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Recipe Categories: Celiac_Mom's HOME PAGEBREAKFAST MEATS POULTRY RICE

Chicken Breast with Wine and Mushrooms




Source of Recipe


The Gluten-Free Kitchen by Roben Ryberg


Recipe Introduction


Oh, my. This is sooooo good. This will definitely be a repeat.


List of Ingredients




4 TBSP butter, divided
4 boneless chicken breast halves (I used skinless as well)
4-5 large mushrooms, sliced
1/2 c. white wine (I used Zinfandel, is that ok?)
3/4 tsp. salt
1/2 tsp. pepper
1/2 c. water
2 tsp. cornstarch

Recipe



In large frying pan, melt 2 TBSP butter and fry chicken breasts until cooked through. Chicken will cook more quickly if covered, in about 20 minutes. No pink should remain. Remove chicken from pan and set aside.

To pan, add remaining 2 TBSP of butter and mushrooms. Cook until mushrooms are tender. Scrape bottom of pan to incorporate any food particles on the bottom of the pan. Add wine, salt, and pepper and stir well.

Combine water and cornstarch. Add slowly to wine in saucepan. Cook until sauce is thickened. (Stiring constantly.)

Return chicken to pan until serving. Serve sauce over top of chicken.

Serves 4