Sauteed chicken with mushroom wine sauce
- 1 lb. chicken breasts, thawed
- Olive oil
- 1 package sliced mushrooms (fresh)
- 1 tsp. fresh thyme leaves
- 1 cup white wine
- 3 tbsp. balsalmic vinegar
- 3 tbsp. heavy cream (not milk)
In a skillet, saute chicken breasts in olive oil until golden and cooked through; remove. In the same skillet, saute the mushrooms and cook until soft, about 5 minutes. Add the thyme, white wine and balsalmic vinegar. When wine has reduced, add heavy cream and stir until warmed through.
Drizzle sauce over chicken and enjoy. Serving suggestion: serve over brown rice.
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JC’s Stuffed Shrooms
| Mushrooms, cleaned and stems removed (3 packages or 4 doz) | |
| 6 oz cream cheese | |
| 1/2 c bread crumbs | |
| 6 cloves garlic, minced and sauteed | |
| 3 Tbsp olive oil (for garlic) | |
| ½ c Italian cheese blend (usually parmesan, asiago, fontina, etc) | |
| 3 tbsp Italian seasoning mix (or 1 tbsp each basil, oregano and thyme) | |
| (You can also add lump crab meat or fresh herbs)
Stuff mushrooms. Bake at 350 degrees for 20-25 minutes, or until filling is bubbly and mushrooms are cooked |
