Last night’s dinner included my lovely friend, Sophia, some Sauvignon Blanc, and a new recipe, which she brilliantly captured for me on her totally awesome digital camera (I must have one!).
The recipe is remarkably simple and can be made in 30-40 minutes on a weeknight, but it felt elegant and decadent enough to serve for a dinner party. Try it out!
Sauteed Chicken Breasts with Savory Mushroom White Wine Sauce
2 chicken breasts, split in halves (each half should be approximately 6 ounces)
1/2 cup milk
1 1/2 cups flour
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon ground sage
Oil for frying (I used grapeseed, you could use olive oil, or your favorite fat)
10 mushrooms, sliced
4 tablespoons butter
1 cup white wine (I used a dry Sav Blanc, you could use Pinot Grigio or a dry Chardonnay)
1/2 cup whole milk
3 tablespoons flour (I use the flour left from breading the chicken)
Add oil to a large pan (cast iron, if you have it), enough to coat the bottom surface. At the same time, pre-heat the oven to 350 degrees. Crack the eggs into one bowl. In a separate bowl, combine the flour, salt, pepper, paprika, and sage. Dip each chicken breast half in the egg mix, the flour, the egg, and the flour again (creates a nice crispy crust).
Add to the pan and cook for 7-9 minutes on each side, until well browned.
I like to finish the chicken in the oven while I prep my sauce and sides. The temp should read 170 degrees (knowing it will rise to 180 while you finish the sides). This will result in a juicy piece of chicken that is cooked safely but not to the point of being dried out.
In the same pan, after you remove the chicken, add the mushrooms and butter. Sautee’ for approximately 5-7 minutes, until the mushrooms are just browned. Then add the wine, milk, and flour (using the leftover flour from the chicken breading – you will cook it to the right temperature, so it is safe). Stir frequently for another 5 minutes, until the sauce thickens. Taste and adjust with salt and pepper, if desired.
I served the chicken and mushroom sauce over mashed potatoes with a side of buttered peas.
Bon Appetit! (Annie approved!)