Baked Chicken With Wine And Mushrooms

Oxmoor House
8 servings


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4 whole chicken breasts, split, boned, and skinned
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter or margarine, melted
1/2 cup chopped shallots
1/2 cup Chablis or other dry, white wine
1/2 pound fresh mushrooms, sliced
2 tablespoons chopped fresh parsley


Sprinkle surface of chicken with salt and pepper; brown on all sides in butter in a large skillet. Remove chicken from skillet, and set aside.

Sauté shallots in butter in skillet until tender. Return chicken breasts to skillet; add wine. Cover and cook over low heat 20 minutes. Add mushrooms and chopped parsley; cover and continue cooking 5 minutes or until chicken is tender. Remove chicken to a warm serving platter; spoon mushroom sauce over chicken and serve.

Created date

February 2010