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GREEK: Greek Style Chicken and Mushrooms

Source of Recipe

Bon Appétit/July 1998


List of Ingredients

1/4 cup olive oil
4 4 boneless chicken breast halves with skin
All purpose flour
1 pound mushrooms, sliced
4 large garlic cloves, chopped
1 teaspoon dried oregano
1 1/2 cups canned low-salt chicken broth
1/4 cup fresh lemon juice
1/4 cup dry white wine
Chopped fresh parsley


Recipe

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes. Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes. Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.

Transfer chicken and mushroom sauce to platter. Sprinkle with parsley. Serves 6.


NOTE FROM:
Too Busy to Cook?; Daphne Backes: Daphne serves the Rice with Spinach and Feta Cheese alongside this flavorful chicken dish.