Gianna’s Baked White Wine Chicken and Mushrooms
Total Time
Prep: 10 min. Cook: 60 min.
Makes
6 servings
Ingredients
3 large boneless, skinless chicken breasts sliced in halves
½ cup of flour
2 tablespoons of butter
2 tablespoons of extra virgin olive oil
1 lb of fresh white button mushrooms, sliced
3 cloves of garlic, minced
1 teaspoon of extra virgin olive oil
1 cup of white wine, divided
1 ½ cups of fresh chicken stock (I use homemade)
2 cups of shredded mozzarella cheese
Salt and pepper to taste
3 cups of hot, cooked rice
Directions
Flour chicken breasts and set aside.
In a large skillet, heat butter and olive oil on medium heat. Add chicken breasts 3 at a time and cook for 3-4 minutes on each side until no longer pink. Place all six in a large casserole dish. Deglaze the pan with ½ cup of white wine until it starts to simmer. Add chicken breasts 3 at a time and let simmer for 2 minutes on each side. Place chicken back in casserole dish pouring over any white wine that is left.
Now that the pan is empty, add the 1 teaspoon of olive oil and add the minced garlic.
As soon as it starts to sizzle add the sliced mushrooms and sauté them together for a few minutes. Add ½ cup of white wine and let them cook for 5 minutes together.
Pour chicken stock over chicken. Pour mushroom mixture over chicken evenly and then sprinkle all that mozzarella cheese over everything. Salt and pepper to taste.
Bake at 400 F for 10 minutes or until everything is bubbly and the cheese is melted.
Serve each breast with ½ cup of rice and ladle on some broth with mushroom and melted cheese over the rice.
