chicken in mushroom and red wine sauce
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chicken breast or thighs
cambell cream of mushroom with roasted garlic soup
sage and rosemary
Cut chicken and pound into cutlets.
Combine the marinade ingredients. Place chicken and marinade into a freezer bag and marinade overnight.
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.
Heat olive oil in a skillet that can go into the oven. Brown the chicken cutlets on both sides, remove to plate.
Add a tbs of butter and mushrooms to hot skillet. Brown the mushrooms.
Deglaze pan with red wine.
Blend in the can of soup to create a sauce. Add herbs.
Return chicken to skillet and coat with sauce on both sides.
Bake at 350 for 30 min. Sauce should have reduced and be bubbling.
Add a tbs of butter to the skillets to give the sauce a glaze.