Chicken in Mushroom Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This started off as a completely different recipe (I forget where it came from), but I wasn't happy with it. I tweaked it quite a bit, and now it's an often-requested dish in our house. Ingredients:
4 chicken breasts |
season salt |
ground pepper |
1 cup white wine |
1 cup chicken broth |
4 tablespoons water |
3 tablespoons flour |
2 tablespoons butter |
1 teaspoon dried thyme |
1 teaspoon dried chervil or 1 teaspoon parsley (if you must) |
1/2 teaspoon dried oregano |
1/2 teaspoon lemon pepper |
1/4 teaspoon garlic powder, to taste |
8 ounces button mushrooms, sliced |
salt and pepper |
Directions:
1. Heat a little oil in a non-stick skillet.
2. Season chicken with seasoned salt and ground pepper.
3. Brown about 3 minutes a side, and set aside.
4. Deglaze pan with chicken broth and wine.
5. Mix flour and water into a smooth paste and add to the liquid in the pan.
6. Stir until smooth.
7. Add butter and remaining seasonings and bring to a boil.
8. When the sauce begins to thicken, reduce the heat add the mushrooms and chicken.
9. Cover and simmer until chicken is cooked through.
10. Serve chicken with a generous amount of the sauce poured over top, and any extra mushrooms on the side (can't let the little beauties go to waste).
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