Baked Chicken With Wine And Mushrooms

Recipe from Oxmoor House

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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


  1. 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.
  2. 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.
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