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Chicken With White Wine And Mushroom

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Ingredients

Adjust Servings:
3 medium chicken breasts
60 ml flour
5 ml dry mustard
sea salt, to taste
fresh ground pepper, to taste
30 ml extra virgin olive oil, divided
225 g cremini mushrooms, sliced
1/2 sweet onion, sliced thin
125 ml dry white wine
284 ml cream of mushroom soup

Nutritional information

376.6
Calories
187 g
Calories From Fat
20.9 g
Total Fat
4.8 g
Saturated Fat
69.6 mg
Cholesterol
551.5 mg
Sodium
15.3 g
Carbs
0.8 g
Dietary Fiber
2.9 g
Sugars
26.3 g
Protein
194g
Serving Size

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Chicken With White Wine And Mushroom

Features:
    Cuisine:

    used about 1 1/4 pounds chicken (that was just one breast!). used a whole can of cream of mushroom soup and 3/4 cup white wine. There was no need to reduce the sauce. It was very good and it was just right to serve 2 adults and 4 children with enough leftovers to serve another adult (although we tend to eat on the light side).

    Thanks!

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken With White Wine and Mushroom Reduction, This recipe is lovely with chicken or pork Serve over egg noodles or rice , used about 1 1/4 pounds chicken (that was just one breast!) used a whole can of cream of mushroom soup and 3/4 cup white wine There was no need to reduce the sauce It was very good and it was just right to serve 2 adults and 4 children with enough leftovers to serve another adult (although we tend to eat on the light side) Thanks!, Excellent! I decided to serve this with egg noodles, since there was a lot of they yummy sauce The chicken is cooked perfectly and the sauce is delicious I love the mushroom and onion additions Thank you!


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    Steps

    1
    Done

    Cut Chicken Breasts in Quarters, Roughly 2 Inch Squares. Tenderize Each Piece Between Wax Paper.

    2
    Done

    Mix Flour, Dry Mustard, Sea Salt and Fresh Ground Pepper in a Pie Plate.

    3
    Done

    Dredge Chicken in Flour Mixture.

    4
    Done

    Preheat a Large, Heavy Skillet or Electric Frying Pan to Med-High.

    5
    Done

    Fry Mushroom Slices in 15 Ml Olive Oil Until Lightly Browned, Remove from Pan to a Plate.

    6
    Done

    Saute Onion Slices Until Translucent, Also Remove from Pan to Same Plate as Mushrooms.

    7
    Done

    Add Another 15 Ml Olive Oil to Pan, Brown Both Sides of Chicken. Remove from Pan to a Plate.

    8
    Done

    De-Glaze Pan With White Wine, Stirring Constantly and Removing All Bits from Bottom of Pan.

    9
    Done

    Add Can of Cream of Mushroom Soup and Stir Well Until All Lumps Are Gone.

    10
    Done

    Return Mushrooms, Onions and Chicken Tenders to Sauce, Stir Well.

    11
    Done

    Reduce to Low, Cover and Simmer For 20 Minutes, Stirring Occasionally.

    12
    Done

    Remove Cover, Increase Heat to Medium, Bring to a Low Boil Until Sauce Reduces to Desired Consistency, Approximately 5 Minutes.

    13
    Done

    Serve and Enjoy.

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    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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