 Yelcho Maggi Chicken
 Serves 4
1 tablespoon olive oil
4 oz. sliced mushrooms.
4 boneless and skinless chicken breast
(halved and pounded flat to 1/2 inch thickness)
1/2 cup flour for dredging (seasoned to taste with salt and pepper)
1 tablespoon Maggi Sauce
(located in the steak sauce section in your favorite Kroger store).
1/2 cup Yelcho Chardonnay (plus a glass for the chef).
1 tablespoon whole butter.
Dredge the chicken in the seasoned flour and shake off excess. Set aside.
Heat a large non-stick skillet over medium-high heat for one minute. Add the oil and swirl the pan to coat. Add the mushrooms and sauté for one minute. Move the mushrooms to the side of the pan and add the chicken. Bronze the chicken for one minute per side. Cover the pan, and turn the heat to medium. Cook covered for 3-5 minutes, turning every minute until center of chicken is just done. Add the Maggi sauce, wine, and butter to pan. Re-cover pan and remove from heat. Let the pan sit covered for 3 minutes. Serve immediately with mushrooms and sauce on top.
|
