Chicken W/ White Wine
“a non-sweet version of chicken marsala”
2 chicken, breasts-cut into 1-inch pieces
8 ouncesmushrooms, thinly sliced
1 1⁄2 tablespoonslemon juice
3⁄4 cup good white wine
1 cupbeef broth
1 tablespoondried parsley
Cut chicken breasts into 1" pieces.
Melt 2 T. butter in a large skillet, Add mushrooms, sprinkle w/ lemon juice and saute over med. heat.When mushrooms have finished sauiting remove and sit aside.
In a large plastic bag, add flour, paprika, salt,and pepper.Dust chicken inthe plastic bag.Melt remaining butter in skillet.Brown chicken on high, brown on both sides.Set chicken aside as it browns.After finishing browning chicken pour wine, beef broth into hot pan, cook rapidly stirring constantly until all brown bites are incorporated into sauce. Return mushrooms and chicken to the pan.Heat and stirring until sauce thickens and is heated throughly.Serve with Deli Salad.
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