Chicken with White Wine

Chicken with White Wine

(4 servings)

Ingredients:

2 tbsp. Unsalted Butter

4 each 4 to 6 oz. Boneless Skinless Chicken Breast

½ lb. Fresh Baby Bella Mushrooms, cleaned and sliced

1 cup White Wine, divided

½ tsp. Sea Salt

½ tsp. Dry Tarragon

1 tbsp. All Purpose Flour

Directions:

In a large sauté pan over medium to medium-heat, melt the butter and sauté the chicken breasts on each side (4 to 5 minutes per side).  Add the mushrooms and continue cooking for about 2 minutes.  Next add ¾ cup of the wine along with the salt and tarragon and heat another 2 minutes.  Now lower the heat to a simmer, cover the pan and continue 15 minutes.  In a small bowl combine the remaining wine with the tbsp. of flour.  Stir this mixture into the chicken mixture and cook until it has thickened a little.  Serve immediately with desired side dishes.

Note:               The choice is yours on which type of white wine to use.  Some

                           prefer a dry white while others like a more sweet white wine.

                           The choice will give a little different taste.  I have tried this dish

                           with a dry and a sweet wine and I liked it both ways.

Ideas for Future Efforts

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