Ingredients
-
2
-
1/3
-
5 - 6
-
1 1/2
-
1
-
1
-
-
1
-
2
-
1
-
-
-
-
-
Directions
Peppered Chicken With Lemon-mushroom-wine Sauce, 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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Steps
|
1
Done
|
Saute the Shallots and Mushroom in 1 T of Butter in a Nonstick Skillet Over Medium Heat For About 4 Minutes. |
|
2
Done
|
Add 1 Cup of Wine and 3/4 C of Chicken Broth and Cook For 5 Minutes, Stirring Frequently. |
|
3
Done
|
Remove the Mushroom from the Sauce to a Small Bowl. |
|
4
Done
|
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
Done
|
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
Done
|
Place on a Platter and Keep Warm. |
|
7
Done
|
Add 1/2 C of Wine and the Rest of the Broth to the Skillet and Deglaze, Boiling For About 1 Minute. |
|
8
Done
|
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
Done
|
Serve the Chicken Pieces With the Sauce Spooned Over Them. |
|
10
Done
|
This Tastes Great Served With Pasta and Vegetables. |
