Mom Cooks Chicken with Mushroom and White Wine Sauce. This is shoot #2 for my mom's recipe videos. This is one of my favorite recipes from my mom's kitchen and it turns out to be much easier to make vs. the chow mein (video shoot #1). See recipe below.
Sadly, Mom passed away in 2013. I am so thankful we had the opportunity to make these videos for everyone to enjoy. Thanks Mom, you are missed dearly!
2 -3 lb chicken parts -- I use about 6-8 thighs (skin-on, bone-in)
Salt, pepper, garlic powder
8 oz sliced mushrooms
1+ c Chablis, chardonnay, a dry white wine
2 Tb chopped parsley
Sprinkle chicken pieces on both sides with salt, pepper and garlic powder. In a plastic bag or on a plate, place about ½ c or more flour seasoned w/s&p and flour chicken pieces.
In a skillet, heat 1 Tb oil and 1 Tb butter. Brown chicken on both sides (about 5 mins each side) -- remove and place in baking dish that'll hold them in one layer snugly. To the skillet, toss in the mushrooms and cook until softened somewhat, s&p, then add the cup of wine and deglaze (scrape) the pan, add parsley. Pour this mixture over the chicken. Bake for 30-40 mins in pre-heated 350 oven, adding more wine if too dry, and basting or turning chicken once or twice.
Serves 4 - with rice or pasta.
If your chicken becomes dry during the baking, add 1/4 of wine to keep everything moist.
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