Recipes

Ingredients

2 T  Extra Virgin olive oil
1 lb boneless, skinless chicken breasts or tenders
1 large yellow onion, sliced in thin rings
8 oz white or cremini mushrooms, cleaned and sliced
1 cup Pedroncelli Chardonnay
1 cup low sodium chicken broth
Salt & freshly ground pepper
All purpose flour

Preparation

Heat a large stainless steel pan to medium high, add a couple of teaspoons olive oil.  Sauté  the onion for about 8-10 minutes, until browned, take out of pan and set aside.  In a shallow pie pan, toss flour with salt and pepper to taste.  Slice up chicken breast in strips (no need if using tenders), dredge in flour mixture.  Add a tablespoon of oil to pan, heat and add chicken.  Brown on both sides which is about 2 minutes per side, add to reserved onions.  Add 1 teaspoon olive oil and add mushrooms to pan, sauté until browned.  Add back onion and chicken mixture to pan and pour in wine and broth.  Cover and simmer for 10-15 minutes.  Let set for 5 minutes, serve over rice or pasta.  A crisp green salad is the perfect accompaniment.  Enjoy.