Elegant dinner – with very little fuss!

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CHICKEN & MUSHROOM IN WHITE WINE

If you want something that looks like you took forever making it – but didn’t – this is it.  It would be great for a dinner party or dinner in your pajamas.

Try omitting the mushrooms and using broccoli – sounds good to me!

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Vegetable cooking spray
1 pound skinless, boneless chicken breast halves
4 tablespoons flour
Kosher salt and black pepper
2 tablespoons olive oil
2 tablespoons butter
2 cups sliced mushrooms
1/2 cup white wine
1/3 cup low-sodium chicken broth
1/2 cup shredded mozzarella cheese
1/3 cup shredded or grated Parmesan cheese
1/4 cup thinly sliced green onions

Preheat oven to 375 degrees. Coat a long baking dish with vegetable spray. Cut each breast half in half again lengthwise. Place each piece between heavy plastic wrap and pound flat to 1/8-inch thickness. Sprinkle very lightly with salt and black pepper and dredge lightly in flour.

In a large skillet over medium heat melt half of the butter with half of the olive oil. Add half of the chicken pieces and cook for 4 minutes or until golden and crispy, turning once. Transfer to baking dish and repeat with remaining butter, oil and chicken. To skillet add the mushrooms; cook and stir until tender. Add wine and broth and bring to a boil. Boil gently 5 minutes or until mixture is reduced to half and thickened; pour over chicken. Sprinkle with mozzarella, Parmesan and green onions. Bake, uncovered, for 15-20 minutes. Makes 6 servings.

Per Serving: Calories 241; Protein 30 g; Fat 10 g; Carbs 6 g; Sugar 0 g Sugar; Sodium 203 mg

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3 Comments Add yours

  1. Rachel Councell says:

    I can’t leave your blog! I am making this one for tomorrow’s dinner!

  2. Rachel says:

    This one turned out great! I used a little more mozzarella but I wanted more goo. Hubby thinks we should try mixing some spinach into the cheese on top hmmm?

  3. Monica says:

    I made this chicken dish last night and it was DELICIOUS!!! Will definitely be trying other recipes posted. Thank you!

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