Recipe File Mysteries {Recipe: Chicken Breasts in Wine}

There are times I wish I knew more about the recipes my mother had in her recipe file, literally and figuratively. This recipe has very little instruction and she wrote it down on 4 different recipe cards. I can only guess that she must have liked it to write it down that many times, and she knew the instructions well enough to not bother writing them. I don't recall her ever making this, but it is very good. 

Chicken Breasts in Wine

This recipe is easy enough for a weeknight meal and elegant enough for company. 

2-4 chicken breasts, depending on size 

salt, pepper, and paprika

2 tablespoons olive oil

2 tablespoons butter

2-3 green onions, sliced

1 cup sliced mushrooms

1/2 cup Chablis* (I use pinot grigio)

2 tablespoons chopped fresh parsley

1/4 teaspoon dried thyme

If chicken breasts are large, cut in half. Pat dry chicken and season well with salt, pepper and paprika; set aside. In a large frying pan, heat oil and butter over medium heat. Add prepared chicken to the pan and sauté until done, about 6 minutes on each side. Use an instant read thermometer to test for doneness. If chicken is browning too fast and still not done, cover the pan, reduce heat, and let the chicken cook through. The chicken is done when the thermometer reads 165°F when inserted into the center of the thickest part of the chicken breast. When the chicken is done, remove it from the pan and place it on a plate; set aside. Add green onions and mushrooms to the fry pan and sauté until mushrooms are golden brown and caramelized. Add wine to deglaze the pan and stir vigorously to get all the brown bits from the bottom of the pan. Keep stirring until the sauce has thickened and the wine has reduced by about 1/2. Add the parsley and thyme, then check seasoning. Add more salt and/or pepper if needed. Add chicken back to the pan, pour any juices on the plate into the pan, then turn the chicken pieces to coat with sauce. Remove chicken and slice, then plate. Spoon mushrooms over the top of the chicken and pour any remaining sauce over both.

Serves 4

*Note: Chablis, other than the cheap stuff in a jug, is not available in any of our local markets, so I use pinot grigio. I don't recall ever seeing a jug of wine in our house, so I assume my mother used a decent bottle of Chablis. Then again, she did use cooking sherry. Also, if you prefer not to use wine, you can use low-sodium chicken broth as a substitute. I would also add a squeeze of lemon juice (about a tablespoon) as well for tanginess. 

Enjoy!