Tuesday, February 10, 2009

Chicken with Red Wine Mushroom Sauce

I got some sauteed mushrooms from the Land and Sea Market by my house, so I thought it would be really good to make a sauce to serve over chicken. I made a rich, delicious sauce using red wine and chicken broth. Overall, it was pretty healthy as well. I didn't use any butter. I used a Chianti, but any light red wine like Pinot Noir or Merlot would work as well. When cooking, always use a wine you would drink. It doesn't have to be expensive. I think the bottle I bought was around $8. I already had sauteed mushrooms, but the recipe below is for if you need to sautee your own.

Ingredients:
2 chicken breasts, skinless and boneless
8 ounces of mushrooms, chopped (just use your favorite kind of mushroom)
1 clove of garlic, minced
3 Tbsp olive oil
1 Tbsp all-purpose flour
1/2 cup red wine
1/2 cup chicken broth

Season the chicken breasts with salt and pepper. A dried spice like oregano or thyme would be good as well. Heat a skillet over medium-high heat with 2 Tbsp of olive oil. Once the oil is hot, add the chicken to the pan. Sear on both sides for 6-8 minutes per side, depending on the thickness. Remove the chicken from the pan, cover with foil to keep warm.

Reduce the heat to medium, add the other Tbsp of oil to the pan. Add the mushrooms and garlic, season with salt and pepper. Sautee until the mushrooms are tender, about 5 minutes. Add the flour and let cook for a minute. Add the wine, and reduce by half, about a minute. Add the broth and simmer for another 5 minutes. The sauce will thicken a bit.

Slice the chicken and top with the sauce. Serves 2. I served this dish with a side of orzo and peas. Orzo is a rice shaped pasta. One of my faves. For a side dish for two people, use about a 1/4 of the box, or 4 ounces, aka 1/2 cup. Cook according to package directions. Drain and return to the pot, but remove from the heat. Drizzle the orzo with olive oil, and stir in a little fresh parmesan cheese.

I just used frozen peas. The Steamfresh brand cooks in about 5 minutes in the microwave. I use fresh vegetables most of the time, but I always have frozen peas and corn in the freezer.

1 comment:

  1. mmmm, this one sounds good, and I think even I can't screw it up!!

    ReplyDelete