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Peppered Chicken With Lemon-mushroom-wine Sauce

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“This is a recipe I have created for the RSC Contest for Winter 2005. I have made it a couple of times, modifying it some the second time. It is good served with pasta and vegetables. I hope you enjoy it. I think it will be low in calories also.”
READY IN:
37mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the shallots and mushroom in 1 T of butter in a nonstick skillet over medium heat for about 4 minutes.
  2. Add 1 cup of wine and 3/4 C of chicken broth and cook for 5 minutes, stirring frequently.
  3. Remove the mushroom from the sauce to a small bowl.
  4. Increase heat to high, cooking the wine mixture until it reduces to about 1/2 C (about 5-6 minutes), then pour over the mushrooms.
  5. Decrease heat to medium high, sprinkle pepper generously over the chicken pieces and cook in 1 T of butter, in the same skillet, covered, for about 5-6 minutes per side, or until the chicken is done.
  6. Place on a platter and keep warm.
  7. Add 1/2 C of wine and the rest of the broth to the skillet and deglaze, boiling for about 1 minute.
  8. Combine the cornstarch and lemon juice and add to the pan along with the basil leaves, and the retained mushroom sauce and bring to a boil for another minute, stirring constantly.
  9. Serve the chicken pieces with the sauce spooned over them.
  10. This tastes great served with pasta and vegetables.

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