Inner to Outer

Emotional support for women of color weeding useless thoughts cultivating flowers of a joyful life. Relieve the tension between inner self and outer self with devotion to peace and love to black sisters accross the world. Tending the garden of the mind is here for support to explain simple but powerful ways to start the love from within your black divine being.

Wednesday, March 28, 2012

Mushroom White Wine Chicken

Chicken breasts with wine and mushrooms, a recipe with dry white wine, mushrooms, lemon juice, and mushrooms, along with a flour and herb coating. Serve this tasty chicken dish with rice or hot buttered noodles for a delicious family meal.

Mushroom White Wine Chicken
Mushroom White Wine Chicken
4 boneless chicken breast halves, without skin
3/4 cup flour
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
3/4 teaspoon dried leaf tarragon
1/2 teaspoon dried leaf basil
3 eggs
1 tablespoon water
2 tablespoons olive oil, divided
2 tablespoons butter, divided
8 ounces sliced mushrooms
1 cup chicken broth

For the Sauce
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
juice of 1 small lemon, about 2 to 2 1/2 tablespoons
3 tablespoons freshly chopped parsley or chives, for garnish
1 tablespoon flour
1 tablespoon butter

Flatten chicken breasts; place plastic wrap over each chicken breast and gently pound with smooth side of a meat mallet until uniform thickness. In a pie plate or wide shallow bowl, combine flour, salt, pepper, tarragon, and basil. In another pie plate or shallow bowl, beat eggs with the water. Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Dip chicken pieces into egg, coating well, then into the flour and herb mixture, turning several times. When chicken is well coated, place in hot butter and oil in the skillet. Brown chicken on both sides for about 3 minutes per side, or until juices run clear and chicken is brown. Remove to a plate. Add mushrooms and remaining 1 tablespoon oil and 1 tablespoon butter to the skillet. Saute for about 4 to 5 minutes, until mushrooms are browned. Add the broth, wine, and lemon juice; simmer rapidly for about 3 minutes to reduce somewhat.

Combine 1 tablespoon flour with 1 tablespoon butter, stirring until smooth. Add to the broth and wine mixture, stirring and cooking for about one minute, until thickened, then add chicken back to the skillet. Heat until chicken is hot. Serve this chicken garnished with fresh parsley or chives, if desired.
Serves 4.

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