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debjones

Chicken in Wine Sauce with Mashed Potatoes, Haricort Verts, Pineapple, Raspberries & Blackberries

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Chicken in Wine Sauce with Mashed Potatoes, Haricort Verts, Pineapple, Raspberries & Blackberries. Long name. Gone in a flash.

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Rate this recipe 4.4/5 (57 Votes)

Ingredients

  • 1 pint organic white mushrooms, sliced
  • 2 tablespoons organic grass fed butter
  • 6 boneless skinless organic chicken breasts
  • 4 tablespoons organic grass fed butter
  • 3/4 cup white wine
  • 1/2 cup organic chicken broth
  • 2 tablespoons corn starch
  • 2 (8-ounce) packages Kraft shredded mozzarella cheese
  • 2 organic scallions, washed and sliced diagonally
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • 8 organic red potatoes
  • 2 tablespoons organic grass fed butter
  • 1/2 cup organic lactose free milk
  • 1 bag Haricort Verts
  • 1 fresh organic pineapple
  • 1 pint organic raspberries
  • 1 pint organic black berries

Details

Servings 6
Preparation time 25mins
Cooking time 40mins

Preparation

Step 1

Pre heat oven to 450°F.

Add potatoes to a large pot filled with water. Bring to a boil. Continue boiling for about 20 minute or until the potatoes are tender.

Take a large frying pan. Heat to medium. Add butter. After the butter has melted, add sliced mushrooms.

Cook for 3-5 minutes.season with salt, pepper and garlic powder.

Remove mushrooms from pan and set a side.

Return pan to cook top. Add butter and increase heat to medium high. After the butter has melted, add chicken and season with salt, pepper and garlic powder on each side. After the chicken is browned, reduce the heat and cover. Cook for 5-7 minutes.

Remove chicken and place in a 9x13-inch greased ceramic pan. Cover chicken with mushrooms.

Return frying pan to stove. Reduce heat to medium. Add mushroom juice, wine and chicken broth to pan. Bring to a boil. Remove a ladle full of sauce. Place in a small bowl.

Add cornstarch and whisk until smooth. Add to sauce. Simmer for 1 to 2 minutes until the sauce slightly thickens.

Pour sauce over the mushrooms. Top with cheese. Sprinkle scallions on cheese.

Bake uncovered for 12-14 minutes until cheese bubbles and slightly browns.

Remove potatoes from stove. Drain, add butter and milk and mash.

Cook green beans in microwave for 6 minutes.

Chop pineapple and add to a bowl with raspberries and blackberries.

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