chicken in mushroom and red wine sauce

lourdes lobo-kornreich

By
@lourdes66

A Family favorite


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Rating:

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Serves:

4

Ingredients

2
chicken breast or thighs
1 pkg
sliced mushrooms
1
egg
2 c
italian bread crumbs
1 c
flour
1 can(s)
cambell cream of mushroom with roasted garlic soup
1 can(s)
red wine
1 bunch
sage and rosemary
4 Tbsp
olive oil
2 Tbsp
butter

MARINADE

4 clove
garlic
1 pinch
salt
1/4 c
lemon juice
1 pinch
peper

Directions Step-By-Step

1
Cut chicken and pound into cutlets.
2
Combine the marinade ingredients. Place chicken and marinade into a freezer bag and marinade overnight.
3
Beat egg and water. Place flour into a shallow dish. Place breadcrumbs into a shallow dish. Dredge chicken in this order. Flour-egg-breadcrumbs. Shake off excess.
4
Heat olive oil in a skillet that can go into the oven. Brown the chicken cutlets on both sides, remove to plate.
5
Add a tbs of butter and mushrooms to hot skillet. Brown the mushrooms.
6
Deglaze pan with red wine.
7
Blend in the can of soup to create a sauce. Add herbs.
8
Return chicken to skillet and coat with sauce on both sides.
9
Bake at 350 for 30 min. Sauce should have reduced and be bubbling.
10
Add a tbs of butter to the skillets to give the sauce a glaze.

About this Recipe

Course/Dish: Chicken