GREEK: Greek Style Chicken and Mushrooms
Source of Recipe
Bon App�tit/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; saut� until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Saut� 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.
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