First of all...
Showing posts with label pan seared chicken and mushroom chardonnay sauce. Show all posts
Showing posts with label pan seared chicken and mushroom chardonnay sauce. Show all posts

Sunday, September 23, 2007

I made a recipe out of the Tribune

Now this like never happens. I got the Chicago Tribune on Wed (9/19/07) and actually found a recipe that I could make and (and this is key) something that Tom would eat. (now trying to make something Tom and the kids would eat..HA!) So here it is...

Pan-fried chicken breasts with mushroom-chardonnay sauce

Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 4 servings-

Mushrooms and chardonnay blend their flavors in a distinctive sauce for the bird in this recipe from food editor Carol Mighton Haddix. Try other white wines, if you like.

4 boneless, skinless chicken breasts
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter
3 shallots,
sliced1 1/2 cups coarsely chopped mushrooms of your choice, such as morels, chanterelles or button, coarsely chopped
1 tablespoon minced fresh thyme
1/4 cup chardonnay
1 cup chicken broth

1. Season the chicken with 1/2 teaspoon of the salt and the pepper. Heat 1 tablespoon of the butter in a large skillet over medium-high heat; add the chicken. Cook until browned on one side, 3 minutes. Turn; cook until browned on the other side, about 3 minutes. Lower heat to medium-low; cover pan. Cook until chicken is almost cooked through, 5-8 minutes. Remove chicken to a plate; cover lightly with foil.

2. Add shallots to the skillet; cook over medium-high heat, stirring, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring, until lightly browned, about 4-5 minutes. Add the wine; cook, stirring up browned bits, until reduced by half, about 2 minutes. Add chicken broth; cook, stirring often, until reduced by half, about 5 minutes. Season with remaining 1/2 teaspoon of the salt or to taste. Return chicken and its juices to skillet; heat 1 minute. Remove skillet from the heat; add the remaining 1 tablespoon of the butter. Set aside to melt, about 1 minute. Transfer chicken and sauce to a serving dish.