Thursday, October 13, 2011

Breaded Chicken & Cheese with White Wine Mushroom Sauce

I've eaten red meat about 4 times in the last week, and eventhough I am Irish and that is normal for us, I thought I would mix it up for dinner last night and make chicken. This recipe is a twist on my Mom's favorite recipe "Chicken in a White Wine Sauce." While 'stumbling' the other day, I came across this recipe on one of my new favorite blogs Handle the Heat and decided to take pieces of that recipes and mix it with my mom's and hope for the best.

Needless to say, I was pleasantly surprised.

It was the right amount of earthy flavoring, but still savory enough to be satisfying. The parsley and mushrooms added that "from the Earth" flavor I was hoping the achieve, but the Italian bread crumbs and garlic cloves gave it the savory kick that makes you feel full after a great meal.

My only tip for what I would change would be not to talk on the phone while at the grocery store. I was standing in the poultry section for a good ten minutes chatting away on the phone when I realized I was actually there to do some shopping and grabbed the first package of chicken breast in my reach. While I am normally a proponent of the light and fit variety, it did nothing to help release the juicy flavor of the chicken, especially after browning and baking. Also, the normal recipe calls for Muenster cheese, but the grocery story was out of it so I had to substitute it with Provolone. I would recommend using the muenster because it adds a kick that provolone does not.

I paired the dinner with a glass of French chardonnay (the drier the better), and my retired Army captain paired it with Maker's on the rocks. Both were very complementary.

Prep time: 10-15 minutes
Cook time: 40 minutes

Breaded Chicken & Cheese w/ White Wine Mushroom Sauce
Serves 2 (plus lunch the next day) or 3

4 boneless, skinless chicken breasts
Kosher salt and ground pepper
2 tablespoons olive oil
1 pound white mushrooms (sliced 1/2 inch thick)
1/2 cup dry white wine (I recommend a buttery Chardonnay)
1 3/4 cups chicken broth
4 garlic cloves quartered
Chopped Italian parsley
2 eggs
Italian bread crumbs
4 slices Muenster cheese

Mashed Potatoes with Garlic and Chives

6 Russet Potatoes, cleaned and skinned
2 garlic cloves minced
1 tablespoon dried chives
3/4 cup of milk
2 tablespoons of softened butter

Sauteed Haricots Vert

French green beans (haricot verts)
1 tablespoon oil
1 tablespoon garlic salt
1 tablespoon pepper

  1. Preheat oven to 350 degrees. Boil water for potatoes in a large sauce pot.
  2. Add potatoes and cook for 40 minutes.
  3. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to baking pan and bake in oven for 30 minutes.
  4. Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
  5. Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
  6. Add oil to smaller skillet and heat over medium heat. Place haricots vert in skillet and drizzle with remaining oil, garlic salt, and pepper.
  7. Flip haricots vert occasionally until all sides are slightly browned.
  8. Drain potatoes and mash with butter, milk, garlic, and chives. Let sit.
  9. Flip chicken onto other side and add cheese. Cook for 2 minutes or until cheese is melted.
  10. Plate chicken and serve with mushrooms and wine sauce on top. Drizzle additional sauce on mashed potatoes.

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