Chicken with Red Wine and Mushroom Sauce
This is going to be dinner tonight! Laloosh's recipes are always tasty, and I have all these ingredients in the house.
1.5 pounds 1/2 lbs skinless, boneless chicken breasts, cut into 4 fillets
1 tbsp olive oil
1 lb crimini mushrooms, sliced
1 medium shallot, minced
3 garlic cloves, minced
1 tsp paprika
1 tsp dried thyme
1 tbsp light butter
1 cup red wine
1/3 cup whole wheat flour
Salt and pepper to taste
Heat oil in a large nonstick skillet on medium high heat.
Season chicken fillets on both sides with salt, pepper, paprika and thyme. Place flour (reserving 2 tbsp) in a shallow bowl, and dredge chicken fillets until evenly coated.
Sauté chicken for about 4 minutes on each side, or until chicken is cooked through and no longer pink inside. Remove chicken and set aside.
Add butter to pan, leaving heat at medium high. Once butter has melted, add in garlic and shallots, and sauté until fragrant and until shallots begin to turn translucent, about 2 minutes.
Add in sliced mushrooms, and cook, while gently stirring around for another 2 minutes. Stir in the red wine, and let simmer, stirring occasionally, until wine has reduced by half. Add in the reserved tablespoons of flour, and turn heat to medium. Simmer, while stirring frequently until sauce has thickened to a stew like consistency.
Plate each fillet of chicken and top with 1/4 of the mushrooms and sauce.
Recipe and photo via www.laaloosh.com