Chicken with White Wine and Mushrooms
- 2 whole Boneless, Skinless Chicken Breasts, Halved
- 1 cup All-purpose Flour
- 2 whole Eggs, Lightly Beaten
- 1 cup Breadcrumbs
- 1 whole Shallot, Chopped
- 1 package (6 Oz. Size) Whole Cremini Mushrooms, Chopped
- 1/2 cups White Wine
- 1 cup Chicken Stock
- 1/4 cups Olive Oil
- 1/2 cups Heavy Cream
- 2 Tablespoons Butter, Cut Up
- 1 Tablespoon Flat-leaf Parsley, Chopped
- Salt And Pepper
- Shaved Parmesan For Garnish
- 1.
- Lay chicken breast halves on a cutting board and cover with plastic wrap.
- Pound chicken to 1/4-inch thickness.
- Season both sides of chicken with salt and pepper.
- 2.
- Place flour, eggs, and breadcrumbs in 3 separate dishes or bowls.
- Season the flour and eggs with salt and pepper.
- Toss chicken breast halves in flour and shake off any excess, followed by a dip in egg then a coating of breadcrumbs.
- Transfer chicken to a large baking dish and refrigerate for 30 minutes.
- 3.
- Heat shallot, mushrooms, wine, and stock in a saucepan over medium heat to a steady simmer.
- Cook and stir occasionally until mixture is reduced and mushrooms soften, about 10 to 15 minutes.
- 4.
- Heat olive oil in a large skillet over medium high heat.
- Gently place chicken breast halves in the skillet and cook until golden, about 4 minutes.
- Flip and cook the opposite side until golden, about 3 minutes more.
- When done, transfer chicken to a plate and cover with foil to keep warm.
- 5.
- Add cream to the white wine mixture in the saucepan and stir until incorporated.
- Stir in butter one piece at a time until melted, then add parsley and additional black pepper.
- 6.
- Serve chicken over noodles with the white wine and mushroom sauce ladled over the top, along with a few pieces of shaved parmesan.
- Enjoy!
chicken breasts, allpurpose, eggs, breadcrumbs, shallot, cremini mushrooms, white wine, chicken, olive oil, heavy cream, butter, parsley, salt
Taken from tastykitchen.com/recipes/main-courses/chicken-with-white-wine-and-mushrooms/ (may not work)