Tantalizing Chicken With Mushrooms In Wine-reduction Sauce
From dilemma 14 years ago
- 30 minutes to make
- Serves 4
Our new favorite, we created this as a cleaning-out-your-pantry invention. It really came together with the addition of lemon at the end. Phenomenal. Even better the next day!
Ingredients
- olive oil shopping list
- 1 Large yellow onion, very thinly sliced shopping list
- mushrooms, thinly sliced shopping list
- 1/2 Head Chopped garlic shopping list
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- 1/2 cup red wine shopping list
- slightly <1/2 cup balsamic vinegar
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- 1 pkg. chicken strips shopping list
- 1/2 cup flour shopping list
- salt & pepper to taste shopping list
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- 1 Box linguine shopping list
- A few sprigs of parsley shopping list
- lemon juice to taste shopping list
- Grated Pecorino Romano shopping list
How to make it
- Caramelize Onions and Mushrooms:
- Heat olive oil in a frying pan
- Add sliced onions and a handful of sliced mushrooms
- After the mushrooms have browned, continue adding mushrooms a little bit at a time (brown the mushrooms, don't just cook them).
- Add garlic and a tbsp of balsamic vinegar and reduce.
- When the onions are carmelized, remove from pan, for the moment
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- The Chicken part:
- Add 1/2 cup red wine and slightly less than 1/2 cup balsamic vinegar to the pan. Reduce to a syrup. Turn on a stove-top fan, if you have one... vinegar smells bad.
- Start boiling pasta water.
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- Create a mixture of flour, pepper and salt.
- Bread the chicken with this mixture
- In wine-vinegar syrup, lay the chicken strips in the pan over low heat. Add more garlic.
- Carefully flip. You want pretty chicken, don't you?
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- Remove chicken strips.
- Reheat the vegetables and add some fresh garlic and parsley
- Cook the pasta.
- Mix all of it together and squeeze lemon on top, add cheese!
- Enjoy!
Cooking chicken in wine balsamic vinegar reduction
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- dilemma New York, NY
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" It was excellent "