Prep 20 mins
Cook 40 mins
Our favorite "company is coming" dish. I have NEVER made this without guests asking for the recipe. It supposedly is the recipe that Jacqueline Kennedy used for state dinners
- 4 tablespoons margarine
- 1⁄4 lb bacon or 1⁄4 lb salt pork
- 1 large onion, chopped
- 1 carrot, sliced
- 1 minced garlic clove
- 2 minced shallots
- 8 boneless skinless chicken breasts
- 2 tablespoons flour
- 2 tablespoons chopped fresh parsley
- 1 teaspoon marjoram
- 1 bay leaf
- 1⁄2 teaspoon thyme
- 1 pinch salt
- 1 pinch pepper
- 2 cups dry white wine
- 3⁄4 lb sliced mushrooms
- Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
- Brown lightly.
- Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
- Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
- Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
- Lightly saute mushrooms to get rid of the moisture.
- Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
- For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
- Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.
Very tasty! My family and I really liked this dish. I used half white wine and half chicken broth since I didn't have two cups of wine. I substituted zucchini for the mushrooms (that's what I had on hand). I also omitted the bay leaf (personal taste).
We had this for dinner tonight. I followed the instructions to the letter (other than substituting olive oil for margarine) and, I have to say, the flavor was wonderful. I particularly liked the slight crunch which remained in the carrots, and the mushrooms retained their flavor too....great idea to add the pre-browned vegetables during the last 10 minutes of cooking. It's probably just me, but I can't seem to cook chicken breast without it becoming a little dry......next time I think I will substitute un-boned chicken thighs, and maybe cook it in a moderate oven. Thanks for sharing Elissa.
Loved it when you made it for me and I love it still when I make it for the family/friends! :)