Garlic chicken with mushrooms. Because time was not on our side, this dinner was assembled rather quickly. I must admit less than 20 minutes.
The garlic, mushrooms marry well with the white wine and chicken stock consequently adding an extra dimension to the chicken. While all the flavors are brought out, the chicken is absolutely tender and juicy. Love the dried chili red chile flakes. Just the right amount of heat. You may want to substitute them with ginger.
A great dish for the whole family to enjoy. We had orzo pasta opposite the white rice because of time constrain. A great pasta that will always satisfy.
Tonight’s October 25, 2010 dinner:
Chicken with Garlic and Mushrooms
CHICKEN WITH GARLIC AND MUSHROOMS
½ cup flour
¾ teaspoon salt
Black pepper to taste
6 skinless, boneless chicken breasts (or mix of tights and breasts)
¼ cup olive oil
2 tablespoons butter
8 large garlic cloves, thinly sliced
½ pound fresh mushrooms, sliced
¼ teaspoon dried red chile flakes
1 ½ cups chicken broth
½ cup white wine
1 to 2 tablespoons bread crumbs
Juice of a half lemon
3 to 4 tablespoons fresh parsley chopped
Combine flour, salt and pepper in a plastic bag. Add the chicken breasts one at the time and shake to coat well. Set aside.
In a large skillet add the olive oil and butter and cook on high for 2-3 minutes. Place the breasts in the skillet and cook on high until chicken is golden brown.
Turn chicken and add garlic, mushrooms, chile flakes, and white wine and chicken broth. Cook for 8 to 10 minutes or until the chicken is cooked through.
Add bread crumbs and lemon juice and remove from the pan. Serve with juices and parsley.