Chicken With White Wine and Mushroom Reduction |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is lovely with chicken or pork. Serve over egg noodles or rice. Ingredients:
3 medium chicken breasts |
60 ml flour |
5 ml dry mustard |
sea salt, to taste |
fresh ground pepper, to taste |
30 ml extra virgin olive oil, divided |
225 g cremini mushrooms, sliced |
1/2 sweet onion, sliced thin |
125 ml dry white wine |
284 ml cream of mushroom soup |
Directions:
1. Cut chicken breasts in quarters, roughly 2 inch squares. Tenderize each piece between wax paper.
2. Mix flour, dry mustard, sea salt and fresh ground pepper in a pie plate.
3. Dredge chicken in flour mixture.
4. Preheat a large, heavy skillet or electric frying pan to med-high.
5. Fry mushroom slices in 15 ml olive oil until lightly browned, remove from pan to a plate.
6. Saute onion slices until translucent, also remove from pan to same plate as mushrooms.
7. Add another 15 ml olive oil to pan, brown both sides of chicken. Remove from pan to a plate.
8. De-glaze pan with white wine, stirring constantly and removing all bits from bottom of pan.
9. Add can of cream of mushroom soup and stir well until all lumps are gone.
10. Return mushrooms, onions and chicken tenders to sauce, stir well.
11. Reduce to low, cover and simmer for 20 minutes, stirring occasionally.
12. Remove cover, increase heat to medium, bring to a low boil until sauce reduces to desired consistency, approximately 5 minutes.
13. Serve and enjoy.
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