Jules’ Diner – Chicken with Mushrooms in Wine & Butter Sauce

This is actually one of my quick, weeknight suppers. You may want to double the sauce.

Chicken with Mushrooms in Wine & Butter Sauce

2 skinless, boneless chicken breasts
1/2 cup AP flour
House Seasoning
1 dash cayenne pepper
1 tbsp olive oil
1 tbsp butter


2 cups mushrooms, sliced
1 tbsp butter
1/2 cup white wine
1/2 cup chicken stock

1. Slice the chicken breasts into “tenders”, about 4 inches long.

2. Make a dredge of the flour, House Seasoning and cayenne. Lightly dredge the tenders.

3. Heat olive oil and butter in large skillet over medium heat. Add tenders and brown 4-5 minutes per side. Remove from pan.

4. Add butter and mushrooms. Saute’ till mushrooms brown. Add wine and deglaze the pan. Add chicken stock and stir. Taste for seasoning and adjust if needed.

5. Add chicken back to pan for 1-2 minutes only, to reheat (don’t overcook). Add chopped parsley if desired.

6. Serve chicken and spoon mushrooms over top.

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