Tender, moist chicken in a white wine, garlic, mushroom, and Parmesan sauce. Served with hot, steamed rice. Perfect for every day or for guests.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Ingredients
2poundsboneless skinless chicken breast
¾cupplus 2 tblsp. flour
1teaspoonseasoned salt
5tablespoonsolive oil
4tablespoonsbutter
1tablespoonminced garlic
12ouncessliced mushrooms
¾cupdry white wine
¾cupchicken broth
⅓cupgrated Parmesan cheese
¼cuphalf and half or cream
Steamed buttered rice
Minced fresh parsley
Instructions
Cut the chicken breast in about 1” pieces. Place the 3/4 cup flour and seasoned salt in a shallow dish and mix together. Add half the chicken pieces and toss until well coated with flour mixture.
Heat a non-stick skillet over medium heat. Add 2 tablespoons of the olive oil and half the butter. Saute half the chicken until golden brown. Remove and set aside. Repeat with remaining chicken, an additional 2 tablespoons of oil, and remaining butter.
Add the last tablespoon of oil to the pan and add the garlic and mushrooms. Cook until mushrooms are wilted and darkened. Sprinkle with remaining 2 tablespoons flour and continue cooking, stirring constantly, for one minute.
Slowly add the white wine and chicken broth. Cook, stirring frequently, until slightly thickened. Add the Parmesan cheese and stir until melted. Stir in the half and half or cream.
Return the chicken the pan. Cover and cook 3-4 minutes or until chicken is cooked through.
Serve with rice and garnish with minced fresh parsley.