chicken in mushroom and red wine sauce

lourdes lobo-kornreich


A Family favorite

★★★★★ 1 vote


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chicken breast or thighs
1 pkg
sliced mushrooms
2 c
italian bread crumbs
1 c
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


4 clove
1 pinch
1/4 c
lemon juice
1 pinch

How to Make chicken in mushroom and red wine sauce


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

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About chicken in mushroom and red wine sauce

Course/Dish: Chicken

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