Ingredients: |
Ingredients: 4 to 6 chicken breasts, boneless and skinless
4 ounces butter
Salt
Pepper
Flour
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram
½ cup parsley, chopped
1 teaspoon dried thyme
2 bay leaves
16 ounces mushrooms, sliced
1 bunch scallions, sliced
1 bottle sauvignon blanc or chablis
1 can (10 ½ ounces) condensed cream of mushroom soup
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Directions: |
Directions:Preheat oven to 350°F. Clean chicken and pat dry with paper towel. Sprinkle with salt and pepper, then lightly coat in flour. Put butter in a pan over medium heat. Open wine and pour yourself a sample. When butter is melted, place chicken in pan to brown. Have some more wine. When chicken is browned, place in a casserole dish or Dutch oven. Sauté mushrooms and scallions in remaining butter. Add thyme, parsley, marjoram, bay leaves, Worcestershire sauce, and 1 cup of wine. Refresh your glass as well. Bring to a slow bubble. Pour mushrooms and scallions over chicken and bake for 1 hour. Kick back with your reserve bottle of wine and share with a friend or spouse where applicable. If you think about it, stagger back to the kitchen to cook up some rice and a side vegetable to go with the wine, err, chicken. When chicken is done (and your probably done by now, too) remove from oven, and remove chicken from pot, leaving all the goodies, err, mushrooms and scallions in the pot. Place chicken on a serving dish. Pour cream of mushroom soup into the remains of the pot and stir over low heat. Thin gravy to taste with leftover wine, and, what the hell, top off your glass as well. Remove the whole bay leaves (they can make you sick if consumed whole) and throw them away. Now you are ready to serve. So, slosh a lot of gravy on your chicken and rice (while feeling a bit sloshed yourself), and light the candles for your French dining experience. |
This recipe for Wendi’s Coq au Van is from