We thought we’d bring you a delicious standard. This classic Italian Stew combines tender pieces of chicken and a rich wine-mushroom sauce. Serve it over herbed rice pilaf or steamed white rice. Delish!
Follow these simple directions and when your done you will have a meal that tastes anything but simple.
1 cup of all-purpose flour
1 teaspoon of dried basil
A dash or two of salt
4 boneless,skinless chicken breast halves (about 1 1/2 lb) Cut cross-wise into thirds
1/4 cup of extra virgin olive oil, plus a little extra for pan coating
2 cloves of garlic, chopped
2 tablespoons of unsalted butter
10 oz small white mushroom caps (about 3 cups)
1/2 cup of Marsala or sweet sherry
In a large lock-top plastic bag, combine flour, basil and 1 teaspoon of the salt. Close tightly and shake to mix. In batches of three or four at time, add the chicken pieces and shake until coated.
Preheat the oven to 350 degrees. Coat a a 9 x 13 inch baking dish with olive oil
In a large, heavy frying pan over medium-high heat, warm the 1/4 cup olive oil. Add the garlic and the chicken pieces and saute until chicken is golden brown. This should take about 8 minutes.
Remove from heat and transfer to prepared baking dish.
Return frying pan to medium-high heat and add the butter. When it melts, add the mushrooms and saute, stirring gently for 2 -3 minutes. Pour in the Marsala or sherry and use a wooden spoon to deglaze the pan by stirring to scrape up any browned bits from pan bottom. Pour mixture over the chicken.
Cover the baking dish with aluminum foil and bake until the chicken is opaque throughout, about 20 minutes.
Serves 4 lucky people
If you think this recipe is good, keep an eye out for our new recipe writer, Kendra Thomas. She’ll have new recipes for you every other week.