1 lbchicken tenders cut into bite size pieces
1 lbfresh mushrooms, sliced
1/4 call purpose flour
1/4 tspblack pepper
1/4 tspfreshly grated nutmeg
1 cwhipping cream
1/3 cwhite wine
1stick of butter
How to Make Sunday Chicken
- Mix together the flour, salt & pepper on a sheet of waxed paper. Dredge the chicken lightly in this mixture, shaking off any excess flour. Save your flour to add back to the pan for more sauce
- Heat butter in a large fry pan (have a lid handy) or, if no lid, use foil, dinner plate or whatever will cover the pan. When the butter sizzles, add the sliced mushrooms and saute` until lightly browned. Do not stir too much as this will retard browning. When brown, remove from butter and keep warm.
- Add chicken to fry pan - sometimes I use a little oil here if I do not have enough butter left in the pan. Saute` chicken until lightly brown (does not have to be cooked completely done.) Return chicken with saved flour to pan and cook and covered 15 minutes Add cream (I sometimes use a mixture of half cream and half chicken broth.) Lastly, add the wine.
- This is excellent served with lemon asparagus and Rissoto to which lemon juice has been added.