Chicken Breasts in Mushroom Sauce
Ingredients:
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1/2 cup (125 mL) dry breadcrumbs
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1/4 cup (50 mL) Parmesan cheese, grated
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1/2 tsp (2 mL) Italian seasoning
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4 (4 ) boneless, skinless chicken breasts
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1 (1 ) egg, lightly beaten
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3 tbsp (45 mL) butter, divided
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1 tbsp (15 mL) oil
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3 cup (750 mL) sliced fresh mushrooms
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2 tbsp (25 mL) all purpose flour
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1 cup (250 mL) chicken broth
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1/2 cup (125 mL) dry white wine
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1/4 tsp (1 mL) Italian seasoning
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2 tbsp (25 mL) chopped fresh parsely
Preparation:
In shallow bowl, mix together breadcrumbs, Parmesan cheese and 1/2 tsp (2 mL) Italian seasoning. Dip chicken breasts into egg, then crumb mixture.
In fry pan over medium-high heat, melt together 1 tbsp (15 mL) butter and oil. Brown chicken in butter-oil mixture on both sides. Place browned chicken in single layer in lightly greased baking dish.
In same fry pan over medium heat, melt remaining 2 tbsp (25 mL) butter. Saute mushrooms in butter until softened. Stir in flour (mixture will be lumpy). Gradually stir in chicken broth. Cook and stir until sauce thickens. Stir in wine and 1/4 tsp (1 mL) Italian seasoning. Pour sauce over chicken. Cover. Bake at 350°F (180°C) 40 to 45 minutes or until chicken is thoroughly cooked and no pink remains. Spinkle with parsley.
Serve with 'Segura Viudas Lavit Rosado Brut' sparkling wine from Spain.
Courtesy of Manitoba Mushroom Growers Association
www.manitobamushrooms.ca