Chicken with wine-mushroom sauce

Posted by Pat

It's been a long time since I have gone through my "old fashion" recipe box and when I did I pulled out a couple of wonderful chicken recipes I had forgotten about, hope you give them a try!

• 1 T. butter 2 T. olive oil, divide use
• 8 oz. slice mushrooms 1 T. minced fresh basil or parsley
• 4 bone in chicken breasts w/skin salt and pepper to taste
• 1/2 C. dry white wine 1/4 C. chicken broth
• 1/4 C. heavy whiping cream

Melt butter in large deep non-stick skillet. Add 2 tsp. of the olive oil. When oil and butter are hot add mushrooms. Saute on med.high heat until mushrooms are lightly browned and softened and all liquid has evaporated. Remove mushrooms and set aside. Season mushrooms with salt, pepper and the parlsey or basil.

Return skillet to med-high heat. Add remaining olive oil. Season chicken on both sides with salt and pepper. Add chicken in a single layer skin side down and cook until well browned, about 5 min. on each side. Lower heat to medium, cover and cood until cooked trhug, about 8 to 14 min.

Transfer chicken to large plate and cover. Pour off fat from skillet, add wine and boil on high until reduced by half, about 2-3 minutes. Add broth and boil until reduced by half, about 1 minute.

Add cream and boil 1 minute, stir in mushrooms. Taste and add salt and pepper if needed. Spoon sauce over chicken and enjoy!

Note: We always prepare more sauce so I increase the amounts, we like it over rice or noodles so extra sauce is great.