Chicken with Mushrooms and Wine
Good morning to you.
I want to start today by saying HAPPY FATHERS DAY to my amamzing husband. Our lives are so good because of you. We love you so much. Thank you for who you are, and all that you do for us.
How was your week? Are you rested and ready to do it all over again tomorrow?
I am still not back to my day job. Thankfully my husband has been working this whole time. I feel extremely blessed that we have been able to continue to pay our bills, and put food on our table, when so many people are having trouble living their every day lives.
I have learned a lot about myself, my family, and what is truly important to me during this time. Being home, keeping my house in order, cooking my family’s meals, and yes doing the laundry has made me happier than I thought. Most working women that I speak to, don’t want to be home all day. They feel like they would be bored at home. Bored? There are 3 people and a cat in our house, and I am never bored. There is always something that needs to be done.
I was on the phone with my aunt the other morning, and we were discussing how our lives have changed. I asked her how did I have the time to do laundry, and cook every day, and keep the house clean. Yes we had a cleaning lady, but she came every 3 weeks to do the big jobs. Since I am home, I get to do those big jobs. Now I have Table Jr. to help. No reason not to teach our son how to clean, do laundry, or mop a floor.
My hope is that all of you have also had time to reflect on what is most important to you. That you have the ability to prioritize those things, and move forward in a positive light.
One way to have a positive day, is to have a great meal. This Chicken with Mushrooms and Wine is a GREAT meal. I know you and your family will love it as much as we do.
Chicken with Mushroom and Wine Sauce
- 1.5 lbs chicken cutlets
- 1/4 cup olive oil
- 1/2 cup cassava flour
- 1/2 Tbsp Seasoned Salt Mix
- 1/2 Tbsp parsley
- 2 medium vidallia onions, sliced
- 3-4 cloves garlic, minced
- 12 oz mushrooms, sliced
- 1 cup chicken stock
- 1/2 cup white wine
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3-4 tsp Seasoned Salt Mix,to taste
Mix flour with 1/2 Tbsp salt and 1/2 Tbsp parsley. Mix well, set aside.
Heat oil in a large heavy bottom pan. Dredge the chicken in the flour mixture, shaking off the excess. Drop directly into the oil to brown on both sides. Use more oil if needed.
Once the chicken has color on both sides, remove to a dish. Don’t worry if they are not cooked through yet, we will be returning them to the pan.
When all the chicken is browned, add onions to the pan. Use the onions to scrape up all the brown bits on the bottom of the pan. Those little bits have loads of flavor. Cook onions until they are soft.
Now add in the garlic and mushrooms. Season with salt. Once the garlic becomes fragrant, add in the wine. Bring to a boil. Next add in the stock, garlic and onion powders.
Return the chicken to the pan, making sure to bury the chicken under the mushrooms and onions. Add any juices left on the dish to your pan.
Cover, cook on medium-low for 30 minutes, until the chicken is all cooked through and the sauce thickens.
Enjoy!
Using the simplest ingredients can give us the most flavorful meals. If you don’t have any wine, use more stock. Or if you don’t have stock, use water.
I know you and your family will love this meal! This is one you can pull out for company, or date night!
Leave a comment below, or tag us on Instagram @Anges_Table and let us know how it turned out.