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
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?!