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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken In Mushroom Wine Sauce Recipe

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This recipe for Chicken In Mushroom Wine Sauce is from The Heckenluber - Longenecker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 whole chicken breasts
1/3 c. flour
1 1/2 tsp. salt
1/2 tsp. paprika
6 T. butter
1/2 lb. mushrooms
2 c. chicken broth
1/4 c. canned milk ( or half and half)
1 T. lemon juice
3-4 T. wine ( I usually use sherry)
Directions:
Directions:
Preheat oven to 325º.
Halve, skin and bone breast. Coat with flour, salt , and paprika. Brown in butter. Place in shallow baking dish. Brown mushrooms in drippings, remove with slotted spoon. Add flour mixture to drippings. ( I use the flour that was used to coat the chicken). Stir over medium heat until blended. Gradually add the chicken broth, milk, lemon juice, and wine. Add mushrooms and season to taste.
Pour over chicken breast. Bake at 325º for 45 minutes.
Personal Notes:
Personal Notes:
The chicken may be added to the sauce and simmered on top of the stove.

 

 

 

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