September 21, 2007 White Wine and Mushroom Chicken

Easy Tastebud Delights

9.21 Edition (September 21, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone! Can you believe Friday is here again? What a lovely day for spending outside!

Today's recipe would be a great dish to serve to unexpected company because it is so fast. Enjoy!

White Wine and Mushroom Chicken

4 chicken breast halves with skin and bone
All-purpose flour
1/4 cup olive oil
2/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tbsp. chopped parsley
1 tsp. minced garlic
1 lb. sliced mushrooms
1 can diced tomatoes, juice included
1 cup dry white wine

Sprinkle chicken with salt and pepper; dust with flour.

Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over and sauté 3 minutes. Transfer chicken to bowl.

Add onion, carrot, celery, parsley and garlic to skillet; sauté 2 minutes. Add mushrooms and sauté until starting to brown, about 10 minutes.

Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes.

Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes.

Transfer chicken and sauce to plates and serve.

Makes 4 servings.

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