March 3rd, 2010 
Megan New month = new food! March is a month of mushrooms over here at Abundant Crop. I read somewhere that they are in season, so I chose them for this month. Over at our house, we have a new appreciation for the lovely ‘shroom. It all started with today’s recipe. I made this in January of 2009, and it has been getting people like us to eat mushrooms ever since! I fed this to a friend and her boyfriend, and they both loved it, even after initially thinking “oh it has mushrooms, I will pick them out.” haha. My hubby now puts mushrooms in everything. He apparently likes them way more than me. I need to disguise the flavor, but he loves them in any form! This recipe is from Janelle over at Talk of Tomatoes. She is currently living in Italy and blogs about the wonderful things she gets to taste and see!
Salt & Pepper
Flour
2 – 4 Chicken Breasts
Butter
1/4 cup minced Shallots
12 oz sliced Mushrooms (I use white button)
1/2 cup White Wine
3/4 cup Chicken Stock
3/4 cup Heavy Cream
parsley, finely chopped (as needed)
To prepare chicken: pat dry, season with salt and pepper, dip in flour and shake off excess flour. Heat saute pan to just above medium, melt butter add chicken with tongs. Saute chicken breast until golden brown. Turn and saute second side. Remove breasts, place in baking pan and finish in 350 degree oven (thermometer should read 165F).
Meanwhile, in the same saute pan add or remove butter as needed; add shallots and mushrooms and saute 3-5 minutes. Add wine and reduce by half; add stock and reduce by half; add heavy cream and reduce by half (to thicken). Season with salt & pepper to taste; garnish with parsley. Choose your consistency; if it gets too thick, continue to add broth and/or cream. Do not add wine at end as the alcohol flavor won’t have time to burn off/integrate.
Notes: This recipe is easy, but looks and tastes fantastic. I served it with a white rice rissotto (basically rice with extra water/chicken broth, so it’s juicier and not sticky) and Pioneer Woman’s Bacon Onion Cheddar Biscuits.
Posted in 
Tags: 
Mmm. Looks delicious. I made Chicken Provencal last week and it was heavenly. Kind of surprised myself! Since it’s mushroom month, I should make the soup I’ve been intending to – Hungarian Mushroom. It has four kinds of mushrooms, Hungarian Paprika, and some other goodies. Oddly enough I found the Hungarian Paprika in a little deli here in San Leandro. I’ll give it a try and if it’s good enough I’ll share with you.
Oooh I’m excited to hear about it!
[...] Abundant Crop Recipe: Chicken Chardonnay with Mushrooms « Newly Wife [...]
So excited you like it!!! Can you believe that recipe was one of my ‘exams’ for culinary school? I don’t make biscuits often, but have a hunch my family would be all over Bacon Onion Cheddar;).