Ingredients
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3
-
60
-
5
-
-
-
30
-
225
-
1/2
-
125
-
284
-
-
-
-
-
Directions
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
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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. |
