Chicken with Mushroom SauceAdd To My Recipes
4 (6-ounce) skinless, boneless chicken breasts, pounded to 1/2-inch thickness
2 teaspoons Nutola Cottonseed Oil
1/2 teaspoon Gefen Table Salt, divided
1/4 teaspoon black pepper
1/4 cup chopped onions
1 (8-ounce) can mushrooms
2 cloves garlic, minced or 2 cubes frozen garlic
1/2 cup Kedem White Cooking Wine
1 and 1/2 teaspoons Haddar Potato Starch
3/4 cup Manischewitz Chicken Broth
2 tablespoons oil or margarine
1/4 teaspoon thyme
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with one-fourth teaspoon salt and pepper and add to pan. Cook three minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
Add onions and mushrooms to pan; sauté for four minutes or until browned, stirring occasionally. Add garlic; sauté for one minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits.
Bring to a boil, and cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining one-fourth teaspoon salt and potato starch; cook for 30 seconds, stirring frequently.
Add broth to pan; bring to a boil. Cook two minutes or until slightly thickened. Remove pan from heat; add oil or margarine and thyme, stirring until incorporated. Serve over chicken.
Note: This recipe provided with permission from kosher.com
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