For this dish I was able to put one of my favorite new “tips” to good use, when you have to open a bottle of wine for cooking (or other purposes) freeze any leftovers in pre-measured portions. Last time I opened a bottle of white wine I filled up a few little tupperwares (actually for baby food…hehe) with 1/2 cu portions of the leftover wine. That way when I went to make this chicken I wasn’t needing a trip to the liquor store, I had everything I needed right in my own freezer!
On that note please excuse me while I talk to my mom for a minute…
Mom, you have to stop keeping wine in your fridge for months on end. It’s not good, it’s SKUNKY. White wine can keep for up to a week while red wine is only good for 3-4 days. THROW IT AWAY!
Ok, thanks, so where was I? Oh yes, the recipe…
For this dish you’ll need:
3 Chicken Breasts cut into 2″ strips
1 package white mushrooms, sliced
garlic clove, minced
1/2 cu dry white wine
1/2 fresh lemon, squeezed well
3/4 cu flour
Optional:
Veggie – I used aparagus roasted in the oven with a bit of EVOO then seasoned with S, P, garlic powder & a bit of lemon zest
Starch- These were pre-made mini potato gnocci, they were DELICIOUS with the chicken sauce
In a large skillet heat a tbs or two of EVOO over med-hi heat. In a small bowl season flour with s & p, dredge each chicken tender in seasoned flour, shake off excess & lay strips in skillet. Cook until golden on each side, 3-4 minutes. Set strips aside on plate.
Next add another drizzle of EVOO and cook mushrooms & garlic for about 5 minutes or until they begin to brown slightly. Add white wine & with a wooden spoon scrap up any browned bits on the bottom of the pan, reduce heat to med low. Add 1tbs butter/margarine, lemon juice & stir to combine. Return chicken to pan & cook until chicken is opaque. (about another 4-5 min)
Top chicken with sauce & eat up while its hot! Mmmm, now I’m hungry! Is it too early to start cooking yet?!
YUM I want some.
Holly
lol it is a little funny that even though I know there is white wine in your recipe, the pic of red wine stands out to me as not matching your title 🙂
I'm making this tomorrow night! Thanks for sharing.
The wine-freezing is a great idea! However, we never seem to have the problem of not finishing a bottle of wine within a few days after we open it… 🙂
I made this tonight (sans flour & butter) and it was SO good. We served it with mixed veggies and scalloped potatoes. YUM. Every my fiance loved it and he hates chicken. Thanks for sharing this recipe!
This was so good!