Chicken in White Wine with Rosemary and Chanterelles
Chicken in White Wine with Rosemary and Chanterelles
A delightfully flavourful dish that is also perfect for entertaining.
Number of Servings:
4INGREDIENTS
4
chicken breasts, boneless and skinless
1/3
cup (80 ml)
all-purpose flour
1/4
tsp (0 ml)
salt
1
freshly ground black pepper
5
tbsp (80 ml)
olive oil
1
large onion, finely diced
1
large carrot, peeled and finely diced
3/4
cup (190 ml)
white wine or chicken stock
1/2
cup (130 ml)
fresh chanterelles, coarsely chopped
1
tbsp (20 ml)
fresh parsley, minced
2
tsp (10 ml)
fresh rosemary, finely minced OR 1/2 teaspoon of dried rosemary
DIRECTIONS
- Wash chicken breasts in cold water and pat dry. Combine flour, salt and pepper in a large bowl. Stir to blend. Dredge chicken in seasoned flour and set aside.
- Heat 3 tablespoon (45 ml) oil in a large pan and sauté 2 pieces of chicken at a time until lightly golden. Add remaining 2 tablespoon (30 ml) oil. Add onion and carrot and sauté over medium heat until onion is soft and clear, about 5 minutes. Stir often.
- Return chicken to pan and add wine, mushrooms, parsley and rosemary. Bring to a boil. Cover, reduce heat and simmer until juices run clear when chicken is pierced with a knife, about 12 minutes. Remove chicken to a heated platter. Cover to keep warm.
- Boil pan juices vigorously until reduced by half, about 2 minutes. Serve chicken with steamed vegetables such as rapini or green beans. Drizzle sauce over top and serve immediately.
Great Pairings
veneto pinot grigio - villa teresa organic
As featured in Taste Magazine, Spring 2013. This lovely organic Pinot Grigio is a pale straw colour and has a ripe apple nose that carries through on the palate. It has flavours of cooked pear, lemon ... read more- 750 mL
Italy- 549642
2782 Units Available
Organic
