Peppered Chicken With Lemon-mushroom-wine Sauce

Trisha W's Note:

This is a recipe I have created for the RSC Contest for Winter 2005. I have made it a couple of times, modifying it some the second time. It is good served with pasta and vegetables. I hope you enjoy it. I think it will be low in calories also.

• Total Time: 37 mins
• Prep Time: 25 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 2 tablespoons butter or 2 tablespoons margarine , divided
• 1⁄3; cup shallot , chopped
• 5 -6 shiitake mushrooms , stems removed
• 1 ½ cups white wine , divided
• 1 (14 ounce) can chicken broth , divided
• 1 lb chicken breast , cut into bite size pieces
• pepper , to taste
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 1 teaspoon dried basil

Directions:

1. Saute the shallots and mushroom in 1 T of butter in a nonstick skillet over medium heat for about 4 minutes.
2. Add 1 cup of wine and 3/4 C of chicken broth and cook for 5 minutes, stirring frequently.
3. Remove the mushroom from the sauce to a small bowl.
4. Increase heat to high, cooking the wine mixture until it reduces to about 1/2 C (about 5-6 minutes), then pour over the mushrooms.
5. Decrease heat to medium high, sprinkle pepper generously over the chicken pieces and cook in 1 T of butter, in the same skillet, covered, for about 5-6 minutes per side, or until the chicken is done.
6. Place on a platter and keep warm.
7. Add 1/2 C of wine and the rest of the broth to the skillet and deglaze, boiling for about 1 minute.
8. Combine the cornstarch and lemon juice and add to the pan along with the basil leaves, and the retained mushroom sauce and bring to a boil for another minute, stirring constantly.
9. Serve the chicken pieces with the sauce spooned over them.
10. This tastes great served with pasta and vegetables.

Reviews

[WaterMelon]

this is pretty good! Love the sauce! I found the directions a little complicated and could be made simpler. I browned the chicken first, removed from the pan, then cooked the shallots and mushroom (i used crimini). Then I made the sauce, reduced it and finally put everything (mushrooms and chicken) in the pan. Hope this makes sense; that way I only had to use 1 pan. Thanks for the delicous dinner! Good luck in the contest!

[Susie D]

This recipe was very good, but one DH & I differed on in our evaluations. I liked the chicken coated in cracked black pepper the best, while he wasn’t crazy about the amount of pepper I used. I thought the mushroom & wine sauce was very tasty and contained a good amount of mushrooms. To me they & the wine were the best part of the sauce. I did have to increase the cooking time in order to reduce the sauce properly. All in all a nice meal served with pasta, a salad, and bread sticks. Thanks chef!!