Ingredients
2 large chicken breasts, boned, skinned and split
2 Tbsp. unsifted flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. olive oil, divided
1/2 lb. mushrooms, thinly sliced
1/2 c. chopped onion
1 c. white wine
2 Tbsp. minced fresh parsley
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
You're reading one of recipes available free. Full library with Gastronome.
Coat chicken breasts with a mixture of flour, salt and pepper. Shake off and reserve excess flour. Heat 2 tablespoons oil in skillet. Brown chicken on both sides; remove. Add remaining oil, mushrooms and onion. Saute until onion is tender. Stir in reserved flour; mix in wine. Return to skillet with parsley. Simmer 25 minutes. Serves 4.