Friday, March 11, 2011

Chicken w/ Carmelized Mushrooms & Onions & Grilled Herb Bread

We loved this dish for a great Friday night dinner, especially when you pair it with the opened bottle of wine needed for the recipe :).  I decided to add an onion to this dish because if you read this post, you know that Cor's favorite thing in the world is not mushrooms, however caramelized onions may very well be (by the way, if you haven't made that soup yet, you really need to soon!).

Chicken with Caramelized Mushrooms & Onions in a White Wine Sauce and Grilled Herb Butter Bread
serves 2
2 to 4 thinly sliced boneless, skinless chicken breasts
1/3 cup all purpose flour
2 tablespoons olive oil
3 tablespoons butter
1 onion, cut in half and then sliced
2 cups sliced mushrooms
1/3 cup white wine
bread of your choice (I used a rosemary italian loaf)
salt and pepper

for bread: 1/4-1/2 cup butter, softened + herbs of your choice (I used a dry herbs de provence mix that had rosemary, basil and thyme – whatever you like will work)

Season the chicken breasts (make sure they are very thin or slice them thin!) liberally with salt and pepper. Add the flour in a bowl and dredge the chicken in the flour – you want a very thin and light coating on the chicken. Heat a large skillet on medium high heat and add the olive oil. Add the chicken to the skillet and brown on each side, about 3-4 minutes per side. While the chicken is browning, cut up your onion and mushrooms. Slice your bread thinly. Combine 1/4 cup of butter and herbs of your choice. Spread on one side of bread. Grill bread on a grill pan or griddle buttered-side down.

Once chicken is done cooking (after about 7-8 minutes total), set it aside on a plate. Turn heat down to medium and add 1 tablespoon butter and onion. Saute for 1 minute. Add the remaining butter (2 tablespoons) and mushrooms and also a tbs sugar to caramelize. Stir and saute for 6-8 minutes, until mushrooms are soft. Add in wine to deglaze the pan and stir well to remove brown bits from bottom of the pan. Add chicken back in with the mushrooms.  Serve hot with warm toasty bread.

it all starts with a good bottle of wine doesn't it!

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