Wednesday, April 2, 2008

Chicken in a white wine mushroom sauce

This is a take off a Bittman recipe. It's pretty easy and if you took away the flour it would probably be pretty healthy too. I have noticed though, when you dredge the chicken in a light flour it does seem to keep the chicken breasts extremely moist. It's not a heavy coating, but it does seem to improve the chicken. This is a nice meal that doesn't take too long and has a great flavor to it.

4 boneless skinless chicken breasts
Flour for dredging
Salt and pepper
1 large shallot diced
1/2 a pound of fresh mushrooms sliced (I uses baby portabella, but just about anything can work)
3 cups of dry white wine

Pregeat oven to 250 degrees. Heat sautee pan over medium high heat and add a little olive oil or other fat of choice.

Season the flour with salt and pepper. Light coat the chicken breast and place in hot pan. Cook anywhere from four to seven minutes a side depending on size of breast. When cooked place on oven safe pan, tent with aluminum foil, and place in oven to keep warm.

If anything is sticking to the pan deglaze with some wine and allow to cook off. Add mushrooms and shallots, stirring occasionally. Cook for about five minutes until mushrooms are done. Add white wine and bring to a simmer. Keep simmering until the sauce had reduced and it covers the back of a spoon. Taste and season with salt and pepper accordingly.

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