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| CHICKEN WITH MUSHROOM SAUCE | |
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2 tablespoons olive oil 2 tablespoons butter 2 cloves garlic, whole 2 whole chicken breasts (4 halves) 4 tablespoons flour 1/4 teaspoon onion powder 1 large Vidalia onion, thinly sliced 1 teaspoon sugar 1 lb mushrooms, sliced 1 can low sodium chicken broth (1 1/4 cups) 1/2 teaspoon black pepper 1/2 teaspoon sea salt, or to taste 1/4 teaspoon sage or poultry seasoning 2 tablespoons dry white wine 1 tablespoon flour In a large Dutch oven or skillet, heat oil and butter. Dredge chicken in flour which has been lightly seasoned with salt and pepper and the onion powder. Shake off excess. Saute chicken for 5 minutes per side, or until both sides of chicken are golden brown. Remove to drain on paper towels; keep warm in oven (175°F). While the oil is still hot, add onions and sprinkle evenly with sugar. Cook over medium heat, stirring frequently, for about 12 minutes or until caramelized, add whole garlic cloves during the last few minutes, turning to color on both sides, then mash into the oil. Stir in mushrooms and continue to cook over low heat, stirring often, until mushrooms are tender, about 5 minutes. Stir in white wine to deglaze pan and increase heat to high for 1 minute. Add 1 tablespoon flour and remaining seasonings; bring to a boil. Reduce heat and simmer for 10 minutes. Serve sauce over the cooked chicken. 4 servings. Submitted by: CM | |
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recipe reviews #25228
Shannon (Florida) says:
This was really really good! Only I have a large family so I doubled everything and I added 1/4 of a cup of sugar instead of what it called for... this made it more sweeter which was a nice taste. Also in the recipe it calls for chicken broth but doesn't tell you where to add it, I added it when I put the mushrooms in so they would cook in it. When you put the flour in the mixture I again added more than it called for until it got to the consistency of gravy. I served this over rice and my family LOVED it! I'm definitely going to make this again in the near future!
#36757
Lomarican (California) says:
This was great but it did not say when to add the chicken broth sooo I added at the end with the wine after about 5 min I added sour cream YUM YUM!!!!!!!!!!!!!!!
#69332
Star* (United States) says:
This dish looked as good as it tasted!! So much so my picky eater never complained once about the mushrooms - sight or taste and that is an accomplishment.
#83322
Hurricane chef (Pennsylvania) says:
I made this for my family and they loved it:) I just didn't know where to add the broth so I put it in 5min. After I put the wine in. I personally didn't like the after taste but my family enjoyed it so I WILL be making this again!!:) thanks:):)
#97773
Mira (Maryland) says:
MMMM! It was really tasty! My chicken didn't turn out too good, but I think that is because I used pieces that were too thick. I also did not include the white wine for religious reasons- I used a little more chicken broth and a teaspoon of apple cider vinegar. I also added a bit more flour to make it thicker. It was soooo good!
#105608
Mark (Wisconsin) says:
I also added 1 green and red pepper and a 1 jalapeno turned out wonderful. Thanks for the recipe!!!!
#190621
Jane Dickerson (Virginia) says:
The only issue was it never said when to add the chicken stock.
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