Chicken in Wine & Mushroom Sauce
This is a recipe my mother used to make for special occasions. It was one my father always enjoyed and still asks for often. You also can substitute the white wine for Marsala wine and then you have Chicken Marsala. It’s a very easy recipe with an elegant presentation.
2 skinless, boneless chicken breasts
1 cup flour, seasoned with salt and pepper
1 tablespoon canola oil
2 tablespoons butter, divided
1 cup white wine
1 cup mushrooms
1 cup broth
1 teaspoon minced garlic
1 tablespoon minced parsley
Cooked pasta or rice
Cut chicken breast in half so that you have four portions. Place in a large zip-top bag and pound flat with the smooth edge of a meat mallet. In a large skillet, heat the oil and butter. Place the seasoned flour on a large plate and dredge the chicken breast through the flour on both sides. Immediately place in the hot pan. Repeat with remaining pieces. Brown on both sides, do not cook through, and remove from the pan to a plate lined with paper towels. Reduce heat and pour in the wine. Add the mushrooms, garlic and broth. Bring to a simmer, while stirring the mushrooms. Add the chicken back to the pan and simmer until sauce reduces by half and the chicken is cooked through. Squeeze the lemon juice over the top and add the remaining tablespoon of butter. Remove from heat and serve with rice or pasta. Garnish with chopped parsley.