How to make chicken with white wine and mushrooms.
Prep time: 10 minutes
Cooking time: 10 minutes
Yields: Serves 8 with pasta on the side or garlic bread
1/2 cup all purpose flour sesoned with salt and pepper
2 pounds boneless, skinless chicken thighs cut into large pieces
5 tbsp cooking oil
4 tbsp olive oil
1 medium size yellow onion, peeled and chopped
5 cloves garlic, minced
3 to 4 cups mushrooms, (I used white button and sliced)
1/4 cup white wine
1/2 cup heavy cream
Juice of 1/2 lemon (4 tbsp)
hot sauce (optional)
5 oz fresh spinach
1 cup grated cheese (parmesan, gruyere, white cheddar, – you can add your own cheese of choice)
Dredge chicken into seasoned flour. Save left over flour and set aside.
Fry chicken in hot cooking oil for 4 to 5 minutes until brown. Set aside.
Remove oil from the pan and replace with olive oil. Heat olive oil for a minute.
Saute onions for 2 minutes then add garlic and cook for 30 seconds.
Add mushrooms and cook for 2 minutes.
Add white wine.
Add chicken back to the pan.
Add 1/2 cup broth if you prefer.
Cover and cook for 2 minutes.
Season with salt and pepper.
Add slurry (1/4 cup broth with the left over flour dissolved together)
Cover and cook for 2 minutes over mediium heat.
Add heavy cream or table cream.
Add lemon juice
Turn heat to low. Cover and cook for a minute.
Add spinach, cover and cook for a minute.
Uncover, add hot sauce.
Add cheese. Turn off heat.