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Chicken Breasts with Mushrooms and Wine Recipe

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This recipe for Chicken Breasts with Mushrooms and Wine is from The Otey 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:  
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
Directions:
Directions:
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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