It was once said that 'necessity is the mother of invention' and this dish is the embodiment of that. A few nights ago I was home with a hungry child and a hungry husband (and who are we kidding, yours truely was ravenous too) and the dinner hour was rapidly approaching. I looked in the fridge and pulled out a few things we already had on hand. I knew I wanted to make risotto that night, but I was missing a key ingredient for the risotto I had planned on making. At the last minute I threw together this chicken dish and mushroom risotto from things I almost always have in my fridge and pantry.
White Wine Mushroom Chicken
1 lb chicken breast, pounded to ¼ thick
¼ cup flour
salt and pepper
2-3 Tbl butter or olive oil
2 shallots, finely choppped
2 cloves garlic, minced
½ cup mushrooms, chopped
½ cup white wine
¼ cup half-and-half or heavy cream
½ cup chicken broth
Pound the chicken thin and set aside on a plate.
Melt the butter, or heat the olive oil in a large skillet. Saute the shallots for 1-2 minutes, until soft. Add the mushrooms and garlic to the pan and saute until slightly golden. Remove from the pan with a slotted spoon and set aside in a bowl.
Add more butter or olive oil to the pan if needed, just enough to lightly coat the pan. Dredge the chicken through the flour, sprinkle with salt and pepper, then place in the pan. Cook over low heat for 3-5 minutes on each side or until cooked through. Remove from the pan.
Pour the wine into the pan to deglaze. Let simmer for 1 minute, then add the chicken broth. Add the mushrooms, garlic and shallots back into the pan and stir for another 1-2 minutes. Pour in the half and half and stir, then add the chicken back into the pan and mix all together.
Source: A Laura's Recipe Collection Original