This is a very easy yet tasty recipe. The chicken comes out very moist . I serve this over rice, but you can serve it over noodles also. If you make extra it freezes well. A side dish of winter vegetables - broccoli, or Brussels sprouts is very good with this. They balance out the sweetness of this chicken dish.
6 chicken breast , boned and skinned
salt and pepper to taste
1/2 cup flour
1 1/4 cups butter
1/2 cups mushrooms sliced
3/4 cups Marsella or any other sweet wine
1/2 cup chicken stock
1/2 mozzarella cheese - optional
1/2 cup grated Parmesan cheese
Preheat oven to 450 degrees.
Flatten the chicken breast - always a good way to get out the days frustrations.
Salt and pepper them to taste.
Dredge the breast in flour.
Saute the breast in one cup melted butter for 3 to 4 minutes on each side or till slightly browned.
Remove the breast from pan and place in a 9 by 13 baking dish.
Save the drippings from the pan.
Stir the wine and chicken stock into the drippings.
Simmer 10 minutes.
Saute mushrooms in the remaining 1/4 cup butter and place over the chicken.
Combine the cheese and sprinkle over the chicken. [ I do not always use the cheese. Sometimes I just like the mushrooms and chicken.]
Pour the simmered sauce over the chicken.
Bake for 10 to 12 minutes at 450 degrees.
Then place under broiler for 1 to 2 minutes.
Serve on top of rice or noodles. Yum.
MMMjammie!! Elizabeth I love chicken and wine and mushrooms and cheese. Going to try this tomorrow right away!
ReplyDeleteThanks for sharing!!!!!
Andrea.
This looks delicious; can't wait to make it. Thanks for this and all your wonderful art!
ReplyDeleteI made this the other night and it was sooo good. Thanks for sharing it! It could not have been any easier to make and didn't take that long. I love recipes that you have all the ingredients on hand!
ReplyDeleteElizabeth - this looks SOOOO good, i will have to try it. Your recipes always look fabulous!
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