Monday, August 24, 2009

Chicken with Wine & Mushrooms

I love this recipe and I've only cooked it once. A.R. used to make this for me on one of the nights I had class and didn't get home until late. A couple of weeks ago I got the craving for it and returned the favor and made it for him. :) I must say, I think it's better when someone else cooks for you sometimes (as long as he cleans the kitchen after himself!).

I was impressed with his culinary skills and his ability to improvise on a few of the ingredients. Try out the recipe and see for's quick, easy, and delicious!

Recipe is courtesy of on their "Southern Food" section, although I wouldn't classify it as the Southern food I'm used to. A.R. found it thanks to Google.

Chicken with White Wine & Mushrooms
4 boneless chicken breast halves, without skin
3/4 cup flour
1 tsp salt
1/4 tsp coarsely ground pepper
3/4 tsp dried leaf tarragon
1/2 tsp dread leaf basil
3 eggs
1 tbsp water
2 tbsp olive oil, divided
2 tbsp butter, divided (I used I can't believe it's not butter)
8 oz slice mushrooms (we use cream of mushroom soup if we don't have the mushrooms handy)
1 cup chicken broth
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio (we use white cooking wine)
juice of 1 small lemon, about 2-2 1/2 tbsp
3 tbsp freshly chopped parsley or chives, for garnish
1 tbsp flour
1 tbsp butter

1. Flatten chicken breasts; place plastic wrap over each chicken breast and gently pound with smooth side of a meat mallot until uniform thickness.

2. In a pie plate or wide shallow bowl, combine flour, salt, pepper, tarragon, and basil. In another pie plate or shallow bowl, beat eggs with the water.
3. Melt 1 tbsp butter and 1 tbsp olive oil in a large skillet.

4. Dip chicken pieces into egg, coating well, then into flour and herb mixture, turning several times. When chicken is well coated, place in hot butter and oil in the skillet. Brown chicken on both sides for about 3 minutes per side, or until juices run clear and chicken is brown. Remove to a plate.

5. Add mushrooms and remaining 1 tbsp oil and 1 tbsp butter to the skillet. Saute for about 4 to 5 minutes, until mushrooms are browned. Add the broth, wine, and lemon juice; simmer rapidly for about 3 minutes to reduce somewhat.
6. Combine 1 tbsp flour with 1 tbsp butter, stirring until smooth. Add to the broth and wine mixture, stirring and cooking for a minute, until thickened, then add chicken back to the skillet. Heat through. Serve garnished with fresh parsley or chives. Serves 4.


Post a Comment