Peg’s Sautéed Chicken with Mushrooms in White Wine Sauce and Roasted Broccoli with Rice (a fast fix, no really. I’m not kidding. :)

Ahhhhhh what should I make for dinner tonight?  Isn’t that the question of the day some times?  You may be very organized and do not have this problem and if you are props to you, Sista!!🙌🏻 I like to have a menu planned ( #lifesavor) and do most weeks, but this weekend was a pretty busy weekend for this bunch, so a menu for the week was not planned.  I thought I would do a little something more adventurous tonight. You know those cooking shows where the chefs have to make something out of the ingredients the host places before them?  Well, tonight I decided to do my own version of that, except I would use only the ingredients that I had on hand, which are the following:   

First thing I did was start the sticky rice in my rice cooker.  I like using the Nishiki brand (white or brown is delish). 

The next step is to start the roasted broccoli.  Here is the recipe:

1/2 Package of broccoli (I like Costco:)

Sprinkle with olive oil and kosher salt and pepper. 

Place aluminum foil on a cookie sheet, spread broccoli on foil  (try not to overlap), and slices of red onion (optional).  Sprinkle with olive oil, salt and pepper. Preheat oven to 425 degrees and place broccoli in oven for 7 min. Take out, stir and put back in oven for another 5 min or until your liking. 

Make sure you set the timer on your broccoli!  I’ve had to learn the hard way haha. 

While the broccoli is cooking, prepare the chicken:

4 Chicken breasts, sliced lengthwise 

1 c. Flour or cornstarch, if you have celiacs 

2 Eggs, whisked together with kosher salt and pepper

2 T. Butter

2 T. Olive oil

For the sauce:

1 Clove Garlic (not shown in pic. 😂Okay, you got me. I cheated a little😝)

1 Pkg Shiitake mushrooms

2 T. Flour or cornstarch 

1/3 c. White wine

1 c. Chicken broth

1 c. Parmesan cheese

Lemon, just a drizzle though. You don’t want this to over power your sauce. Add at the very end of cooking. 

Directions for chicken:

Lightly dredge chicken in egg mixture and then in flour, set aside. 

Tip:  Do not stack the chicken breasts on the plate or the coating will come off. 

Heat large pan on medium-high heat and melt the 2 T. Butter and olive oil together. Place chicken in pan once the oil/butter mixture is hot. Let cook for about 5 min or until it is nice and brown looking and don’t worry if some of the coating comes off. It’s okay. Turn and cook the other side about 5-7 min, depending on how thick your chicken breasts are. I like to cut into one of the thicker ones just slightly to make sure there is no pink. Remove from pan and place on platter. Cover with aluminum foil. 

Now–don’t forget about that broccoli in the oven. It should be done by now or close to it :).  When it’s done, tent with foil to keep warm. 

Directions for the mushroom sauce:

Drizzle olive oil in pan (you can use the same pan as you cooked your chicken in. Just scrape off the flour that came off the chicken while cooking and discard) on med-high heat. Add garlic and cook until fragrant then add mushrooms. Sauté until mushrooms are done–around 5-10 min. Add 2 T. flour or cornstarch, stir.

Now it’s time to add the white wine.  Cook about 2-3 min until alcohol burns off and then slowly add the 1 c. chicken broth. Cook for a couple of minutes or until thickened.  If it is too thick add a bit of water to thin.  

Add the chicken to the mushroom sauce.

Sprinkle with 3/4 c. Parmesan cheese and drizzle with fresh lemon, not too much.  I didn’t even use a quarter of a wedge for mine.  I topped this with the remaining parm cheese and chopped tomatoes.  Sooooo good!  Enjoy!!

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