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Sunday, August 30, 2015

Mushroom Chicken in White Wine Sauce

Photo courtesy Taste of Home
    A food friend that has a catering business and I got in a discussion about that side of the food service industry one afternoon over brunch. I learned many things from our talk that I passed on to others is my weekly food column. (Check the Pages tab on this blog, under Cooking Corner Columns for the whole story.)
     One thing I found interesting was that fried chicken is the most requested meat when catering a dinner. My food friend, Candy, had a great idea for a creative use of chicken that would impress guests and be a good compliment to an Italian meal. (See note below.)

Recipe courtesy of  Candy Yancey of Rz's Cafe
Mushroom Chicken in White Wine Sauce
1 lb. pasta of your choice, cooked al dente
4 garlic cloves, chopped
1/4 cup olive oil
5 T. unsalted butter
1/2 tsp. crushed red pepper
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 cup white wine
1/2 cup chopped flat parsley
1/2 cup grated parmigiano-reggiano cheese
4 chicken breasts
1 lb. mushrooms, sautéed


Heat oil in skillet, add garlic and crushed red pepper. Sauté  for a few minutes until fragrant but do not brown. Add spices, wine and butter.  Stir and let reduce a bit. Toss with pasta and top with cheese.

Sauté  boneless skinless breast 10 minutes or so until juices run clear and meat is cooked through. Serve over pasta and top with sauce and mushrooms.


Note: Round out this meal service with an Italian salad of Romaine lettuce, Greek dressing, tomatoes, olives and banana peppers with an antipasto bruschetta. For dessert, try an Italian cream cake.

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