Chicken With White Wine and Mushroom Reduction
photo by lazyme
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 medium chicken breasts
- 60 ml flour
- 5 ml dry mustard
- sea salt, to taste
- fresh ground pepper, to taste
- 30 ml extra virgin olive oil, divided
- 225 g cremini mushrooms, sliced
- 1 sweet onion, sliced thin
- 125 ml dry white wine
- 284 ml cream of mushroom soup
directions
- Cut chicken breasts in quarters, roughly 2 inch squares. Tenderize each piece between wax paper.
- Mix flour, dry mustard, sea salt and fresh ground pepper in a pie plate.
- Dredge chicken in flour mixture.
- Preheat a large, heavy skillet or electric frying pan to med-high.
- Fry mushroom slices in 15 ml olive oil until lightly browned, remove from pan to a plate.
- Saute onion slices until translucent, also remove from pan to same plate as mushrooms.
- Add another 15 ml olive oil to pan, brown both sides of chicken. Remove from pan to a plate.
- De-glaze pan with white wine, stirring constantly and removing all bits from bottom of pan.
- Add can of cream of mushroom soup and stir well until all lumps are gone.
- Return mushrooms, onions and chicken tenders to sauce, stir well.
- Reduce to low, cover and simmer for 20 minutes, stirring occasionally.
- Remove cover, increase heat to medium, bring to a low boil until sauce reduces to desired consistency, approximately 5 minutes.
- Serve and enjoy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I used about 1 1/4 pounds chicken (that was just one breast!). I used a whole can of cream of mushroom soup and 3/4 cup white wine. There was no need to reduce the sauce. It was very good and it was just right to serve 2 adults and 4 children with enough leftovers to serve another adult (although we tend to eat on the light side). Thanks!
see 4 more reviews