Chicken And Mushroom Sauvignon Blanc Recipes

Steps:

• In a heavy-bottomed large pot, place the chicen, garlic, onions, mustard, tomato paste, herbs, wine and chicken broth.
• Bring to a boil over high heat.
• Reduce the heat to moerate and simmer about 1 hour, or until chicken is very tender and the mixture is saucy.
• While the chicken is simmering prepare the bacon and mushrooms.
• In a large saute pan, cook the bacon until crisp.
• Remove with a slotted spoon and set aside on paper towels as needed.
• Discard all but 1 1/4 tbls of the bacon fat.
• Cook the mushrooms in the bacon fat over high heat until golden brown.
• Remove from the pan and add to the reserved bacon.
• When the chicken is tender, add the reserved bacon and mushrooms and cook 15 minutes.
• Season with salt and pepper and garnish with the parsley.
• Hint: If I'm in a hurry I use boneless thighs, boil with ingredients in step 1 for 20 minutes.
• Remove the thighs, and reduce the mixture on High heat until saucy, about 10 minutes.
• Then complete with the bacon and mushrooms.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken on all sides with salt and ground black pepper.
• Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
• Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
• Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
• Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
• Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

Steps:

• Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
• Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
• Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
• Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
• Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
• With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
• Garnish with chopped parsley.