Chicken in Mushroom Wine Sauce

If you are looking for fat free recipes then turn the page 

right this minute my friends because this is not going to be your answer!

I could eat this chicken up all day and any day.

It is THAT good.

Serve it over a bed of fettuccine, rice, risotto or in a big 

bowl by itself with a thick slice of bread to soak up the wonderful sauce!

Add more garlic to bring it up a notch or throw in a handful of basil to change it up.

What ever you do make sure to save any leftovers to devour 

for breakfast the next day!

Chicken in Mushroom Wine Sauce

4 - 6 Chicken Breasts no skin nor bone

2 T Butter

1and 1/2  C White Wine

2 Cups White Mushrooms cut in half

1 C Half and Half

1 Lemon juiced

2 T Olive Oil

1 T Cornstarch

3 Garlic Cloves - minced

Sea Salt and Cracked Pepper to Taste

1/2 C flour for dredging

Dredge the chicken in flour and lightly brown in olive oil. Place browned chicken in a lightly buttered  baking dish. To the dish sprinkle the lemon juice over the chicken, add garlic, 1 T butter sliced and 1 C wine. Cover the dish and bake in the oven for 1 hour at 325. Check halfway through cooking to make sure there is enough liquid. If liquid is needed, slowly add more wine. While chicken is cooking in a sauce pan add 1 T butter, remaining wine and mushrooms. Cover and simmer on low for about 10-15 minutes. I don't like to overcook my mushrooms but instead I like them to be fairly chunky and only slightly  collapsed. Add the Half and Half and bring to a simmer once again. Add cornstarch to 2 T water in a separate small bowl until incorporated and then add the cornstarch mixture to the mushrooms while they are simmering which will thicken the sauce. Add salt and pepper once the sauce is thickened to your liking and then cover and pull off heat until chicken is ready. When the chicken is ready, plate up your pasta, add a piece of chicken and then dump your sauce over everything! Serve it up with some great bread and rustic bread for sopping! Enjoy!