This recipe will serve two but you can scale it to serve as many as you like!
Chicken with Wine and Mushrooms
Serves 2
Serves 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
2 cups mushrooms, sliced or quartered
1 clove garlic minced
1 tbsp butter
1 tbsp olive oil
salt and pepper
¼ cup white wine
2 chicken breasts
½ cup flour
salt and pepper
2 cloves garlic, minced
2 tbsp butter (separated)
1 tbsp oil
1 tbsp lemon juice
½ cup white wine
Directions
1. Start by slicing or quartering about 2 cups of mushrooms and mince 1 clove of garlic.
2. Add 1 tbsp of butter and a small splash of olive oil to a frying pan over medium heat. When butter is melted and foaming add 1 clove of garlic and the mushrooms. Season with a pinch of salt and continue to cook until browned and liquid has evaporated. Add 1/4 cup of white wine, whatever kind you like is fine, and continue to cook for a few more minutes until most of the liquid is absorbed. Remove to a bowl and set aside.
3. Next, place 2 chicken breasts between two sheets of plastic wrap and pound flatter.
4. Dredge chicken in 1/2 cup flour and a pinch of salt and pepper and shake off excess.
5. In the same frying pan you cooked the mushrooms in add another tbsp of butter and a drizzle of olive oil. Drop in 2 cloves of garlic, minced.
6. Add chicken and cook 4 minutes each side or until nicely browned and cooked through.
7. Add 1/2 cup white wine to the pan. (Whoops, blurry!)
8. Scrape any browned bits from the bottom of the pan and add 1 tbsp lemon juice and 1 tbsp butter to the sauce.
9. Add sauteed mushrooms to the pan and cook until heated through and sauce is slightly reduced, about 3-4 minutes.
Serve over mashed potatoes if desired!
1 clove garlic minced
1 tbsp butter
1 tbsp olive oil
salt and pepper
¼ cup white wine
2 chicken breasts
½ cup flour
salt and pepper
2 cloves garlic, minced
2 tbsp butter (separated)
1 tbsp oil
1 tbsp lemon juice
½ cup white wine
Directions
1. Start by slicing or quartering about 2 cups of mushrooms and mince 1 clove of garlic.
2. Add 1 tbsp of butter and a small splash of olive oil to a frying pan over medium heat. When butter is melted and foaming add 1 clove of garlic and the mushrooms. Season with a pinch of salt and continue to cook until browned and liquid has evaporated. Add 1/4 cup of white wine, whatever kind you like is fine, and continue to cook for a few more minutes until most of the liquid is absorbed. Remove to a bowl and set aside.
3. Next, place 2 chicken breasts between two sheets of plastic wrap and pound flatter.
4. Dredge chicken in 1/2 cup flour and a pinch of salt and pepper and shake off excess.
5. In the same frying pan you cooked the mushrooms in add another tbsp of butter and a drizzle of olive oil. Drop in 2 cloves of garlic, minced.
6. Add chicken and cook 4 minutes each side or until nicely browned and cooked through.
7. Add 1/2 cup white wine to the pan. (Whoops, blurry!)
8. Scrape any browned bits from the bottom of the pan and add 1 tbsp lemon juice and 1 tbsp butter to the sauce.
9. Add sauteed mushrooms to the pan and cook until heated through and sauce is slightly reduced, about 3-4 minutes.
Serve over mashed potatoes if desired!
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