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Chicken Breasts with Mushrooms and Wine Recipe

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This recipe for Chicken Breasts with Mushrooms and Wine, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, August 24, 2007


2 whole chicken breasts, halved
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 tbsp vegetable oil
3 tbsp onion, chopped
1/2 lb mushrooms, thickly sliced
1/2 tsp leaf tarragon, crumbled
1/8 tsp leaf thyme, crumbled
1/2 cup dry white wine
1/2 c chicken broth
2 tbsp cold butter
2 tbsp parsley, chopped

1. Pat chicken dry with paper towel. Sprinkle with salt and pepper. Saute, skin side down, in butter and oil in a large skillet over medium high heat, shaking pan occasionally to prevent sticking, until golden brown, about 8 minutes. Turn; lower heat; saute until just tender, about 5 minutes. Cover skillet; cook 2 minutes longer to steam chicken. Meat should be firm to the touch, with no pink remaining. Remove to a warm platter; cover; keep warm. 2. Pour off fat into a cup; measure and return 2 tablespoons to skillet. Saute onion about 30 seconds; add mushrooms, tarragon and thyme. Cook and stir until mushrooms are lightly golden, about 2 minutes. 3. Add wine; bring to boiling; cook, scraping browned bits from skillet; cook 3 minutes. Add broth and any juices from chicken. Cook 4 minutes longer until sauce is reduced by half. Mushrooms will give off liquid while mixture cooks. Remove skillet from heat; swirl in cold butter and parsley just until butter has been incorporated into sauce. Pour sauce over chicken.




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