Friday, May 30, 2008

Oh Sherri - Your Chickens Great Recipe

I was so tired of leftovers, so off I made this for dinner last night, super easy yet creates a nice complex taste thanks to the reduced red wine sauce with mushrooms and a sprinkling of fresh lavender in the herbs de province. Served with steamed broccoli with toasted spiced walnuts and almonds, garlic and olive oil and oven roasted fennel with parmesan cheese.


  • Sliced thin chicken breasts (I sliced mine when they were semi-frozen to make it super easy and its far cheaper to do it yourself then to buy them pre-sliced thin)
  • 1 box 8 oz. brown/baby bella mushrooms
  • 1 medium onion or 3-4 shallots - diced/chopped
  • 4 garlic cloves
  • 1/2 cup raisins (golden raisins or dried currents perfect too)
  • 3/4 cup or less of red wine (I used an Australian Cabernet)
  • 1 cup water
  • 1-1/2 tablespoon "better than bullion paste - chicken flavor"
  • (or substitute water and bullion paste with one cup of low-sodium chicken broth)
  • 1 good teaspoon herbs de province
  • 1 good teaspoon of lavender (crushed in hands prior to putting in skillet)
  • 1/2 teaspoon fresh cracked pepper
  • Olive oil & butter
  • **Chicken coating
  • 1/2 cup flour
  • 1/3 cup corn starch
  • salt & pepper
  • **Marinade for chicken
  • 1 egg
  • 1/3 cup low sodium soy sauce
  • 1/3 cup worcestershire sauce
  • 1 deep skillet

  1. In bowl for marinade, take egg and beat well, then add soy sauce and worcestershire sauce and mix till well blended.
  2. Add sliced thin chicken breasts to marinade, let sit for at least 10 minutes and up to 30 minutes and set aside while setting up everything else.
  3. In second bowl, mix corn starch and flour with salt and pepper and set aside.
  4. Slice up mushrooms into good sized pieces - since they 'shrink' when cooking. I cut mine into four pieces each. Set aside.
  5. In skillet, Add a drizzle of olive oil and butter. Take ONE clove of garlic and smash it with edge of knife, and put into skillet with olive oil and butter.
  6. With remaining garlic cloves, mince and set aside.
  7. Take out chicken slices, allowing liquid to drip off and dredge in flour mixture and shake off any excess - you want a light coating, not heavy.
  8. Remove garlic from skillet once it starts to brown.
  9. Place chicken in and allow to cook for only 1-2 minutes on each side.
  10. You may have to do the chicken in batches as I did.
  11. As each chicken gets light brown on each side, remove chicken and set aside on a plate, continue till all chicken is slightly browned. It will finish cooking in sauce. You may have to add a little olive oil.
  12. Next, add chopped onions/shallots to hot skillet. Do not worry about browning on bottom of skillet. Allow onions to cook for 5 minutes, then add mushrooms. Add to cooking onions and mushrooms, pepper, lavender, herbs de province, garlic and cook for 2 more minutes.
  13. Add red wine carefully to hot skillet, scraping up all the bottom bits of 'flavor enhancers' and add raisins.
  14. After four minutes of cooking, add water and bullion paste. Stir to incorporate.
  15. Keep skillet on medium and allow sauce to cook for at least 15 -25 minutes to reduce liquid somewhat.
  16. Add chicken breasts back into skillet, scooping up mushrooms and sauce and pour over chicken breasts and allow chicken to heat through (say five minutes).
  17. Once liquid had reduced and chicken has heated through, then taste sauce for any needs for salt. Since the sauce reduces, you might be surprised there may be no need for salt as the reduced sauce really enhances the flavors and seasonings.
  18. Serve with your favorite side dishes.
  19. Sprinkle some chopped fresh parsley over chicken (or chopped scallions like I did and as photo shows)
  20. Enjoys the oohs and ahhs of delectable chicken!

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