Cooking with wine: Best. Past-time. Ever. Also, you can put whichever mushrooms, and whatever dry white wine you have lying around, into the dish. Shiitake, Black Fungi, and Shimeji, and Sauv Blanc were just the ones I chose.
Shiitake Drowned in Sauvignon Blanc Chicken (serves 4)
- 2 large chicken breasts, pounded to about 1/4 inch thick, quartered
- 1/2 cup flour, seasoned with salt & pepper
- 2 tbsp butter
- 2 tbsp olive oil
- 2 1/2 cups mushrooms of your choice, cut to bite sized pieces
- 2 cloves garlic, minced
- 2 cups dry white wine
- 1 cup heavy cream
- 1/2 cup chicken stock
- 2 tbsp balsamic vinegar
- 3 sprigs fresh thyme/ 2 tbsp dried thyme
- 1/2 cup parmesan cheese
- salt & pepper to taste
Heat butter and 1 tbsp olive oil in large pan over medium heat.
Cover chicken in flour, saute until golden. Remove from pan.
Add remaining oil to pan, add mushrooms and garlic, and saute until mushrooms begin to brown.
Deglaze pan with wine, add thyme. Simmer for a few minutes. Return chicken to pan, bring entire mixture to boil, and then reduce heat, cover and simmer for 15-20 mins.
Remove chicken yet again (I know, it’s basically doing the hokey pokey). Add the cream and bring to a simmer. Add cheese, whisk vigorously as it melts to blend into sauce. Stir in balsamic vinegar.
If sauce is too thick, add chicken stock. If it’s too thin, continue simmering. Return chicken to pan and heat through. I’d recommend serving with linguine.
Wine Pairing: When in Rome… continue drinking whatever you made the sauce with!