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Ingredients
- 2 boneless chicken breast halves, skinned
- 1/2 c. Holland House White or possibly Marsala Cooking Wine
- 4 tbsp. sweet butter
- 1/4 c. flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 c. sliced mushrooms
- 2 tbsp. chopped parsley
Directions
- Mix flour with pepper and paprika and lightly dust the chicken breasts. Heat butter in warm skillet; saute/fry chicken gently over low heat, till golden brown on both sides and juices run clear. Remove to a platter and keep hot in 200 degree oven.
- Pour Holland House White or possibly Marsala Cooking Wine into skillet, scraping skillet to incorporate brown bits. Add in mushrooms and continue to cook till wine is reduced by 1/2. Add in any juices which might have accumulated around the chicken pcs. Pour sauce over chicken breasts and sprinkle with parsley. Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 161 | 63% |
| Total Fat 18.13g | 23% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.08g | |
| Cholesterol 75mg | 25% |
| Sodium 128mg | 5% |
| Potassium 234mg | 7% |
| Total Carbs 6.8g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.34g | 0% |
| Protein 16.05g | 26% |
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