Pan-Fried Chicken with Mushroom Sauce
Description
Serve this crispy, pan-fried chicken with a creamy mushroom sauce for your next family dinner.
Ingredients
chicken:
4 boneless and skinless chicken breasts
6 T. flour
1 1/2 t. salt
1 t. paprika
1/2 t. black pepper
4 T. olive oil
mushroom sauce:
1 lb. mushrooms
3 shallots, finely chopped
1 garlic clove, finely chopped
2 T. butter
4 oz. white wine, optional
7 oz. cream
Pinch of nutmeg
Parsley, for garnish
Directions
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Chicken:
In a bowl, mix flour, salt, paprika and pepper. Coat chicken in the mixture.
Heat oil on a medium to low heat in a heavy skillet. Gently fry chicken for 10 minutes on each side. Remove chicken from pan. Keep pan for making the mushroom sauce.
Mushroom sauce:
Wipe mushrooms with a damp cloth, before finely chopping them. In the same unwashed pan, add butter to a pan on a low heat. When melted, add shallots and cook for 1-2 minutes.
Add garlic when shallots have turned translucent. Cook until garlic has taken on a little color. Add mushrooms, season with salt and freshly ground black pepper, stir again. Raise heat and pour in the white wine, stirring vigorously.
When the wine has reduced by two-thirds, reduce the heat, add the cream and a little nutmeg. Serve with the chicken and garnish with chopped parsley.
Serve with pasta, rice or mashed potatoes.