Recipes

... SHIRLEY’S SPECIAL CHICKEN

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Ingredients:

¾ CUP OF FLOUR
½ TEASPOON WHITE PEPPER
¼ TEASPOON SALT
½ TABLESPOON DRIED ITALIAN SEASONINGS
¼ CUP UNSALED BUTTER
¼ CUP OLIVE OIL
2 CUPS
F. JOHNSON CHARDONNAY
1 CUP CHOPPED PORCHINI MUSHROOMS, WHICH HAVE BEEN SOAKED IN ONE CUP
OF THE CHARDONNAY)
2 CLOVES GARLIC MINCED
6 POUNDED BONELESS, SKINLESS CHICKEN BREASTS (1/2” THICKNESS)
½ CUP CHOPPED GREEN SCALLIONS
 

Preparation:

DREDGE CHICKEDN BREASTS IN FLOUR, PEPPER, SALT AND ITALIAN SEASONINGS. BROWN CHICKEN IN BUTTER AND OLIVE. (ADD ADDITIONAL BUTTER AND OLIVE OIL AS NEEDED). REMOVE CHICKEN AND PLACE IN BAKING DISH. BROWN MINCED GARLIC IN CHICKEN DRIPPINGS. DEGLAZE PAN WITH REMAINING CUP OF CHARDONNAY. ADD PORCHINI (INCLUDING WINE MUSHROOMS HAVE SOAKED IN). POUR OVER CHICKEN, SPRINKLE WITH SCALLIONS, COVER WITH FOIL AND BAKE AT 350 DEGREES FOR 35-40 MINUTES.

Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927