CHICKEN! HOW DO I LOVE THEE?
LET ME COUNT THE WAYS…
(Chicken with Mushrooms & Wine)
Well, for those who know me (and my blog), you know I love chicken a million ways. This is the millionth and one… AND, my new favorite.
Like many people around the globe, Richard and I curl up on Sunday morning with the New York Times. I know - many now curl up around their computer to read the Times, but call us old-fashioned, we love the “smell” and “touch” of the real paper paper. So every Sunday morning, cup of coffee in hand, one of us goes out to our driveway and brings it in, then the divvying of sections begins, followed by the curling up while we sip steaming coffee part.
Anyway, some weeks ago as we were going through our Sunday morning ritual, Richard found three “sautéed” chicken recipes in the magazine section – one was with mushrooms and wine. Since we both love mushrooms and, heaven knows, we love wine, the recipe sounded pretty good to us.
Richard made it the other night (with kale as the “side”) and “pretty good” really doesn’t cut it. Loved, loved, loved every morsel.
CHICKEN w/ MUSHROOMS & WINE
boneless, skinless chicken breasts
¼ cup of flour
3 tablespoons of butter
2 tablespoons EVOO
1 pound of mushrooms, sliced
½ cup of wine (Richard used white wine)
Put a large skillet over medium-high heat for 2 or 3 minutes.
Add 2 tablespoons of butter to the skillet and swirl it around.
Put ¼ cup of flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
Add breasts to the skillet and cook of there is a constant sizzle but no burning. Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
Transfer the chicken to a plate and cover loosely w/ foil to keep warm.
Add 1 pound of sliced mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely... A Richard hint: egg slicers make great mushroom slicers.
With the heat still on medium-high, add ½ cup of any wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
Add the 3rd table spoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce and serve.
Garnish: Chopped parsley.