Recipes
Chicken Scallopini `a la Phyllis
Pairs Well With
Ingredients
2 T Extra Virgin olive oil
1 lb boneless, skinless chicken breasts or tenders
1 large yellow onion, sliced in thin rings
8 oz white or cremini mushrooms, cleaned and sliced
1 cup Pedroncelli Chardonnay
1 cup low sodium chicken broth
Salt & freshly ground pepper
All purpose flour
Preparation
Heat a large stainless steel pan to medium high, add a couple of teaspoons olive oil. Sauté the onion for about 8-10 minutes, until browned, take out of pan and set aside. In a shallow pie pan, toss flour with salt and pepper to taste. Slice up chicken breast in strips (no need if using tenders), dredge in flour mixture. Add a tablespoon of oil to pan, heat and add chicken. Brown on both sides which is about 2 minutes per side, add to reserved onions. Add 1 teaspoon olive oil and add mushrooms to pan, sauté until browned. Add back onion and chicken mixture to pan and pour in wine and broth. Cover and simmer for 10-15 minutes. Let set for 5 minutes, serve over rice or pasta. A crisp green salad is the perfect accompaniment. Enjoy.
