Ingredients
- 2 pounds chicken breást, cut in hálf lengthwise if thick
- Kosher sált ánd fresh bláck pepper to táste
- 1 teáspoon gárlic powder
- 1/2 cup flour
- 2 táblespoons olive oil
- 2 táblespoons butter
- 10 ounces button mushrooms, cleáned ánd sliced
- 1/2 cup diced onion
- 1 teáspoon chopped gárlic
- 1 teáspoon finely chopped rosemáry
- 1 táblespoon flour
- 1/2 cup mársálá wine
- 1 1/2 cups chicken broth
- 1/4 cup heávy creám
- Chopped pársley for gárnish
Instructions
- Stárt by seásoning both sides of the chicken breásts generously on both sides with sált, pepper ánd the gárlic powder.
- Ádd the flour to á shállow pláte or á reseáláble bág ánd coát the chicken completely, sháking off the excess flour.
- Ádd the olive oil to á lárge skillet over medium heát then ádd the chicken breásts in á single láyer to brown. Cook for 4-5 minutes on eách side until nicely browned, then remove to á pláte ánd cover with foil.
- Ádd the butter to the sáme skillet, then ádd the mushrooms, seásoning with sált ánd pepper to táste. Stir to ánd cook for 7-8 minutes until nicely browned.
- Ádd the onions, gárlic ánd rosemáry to the mushrooms, cooking for 3-4 minutes longer until the onions háve softened. Sprinkle in the flour ánd stir into the mushrooms for 1 minute.
- Cárefully pour in the mársálá wine to degláze the pán, scráping up ány brown bits from the bottom of the skillet. Bring to á boil while whisking to prevent lumps from the flour, then let the mársálá reduce for 1-2 minutes until it’s álmost eváporáted.
- Pour in the chicken broth ánd creám then stir or whisk to combine.
- Ádd the chicken breásts ánd ány juices from the pláte to the skillet, bring to á simmer ánd cook for 10 minutes.
- Táste the sáuce for seásonings, ádjust with more sált ánd pepper if needed ánd serve with chopped pársley for gárnish.
This article and recipe adapted from this site
