Wednesday, February 9, 2011

Chicken with Wine

OK - Just tried this today from Rachel Ray's magazine and it's YUMMY!!  Hubby and kids declared it a 10.  :)

Chicken with Wine

1 Tbsp. flour
salt and pepper
1 lb. skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin
1 Tbsp. extra virgin olive oil
1 1/2 Tbsp. butter
10 oz. mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup low sodium chicken broth
2 tsp. fresh thyme

1.  In a shallow bowl, combine the flour and 1/4 tsp. each salt and pepper.  Coat the chicken, shaking off any excess.
2.  In a large, heavy skillet, heat the olive oil over medium-high heat.  Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate.  Add 1/2 Tbsp. butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken.  Stir in the shallot and the remaining 1 Tbsp. butter.  Add the wine and chicken broth and simmer until reduced by one third, about 5 minutes.
3.  Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.

1 comment:

  1. This sounds so good...I make a "tipsy" chicken with white wine but I'm definitely trying your recipe this weekend.