Chicken & WineSubmitted by: JULESCP
1 3/4 pounds boneless, skinless chicken breasts, cubed
1/4 cup flour
1 tbsp. seasoned salt
1/2 tbsp pepper
1/2 tsp paprika
1/4 tsp nutmeg
1/4 cup butter
1 cup sliced onions
2-8 oz cans button mushrooms (sliced or whole)
1/2 tsp rosemary
1/4 tsp thyme
1/4 tsp garlic powder
1 tsp parsley flakes
1 cup burgundy wine
Mix flour, seasoned salt, pepper, paprika, and nutmeg in gallon-sized plastic bag. Dump in chicken, close bag, leaving some air in, and shake until chicken is well coated.
Crush rosemary, thyme, garlic powder and parsley with mortar and pestle. Set aside.
Place chicken in skillet when butter is melted and cook until almost done.
Put onion and mushrooms in skillet with chicken, dump in rosemary and other herbs, pour wine over all. Blend well, cover, and simmer for an hour at about 200-225 degrees.
Serve over steamed rice (not included in nutritional information).
Number of Servings: 6
Recipe submitted by SparkPeople user JULESCP.