Stove-Top Chicken in Red Wine Sauce
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 skinless chicken breast halves
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 10 ounces mushrooms, sliced (you can use any kind you like)
- 1⁄2 teaspoon dried oregano
- 3 tablespoons heavy cream
- 3⁄4 cup red wine
- 1⁄4 cup chicken stock
- salt and pepper
directions
- Pound chicken between plastic wraps with the flat side of mallet.
- Season with salt and pepper on both sides.
- Heat oil in a skillet, fry the chicken until they have a nice golden color.
- You can do this in 2 batches if your skillet is not big enough.
- Remove chicken from heat, keep warm under a foil wrap.
- Meanwhile, add chopped onions, garlic and sliced mushroom into the skillet until softened, about 4-6 minutes, depending on how crowded the pan is.
- Add oregano and wine, cook until the alcohol is cooked out, about 5 minutes.
- Add the chicken, stock and cream back in, simmer over medium low heat for another 10 minutes, or until chicken is cooked through.
- You can serve this over steamed rice or noodles.
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RECIPE SUBMITTED BY
Nolita_Food
United States
I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much.
I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.