Sunday, December 9, 2007

Wild Mushroom Chicken Basted in White Wine

This is a very easy and tasty recipe from a friend. She is famous with her recipes, and I asked her to give me an easy chicken recipe, and this is one of the recipes that she sent to me. It's really easy to make and the outcome is very very tasty. You will need to guesstimate the amount of herbs according to how much you would like.

When the dish is done, the onions become caramelized; rosemary and thyme blend with the wine sauce superbly.

You can add some cream to the sauce, but she tells me there really is no need.

And if you don't want to use 1,5 cups of white wine, you can use 1 cup of chicken broth with 1/2 cup of white wine.And she suggests to serve it with herbed baby potatoes, which I'm going to follow:) Enjoy!!!


8-10 pcs chicken cutlets, whichever you prefer or a mixture of thigh and breasts
1 large sweet onion, such as Vidalia, sliced
1/2 cup to 1 cup Wild mushrooms, sliced (shiitake, chanterelle, oyster)
1 garlic minced
Fresh rosemary to taste
Fresh thyme to taste
1 1/2 cups white wine
Some Extra Virgin Olive oil
Salt and pepper to taste

Heat oil in skillet over medium-high heat. Working in batches, brown chicken, about 5 minutes per side.

Preheat oven to about 350 degrees. Butter a shallow 3-quart glass or ceramic baking dish.

Put the chicken cutlets and the rest of the ingredients into the dish. Cook about 25-30 minutes or until ready.

Transfer dish to a platter and serve with pan juices.

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