The Garden Gate Recipe Collection

Baked Breaded Chicken with White Wine & Mushroom Sauce

 

* 2 large chicken breasts, halved, horizontally, for 4 filets

* Breading bowl 1...1 cup flour, seasoned with 1/4 teaspoon Lawry's seasoned salt, 1/2 teaspoon Kosher salt, 1/2 teaspoon fresh cracked black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/2 teaspoon paprika.

* Breading bowl 2...2 eggs, beaten, with 1/4 cup of milk

* 2 tablespoons olive oil & 1 tablespoon butter (plus extra, if needed)

* 8 large button or cremini mushrooms, sliced

* 1/2 cup minced red onion or shallot

* 1 teaspoon fresh thyme

* 1 tablespoon cornstarch

* 1/2 cup crisp white wine or pinot grigio

* 1 cup chicken stock, home made or box, well seasoned

* 1/2 cup cream or half & half

* 1 tablespoon butter, to finish

* fresh chives or parsley, to finish, optional

 

* Set up your 2 bowl breading staion, as listed above. Flour first, egg wash second.

* Set up a heavy non stick or cast iron skillet with the olive oil and butter, medium to medium high heat, till butter is sizzling.

* Meanwhile, dip the filets, first in the flour, second in the egg wash, and third, back into the flour again. When the butter is sizzling, carefully add to the skillet. Repeat with a second filet, cook two at a time. Cook for 4 minutes. Reduce heat if they start to brown too fast.

* Carefully, so as not to lose your crust, flip the filets. Cook for 4 more minutes.  Remove to plate. Repeat with second set of filets.  NOTE: if you need to add more oil, do it. Pan surface and size will make a difference.

* Reduce heat to medium and add the shallots/onions and mushrooms and thyme to skillet. Use wooden spatula to scrape up the browned bits from the pan. 

* When mushrooms have some color, deglaze with the wine.  Reduce by half.  Sprinkle cornstarch over surface and quickly stir in to incorporate. Add stock.  Stir until it comes to a boil and thickens.  Whe the sauce coats the back of the wood spatula, you've reached the goal. 

* Turn off heat.  Stir in the half & half or cream, and lastly, stir in the pat of butter. 

* Give it a taste, add extra salt or pepper, if needed.  Tuck the filets into the gravy, leaving the tops exposed. Cook for an additional 5 to 7 minutes, until chicken juices run clear, 165 degrees F.

 

Serve over pasta or mashed potatoes, with green beans on the side.  Garnish with chopped parsley or chives, if desired.