I am not an avid drinker of wine. I like it, but I can also pass it up. However, I have a new found appreciation for cooking with wine after the deliciousness that is beef bourguignon.
I found this lightened up coq au vin recipe in the March issue of Cooking Light and decided to give it a try. I love mushrooms, so the combination of mushrooms, chicken, and wine appealed to me. Although it didn’t photograph too well, I was pleased with the result. It was simple to prepare and tasty to consume.
CHICKEN WITH WINE
(from Cooking Light, March 2011)
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1 Tablespoon flour (I used gluten-free flour)
salt and pepper
1 pound skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin
1 Tablespoon olive oil
1 1/2 Tablespoons butter
10 ounces mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup chicken broth
2 teaspoons fresh thyme leaves
In a shallow bowl, combine the flour and 1/4 teaspoon each salt and pepper. Coat the chicken, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate.
Add 1/2 Tablespoon butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir into the pan the shallot and the remaining 1 Tablespoon butter. Add the wine and chicken broth and simmer until reduced by one-third, about 5 minutes.
Return the chicken and mushrooms to the pan. Add the thyme and cook, turning, to heat through; season with salt.