Mushroom Chicken

By Juice

Can be made for Passover using potato starch instead of flour.

Ingredients

• 8 deboned chicken breasts, thin
• 2 tblsp. canola oil
• seasoned flour
• 1 lb. sliced mushrooms
• 1/2 c. red wine
• 2 tblsp. balsamic vinegar
• 2 c. chicken stock
• 1/4 c. cold water
• 1 tsp. cornstarch
• 1/2 c. Italian parsley

Details

Servings 8

Preparation

Step 1

Preheat oven to 350.

1. Heat oil in large frying pan.
2. Dip chicken in seasoned flour & saute on each side until light golden brown.
3. Remove & place in a baking dish.
4. In the same frying pan suate mushrooms until golden brown & the liquid is evaporated.
5. Add wine & balsamic vinegar. Cook for 1 minute.
6. Add chicken stock. Cook for 1 minute.
7. Dissolve cornstarch in cold water & add to mixture. Cook until mixture is thickened.
8. Taste to see if you need salt and/or pepper.
9. Pour mushroom mixture over chicken. Sprinkle with parsley.
10. Cover & cook 1/2 hour.

To make ahead of time, saute chicken & make the sauce but keep them separate until baking time.