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TENNESSEE FARMER’S CHICKEN




Source of Recipe


Chef Christopher Newton/Christopher's Catering


List of Ingredients




2 (4 oz) boneless skinless chicken breasts
1 c self-rising flour
½ c par boiled quartered red potatoes
½ c peeled and sliced carrots
¼ c julienned onions
¼ c sliced mushrooms
1/8 c dry white wine (Seyval Blanc)
2 T extra virgin olive oil
2 cloves crushed garlic
2 T diced cilantro
Salt and pepper to taste

Recipe



Preheat saute pan to medium. heat. Tenderize chicken breasts. Dredge breasts in flour with salt and pepper. Place in pan skin side down with olive oil. When browned, turn and add carrots, potatoes, onions, mushrooms, and garlic. When fully cooked deglaze pan with wine, salt and pepper to taste. Garnish with cilantro. Serve with cheese croutons. Enjoy.