Sunday, December 26, 2010

Chicken Parmesan w/Wild Mushroom Sauce (Round 2 Recipe)

When I am making sauce (or gravy) I just don't have the capacity to know when to stop. I always end up making way to much and we have quite a bit for leftovers. Quite often we will freeze the sauce and just pull it out when we want a quick spaghetti/baked ziti meal, but this evening I thought we would try something a bit different. You will have to pardon the photo, but Dave had dug into the pot before I had a chance to yell "stop" and take a picture.


We had some frozen chicken in the freezer and decided to pull that out. As a variation on this meal, you could actually slice a fairly thick chicken breast almost in half and stuff it with goats cheese or feta cheese before you brown it. That would have been heavenly as well. We just didn't want to much fuss so it was just straight up chicken breasts tonight.



4 good size chicken breasts
1/2 cup white wine
Wild Mushroom sauce (from my blog)
Grated parmesan cheese

Pre heat the oven to 350 degrees. In a dutch oven, add about 2 tbsp olive oil and bring to about medium high heat. Sear/brown the chicken breasts until they are golden brown on all sides. Remove from the dutch oven. Deglaze the bottom of the pot with the wine and scrape up the bottom of the pot (all those good little chicken bits). Add the wild mushroom sauce to the pot and mix in with the wine...I would say enough to cover the chicken when you put it back in. Add the chicken to the pot and cover. Put in the oven for 45 minutes. In the last 10 minutes of cooking time, pull out and uncover. Sprinkle each chicken with grated parmesan cheese and put back into the oven for the remaining 10 minutes. Pull out and serve. You can put over pasta, rice, or just by itself (which is what I did). This was so yummy and used up quite a bit of the extra sauce.

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