I was supposed to make spaghetti and meatballs for dinner last night. I get out the bowl and the onions, and then I realized I never took the hamburger out of the freezer.
I could have done two things – go out to eat or whip up some eggs.
I went with the third option. I made chicken in white wine sauce instead.
This was on my weekly menu for tomorrow night, but I had everything ready to go, including the chicken breasts. So I took the hamburger out of the freezer, put it in the fridge for tonight, and made dinner for the family.
That’s one of the great things about making a weekly menu. When life happens, you have what you need to shake it off and go to plan B.
As it turns out, Plan B is pretty tasty.
- 4 skinless, boneless chicken breasts
- ½ cup all-purpose flour
- ½ tsp salt
- 1/8 tsp pepper
- ¼ cup butter
- 8 ounces fresh mushrooms, sliced
- 1/3 cup white wine
- ¼ cup fresh parsley, chopped
- ¾ cup whipping cream
Pound each chicken breast to ¼-inch thick. Mix flour, salt and pepper together on waxed paper. Coat chicken with flour mixture. Shake off excess.
Melt butter in a large skillet over medium heat. Add chicken. Cook chicken over medium-high heat until golden brown, about 3 minutes per side. Remove and set aside’ cover to keep warm.
Add mushrooms and white wine to skillet. Cook, stirring, continually for about 2 minutes.
Add parsley and whipping cream to the skillet. Cook over low heat, stirring continuously, until sauce thickens, about 2 minutes. Serve sauce over chicken.
Recipe courtesy of Easy Everyday Cooking