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    You are in: Home / Recipes / Peppered Chicken With Lemon-mushroom-wine Sauce Recipe
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    Peppered Chicken With Lemon-mushroom-wine Sauce

    Peppered Chicken With Lemon-mushroom-wine Sauce. Photo by Derf

    1/6 Photos of Peppered Chicken With Lemon-mushroom-wine Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    25 mins

    12 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute the shallots and mushroom in 1 T of butter in a nonstick skillet over medium heat for about 4 minutes.
    2. 2
      Add 1 cup of wine and 3/4 C of chicken broth and cook for 5 minutes, stirring frequently.
    3. 3
      Remove the mushroom from the sauce to a small bowl.
    4. 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. 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. 6
      Place on a platter and keep warm.
    7. 7
      Add 1/2 C of wine and the rest of the broth to the skillet and deglaze, boiling for about 1 minute.
    8. 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. 9
      Serve the chicken pieces with the sauce spooned over them.
    10. 10
      This tastes great served with pasta and vegetables.

    Ratings & Reviews:

    • on October 22, 2005

      15

    • on March 25, 2005

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2005

      45

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Peppered Chicken With Lemon-mushroom-wine Sauce

    Serving Size: 1 (357 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 359.5
     
    Calories from Fat 153
    42%
    Total Fat 17.0 g
    26%
    Saturated Fat 6.8 g
    34%
    Cholesterol 87.9 mg
    29%
    Sodium 457.2 mg
    19%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.8 g
    7%
    Protein 26.8 g
    53%

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