Chicken with Mushrooms and White Wine

Yummy!  I got this recipe from my packets from Viking Cooking School.  Every time I cook from one of these recipes it always turns out delicious!  Seriously, if you are looking to take a class, Viking is the place to go.  I have also taken classes at Orson Gygi, and Viking wins hands down!!
The Viking recipes use wine in a lot of their recipes.  For those of you that don't drink, don't worry, the alcohol cooks out and just leaves the wonderful flavors.  Also, if you are worried about not being able to use all of the wine, if you just re-cork it, it maintains well enough to cook with until it is gone.  That is what I do, and it always works.  In fact, even though this recipe calls for Sauvignon Blanc or Chardonnay (both white wines) I used a Reisling which is much sweeter than the others, and it still turned out wonderful.  So to wrap up the wine lesson, if you want to cook with it, just buy a cheap bottle of red and a cheap bottle of white to have on hand, works every time!

Chicken with Mushrooms and White Wine

8 boneless chicken breast halves, skin on (nope, I used boneless and skinless)

1/2 cup all purpose flour

3 Tbs vegetable oil

3 pound mushrooms or wild mushrooms, stemmed and sliced 

  *Note, instead of using white button mushrooms, I always try to use Crimini or Baby Bellas,         much more flavor

6 large shallots, minces

3 Tbs. Fresh Thyme, chopped

3 Tbs. Fresh Tarragon, chopped

Sea Salt and freshly ground pepper

3 cups chicken or vegetable stock

2 cups Sauvignon Blanc or Chardonnay

Salt and pepper both sides of chicken and lightly dust flour on both sides.  Heat a skillet over medium-high heat; add oil.  Saute chicken until brown, about 4 to 5 minutes on each side.  Transfer chicken to a plate and tent with foil. 

Add the mushrooms, shallots and herbs to the skillet.  Saute mushrooms until soft and golden brown and all of the liquid has turned to a glaze, about 15-20 minutes.  

Add the wine and stock to the skillet, cook to reduce by half.  Return chicken to the pan, simmer until chicken is heated through and the liquid has thickened.  Season to taste with salt and freshly ground pepper.

This obviously makes a lot of food, I was only making it for 2, so I cut down a lot of the ingredients.  I used a ton of mushrooms because they would have gone bad otherwise, but that is okay because they were also delicious mixed with the mashed potatoes.  Enjoy!!