Oh Sherri - Your Chickens Great
From divaliscious 15 years ago
- 35 minutes to make
- Serves 4
I was tired of leftovers, so off I made this for dinner last night, super easy yet creates a nice complex taste thanks to the reduced red wine sauce with mushrooms and a sprinkling of fresh lavender in the herbs de province. Read more Served with steamed broccoli with toasted spiced walnuts and almonds, garlic and olive oil and oven roasted fennel with parmesan cheese. See less
Ingredients
- Sliced thin chicken breasts (I sliced mine when they were semi-frozen to make it super easy and its far cheaper to do it yourself then to buy them pre-sliced thin) shopping list
- 1 box 8 oz. brown/baby bella mushrooms shopping list
- 1 medium onion or 3-4 shallots - diced/chopped shopping list
- 4 garlic cloves shopping list
- 1/2 cup raisins (golden raisins or dried currents perfect too) shopping list
- 3/4 cup or less of red wine (I used an Australian Cabernet) shopping list
- 1 cup water shopping list
- 1-1/2 tablespoon "better than bullion paste - chicken flavor" shopping list
- (or substitute water and bullion paste with one cup of low-sodium chicken broth) shopping list
- 1 good teaspoon herbs de province shopping list
- 1 good teaspoon of lavender (crushed in hands prior to putting in skillet) shopping list
- 1/2 teaspoon fresh cracked pepper shopping list
- olive oil & butter shopping list
- **chicken coating shopping list
- 1/2 cup flour shopping list
- 1/3 cup corn starch shopping list
- salt & pepper shopping list
- **marinade for chicken shopping list
- 1 egg shopping list
- 1/3 cup low sodium soy sauce shopping list
- 1/3 cup worcestershire sauce shopping list
- 1 deep skillet shopping list
How to make it
- In bowl for marinade, take egg and beat well, then add soy sauce and worcestershire sauce and mix till well blended.
- Add sliced thin chicken breasts to marinade, let sit for at least 10 minutes and up to 30 minutes and set aside while setting up everything else.
- In second bowl, mix corn starch and flour with salt and pepper and set aside.
- Slice up mushrooms into good sized pieces - since they 'shrink' when cooking. I cut mine into four pieces each. Set aside.
- In skillet, Add a drizzle of olive oil and butter. Take ONE clove of garlic and smash it with edge of knife, and put into skillet with olive oil and butter.
- With remaining garlic cloves, mince and set aside.
- Take out chicken slices, allowing liquid to drip off and dredge in flour mixture and shake off any excess - you want a light coating, not heavy.
- Remove garlic from skillet once it starts to brown.
- Place chicken in and allow to cook for only 1-2 minutes on each side.
- You may have to do the chicken in batches as I did.
- As each chicken gets light brown on each side, remove chicken and set aside on a plate, continue till all chicken is slightly browned. It will finish cooking in sauce. You may have to add a little olive oil.
- Next, add chopped onions/shallots to hot skillet. Do not worry about browning on bottom of skillet. Allow onions to cook for 5 minutes, then add mushrooms. Add to cooking onions and mushrooms, pepper, lavender, herbs de province, garlic and cook for 2 more minutes.
- Add red wine carefully to hot skillet, scraping up all the bottom bits of 'flavor enhancers' and add raisins.
- After four minutes of cooking, add water and bullion paste. Stir to incorporate.
- Keep skillet on medium and allow sauce to cook for at least 15 -25 minutes to reduce liquid somewhat.
- Add chicken breasts back into skillet, scooping up mushrooms and sauce and pour over chicken breasts and allow chicken to heat through (say five minutes).
- Once liquid had reduced and chicken has heated through, then taste sauce for any needs for salt. Since the sauce reduces, you might be surprised there may be no need for salt as the reduced sauce really enhances the flavors and seasonings.
- Serve with your favorite side dishes.
- Sprinkle some chopped fresh parsley over chicken (or chopped scallions like I did and as photo shows)
- Enjoys the oohs and ahhs of delectable chicken!
The Rating
Reviewed by 6 people-
Inspiring baby. Love it.
jenniferbyrdez
in kenner loved it
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This looks wonderful!
pleclare
in Framingham loved it
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Oh wow....this rocks my socks...it looks great. Is it lunch yet? Thanks so much for the great recipe, Leah - ^5!
lunasea
in Orlando loved it
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