A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Monday, February 2, 2009

Lorie’s Chicken with Pinot Grigio and Portabella mushrooms

1 Tablespoon of olive oil
4 Tablespoons of Flour
½ Teaspoon Kosher salt
Freshly ground pepper to taste
4 (3 oz) Boneless, skinless chicken breast halves
2 cups of thinly sliced baby portabella mushrooms (or other mushrooms)
1 cup pinot Grigio
3 tablespoons of parsley, minced
2 Tablespoons fresh basil roughly torn /or minced
1 cloves of fresh garlic, peeled and crushed

Heat the oil in a large non-stick pan over medium high heat. Combine the flour, salt and pepper in shallow container or zip lock bag- dredge or toss the chicken breasts in the flour to coat.

Add the chicken breasts to the skillet and cook for about 3-4 minutes per side. Remove the chicken and set it aside. To the skillet add your mushrooms, wine, parsley, basil and garlic; them simmer on high heat until the liquid ahs reduced by ½-1/3 cup or about 4-6 minutes.

Discarded the garlic and add the chicken back in to re-warm, then serve.


sienaclara said...

I am going to try this tonight....sounds delicious!

Lisa Pardo said...

how did it come out?