Chicken With White Wine and Mushroom Reduction

Recipe by Just_Ducky
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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