Chicken & Wine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 3/4 pounds boneless, skinless chicken breasts, cubed1/4 cup flour1 tbsp. seasoned salt1/2 tbsp pepper1/2 tsp paprika1/4 tsp nutmeg1/4 cup butter1 cup sliced onions2-8 oz cans button mushrooms (sliced or whole)1/2 tsp rosemary1/4 tsp thyme1/4 tsp garlic powder1 tsp parsley flakes1 cup burgundy wine
In electric skillet, melt butter.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 275.5
- Total Fat: 9.6 g
- Cholesterol: 97.0 mg
- Sodium: 259.4 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.7 g
- Protein: 32.7 g
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