Thread: Recipes
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Old 09-16-2008, 07:59 PM   #12
Working the Gusset
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Join Date: Aug 2006
Location: Tampa area, FL and Gatlinburg, TN
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I made this tonight and it was super good. I substituted canned shrooms for fresh and red wine for white since I had those in the pantry already and used a little red onion instead of the green onions. It made a lot so it definitely does serve 4-6 as I have leftovers.

Chicken with wine and mushrooms

  • 4 to 6 chicken breast halves, boneless
  • 6 tablespoons flour, divided
  • 1/2 teaspoon salt
  • Dash ground black pepper
  • 2 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 4 green onions, sliced

Wash chicken and lightly pat to remove excess moisture. Combine 4 tablespoons flour with 1/2 teaspoon salt and the pepper. Dredge chicken pieces, coating thoroughly.

In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add chicken to the hot oil and brown for about 3 minutes on each side. Add sliced mushrooms and sauté for 1 minute longer. In a small bowl, combine the garlic, tomatoes, wine, chicken broth, and sliced green onions; stir in the remaining 2 tablespoons of flour until well blended. Pour the mixture over the chicken and mushrooms; stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked. Serve the chicken with the sauce.
Serves 4 to 6.
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