Chicken With Wine And Mushroom Reduction

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 medium chicken breasts
• 60 ml flour
• 5 ml dry mustard
• sea salt, to taste
• fresh ground pepper, to taste
• 30 ml extra virgin olive oil, divided
• 225 g cremini mushrooms, sliced
• 1/2 sweet onion, sliced thin
• 125 ml dry wine
• 284 ml cream of mushroom soup

Recipe

• 1 cut chicken breasts in quarters, roughly 2 inch squares. tenderize each piece between wax paper.
• 2 mix flour, dry mustard, sea salt and fresh ground pepper in a pie plate.
• 3 dredge chicken in flour mixture.
• 4 preheat a large, heavy skillet or electric frying pan to med-high.
• 5 fry mushroom slices in 15 ml olive oil until lightly browned, remove from pan to a plate.
• 6 saute onion slices until translucent, also remove from pan to same plate as mushrooms.
• 7 add another 15 ml olive oil to pan, brown both sides of chicken. remove from pan to a plate.
• 8 de-glaze pan with wine, stirring constantly and removing all bits from bottom of pan.
• 9 add can of cream of mushroom soup and stir well until all lumps are gone.
• 10 return mushrooms, onions and chicken tenders to sauce, stir well.
• 11 reduce to low, cover and simmer for 20 minutes, stirring occasionally.
• 12 remove cover, increase heat to medium, bring to a low boil until sauce reduces to desired consistency, approximately 5 minutes.
• 13 serve and enjoy.