Friday, June 19, 2015

Fancy Pants Chicken and Mushrooms

I made this dish the other night and I think I may have received the best complete ever from the teenager.  She said, "This chicken is soooooooooooo good, it makes me feel like I am eating in a fancy restaurant even though I'm wearing sweatpants."

Yeah.  It's that good.

It's a recipe originally featured on Lydia's.  I modified it a bit to suit my family.  It was very easy to make and turned out wonderfully.  I served it with a side of Macaroni with Browned Butter Sauce.  All was divine, everyone was full and still asked for a second helping.  Yep.  It was that good.

Fancy Pants Chicken and Mushrooms
Serves 4-6

1 LB Chicken Breasts, Boneless and Skinless
1/2 Cup Tomato Sauce
4 Tablespoons Unsalted Butter
1/2 Cup White Wine (I used a Chardonnay)
1 Pound Sliced Mushrooms
4 Tablespoons Olive Oil
1 Cup Flour
Salt & Pepper or Nature's Seasoning Blend
1 Tablespoon Sage

Step 1:  Prep your chicken by washing it and patting it dry.  If you are using really thick chicken breasts, pound them between two pieces of wax paper or plastic wrap with a mallet until they are about a 1/2 inch thick. 

Step 2:  In a large fry pan, add 2 TB of Olive Oil and 2 TB of Butter.  Heat over medium-high heat.  

Step 3:  Place the flour in a shallow dish (I use a pie pan).  Sprinkle the chicken with Salt and Pepper or Nature's Seasoning Blend.  Dredge the chicken, 1 cutlet at a time, in the flour.  Tap the excess flour off the cutlet and place in the heated frying pan.  Do this with all the chicken.

Step 4:  Lightly brown the chicken on both sides, about 2 minutes per side, then remove to a plate.

Step 5:  Once the chicken is out of the pan, add the remaining 2 tablespoons of olive oil, slice mushrooms and garlic. Drizzle with 1/4 cup of water and cook until mushrooms are softened and the water evaporates, about 4 minutes.

Step 6:  Slide the mushrooms to the side, and put the chicken back in the pan, in one layer, and arrange the mushrooms on top of the chicken. Increase the heat to medium-high.  Add the sage and the remaining 2 tablespoons of butter, in pieces, in the spaces in the pan. Pour the white wine and tomato sauce into the spaces in the pan as well. Sprinkle each chicken breast with 1 tablespoon of the grated cheese. Cover, and simmer until the chicken is cooked through, about 10 minutes. Uncover, increase heat to reduce the sauce to your liking, and serve.

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