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4 boneless skinless chicken breast halves 2 Tbs. flour 2 Tbs. butter 2 Tbs. shallots, minced 1 tsp. medium pears, finely chopped 2 cups oyster mushrooms, chopped 2 Tbs. bourbon or whiskey 1 cup dry white wine, like Chardonnay 1 cup unsalted chicken stock 1/4 tsp. salt, divided 3 Tbs. walnuts, toasted, chopped
Instead of preparing dish in 2 batches, you will get better results if you work 2 pans simultaneously; divide ingredients between pans. Lay chicken breasts between sheets of plastic wrap and pound to 1/4 inchthickness. Sprinkle with 1/4 teaspoon salt and pepper. Dredge chicken in flour, patting off excess. In 2 large skillets over medium heat, warm 2 tbs. butter in each pan until melted. Add chicken halves and cook until nicely browned on both sides, about 1 min per side. Remove chicken and set aside until needed. Reduce heat to low, divide shallots and pear between pans, sauteing for 2 mins. Then add mushrooms to each and saute for 2 mins. Divide bourbon, Chardonnay and chicken broth between pans, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 mins. Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 mins. Season with remaining salt and pepper to taste. Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.
Per serving: cals 364, fat 11.7g, 35% cals from fat, chol 121mg, protein 45.4g, carbs 4.3g, fiber 1.1g, sugar 0.9g, sod 204mg, diet points 8.5
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
Dwight D. Eisenhower