ScottRS
Not @Rockstomper today
I first found this recipe and it called for sliced almonds instead of sliced mushrooms, but it works well with mushrooms too. Also works with grouse instead of chicken.
Sliced mushrooms (I usually use about an 8oz package worth) or sliced almonds (1/2 cup)
1/4 cup butter (tends to be a little skimpy, be prepared to add a bit more if you find you need)
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 8 boneless chicken breast halves, skin removed
1/2 cup dry white wine
Preparation:
Heat butter over medium heat in a large skillet; add mushrooms/almonds. Sautee the mushrooms/almonds. Remove mushrooms/almonds with a slotted spoon or spatula, leaving most of the butter in skillet.
Set mushrooms/almonds aside.
Combine flour, rosemary, salt, and pepper.
Dredge chicken in flour mixture.
Brown chicken in reserved butter over medium
heat for about 5 to 6 minutes on each side.
Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
I usually put the mushrooms back in when the chicken gets to 165, let them come up to temp for about 5 minutes or till 170 on the chicken, then serve the whole thing, you can put the mushrooms back when the chicken gets to 160 and serve at 165 if you prefer your chicken less overdone.
Serve with hot cooked rice, if desired. Also pairs well with steamed broccoli.
Sliced mushrooms (I usually use about an 8oz package worth) or sliced almonds (1/2 cup)
1/4 cup butter (tends to be a little skimpy, be prepared to add a bit more if you find you need)
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 8 boneless chicken breast halves, skin removed
1/2 cup dry white wine
Preparation:
Heat butter over medium heat in a large skillet; add mushrooms/almonds. Sautee the mushrooms/almonds. Remove mushrooms/almonds with a slotted spoon or spatula, leaving most of the butter in skillet.
Set mushrooms/almonds aside.
Combine flour, rosemary, salt, and pepper.
Dredge chicken in flour mixture.
Brown chicken in reserved butter over medium
heat for about 5 to 6 minutes on each side.
Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
I usually put the mushrooms back in when the chicken gets to 165, let them come up to temp for about 5 minutes or till 170 on the chicken, then serve the whole thing, you can put the mushrooms back when the chicken gets to 160 and serve at 165 if you prefer your chicken less overdone.
Serve with hot cooked rice, if desired. Also pairs well with steamed broccoli.
