CHICKEN WITH MUSHROOMS AND WINE
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
- Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
- Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
- Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
- Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
- With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
- Garnish with chopped parsley.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
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DevilDaddi83 Fyrefly
[email protected]This dish was a bit too rich for my taste.
Lovely Rahman456
[email protected]I would definitely make this dish again.
Shapon Shapon
[email protected]This dish is perfect for a special occasion.
Mpho Gift
[email protected]I'm not a big fan of mushrooms, but I loved this dish!
X3 F3AR
[email protected]This dish is very time-consuming to make, but it's worth it.
Shahzaib Khattak
[email protected]I followed the recipe exactly and it turned out great! I highly recommend this dish.
Kobusingye Rovina
[email protected]The chicken was a bit dry, but the sauce was delicious.
Ali Khoso
[email protected]This dish was a bit bland for my taste. I would add more salt and pepper next time.
SSEBULIBA FAIZO
[email protected]I love this dish! It's so easy to make and it's always a crowd-pleaser.
becomethestar
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great.
Kshitiz Chhetri
[email protected]I made this dish last night and it was a hit! My family loved it.
Sweet Anaf
[email protected]This dish was absolutely delicious! The chicken was cooked to perfection, and the mushrooms and wine sauce were rich and flavorful. I will definitely be making this again.