Chicken with Mushrooms and White Wine

Tuesday Bluesday.  Is it just me or does it feel like night time 24/7 these days?  This grey sky hasn't moved in what seems like weeks and weeks and I am not a fan.

The only positive this weather does bring out, is the urge to create some comfort food favorites in the kitchen.  Coming out of yet another weekend of way too much eating, this chicken recipe is the perfect combo of vitamins, flavor and booze - all in one dish.  Mushrooms, chicken and white wine are my new favorite combo.  Pair it up with a simple herbed rice or a side salad and you've got a perfect weeknight meal.

Ingredients:(serves 4)
4 large skinless, boneless chicken breasts
1 cup all-purpose flour
salt and pepper
EVOO
3 heaping handfuls of sliced cremini mushrooms
3/4 cup dry white wine
2 shallots (minced)
2 garlic cloved (chopped)
1 1/2 cups chicken stock
3 tbsp unsalted butter

Place your chicken breasts in between two large sheets of saran wrap and then - using a meat tenderizer- pound them down until they are about 1 inch thick.

On a plate, combine your flour with a generous amount of salt and pepper.  Coat the chicken breasts in the flour mixture and set aside.

In a large pan, heat up 1/4 cup of EVOO over medium heat and then add your chicken breasts.  Cook until both sides are slightly golden and the meat is white and juicy.  Remove from the pan and set aside.

In a separate medium pan, heat up 2 tbsp's of your butter and add the mushrooms (try not to crowd the mushrooms or else they will not brown).  Cook them until they are golden brown.  Salt and pepper them at the end and then set aside.

In the same pan you used for the chicken, add another tbsp of EVOO along with the shallots and garlic.  Cook for 1 minute until fragrant and then add your white wine to deglaze the pan.  Scraping up all the bits with a wooden spoon.  Bring the heat up to medium high and reduce by half, add your chicken stock and reduce again by another third.  Add your final tbsp of butter and a pinch of salt and pepper to taste.  If the sauce is still too thin you can lightly sift in 1-2 tsps of flour to thicken.

Add your mushrooms and chicken back to the pan and warm on low for 2 minutes.

Serve immediately & enjoy!

xo Chef Natty