Smothered White Wine Chicken and Garlic Roasted Potatoes
By themrswiththedishes on June 16, 2014
"To catch a husband is an art; to hold him is a job." - Simone de Beauvoir
Is there anything better than a glass of chilled white wine? The answer is not much. The only thing better than drinking wine is cooking with wine while drinking it. Deglazing a pan with wine gives the house a delicious smell and imparts an even better flavor into the food.
As usual, the Man had a long work week. I believe that part of being a good housewife means having a mouthwatering hot supper on the table each night when he returns tired from the office. This is one of the ways I show him I appreciate all he does for us. Lucky for me, I love to cook and value my time in the kitchen as a creative outlet and the building of an essential life skill. On this particular night, I decided to make Smothered White Wine Chicken and Garlic Roasted Potatoes.
For this recipe, you'll need:
2 boneless skinless chicken breasts
3 tablespoons butter
2 tablespoons extra virgin olive oil
3/4 cup sauvignon blanc
1 1/2 cups chicken broth
1 sprig fresh basil
1 tablespoon lemon juice
1 pint mushrooms, sliced
1/2 onion, chopped
3 tablespoons flour
1/3 cup water
1 teaspoon salt
1/2 teaspoon oregano
1 teaspoon freshly ground pepper
3/4 cup Italian breadcrumbs
2 large potatoes
2 garlic cloves, minced
1/4 cup extra virgin olive oil
1 tablespoon sea salt
Begin by preheating the oven to 450 dergrees. Chop potatoes. It is best to keep each slice smiliar in size to all the others. This will help potatoes cook evenly. Toss potatoes with garlic, olive oil, and sea salt.
Place in the oven for 30 minutes, stirring occasionally.
Slice chicken breasts thinly.
Sprinkle with salt and pepper.
Dredge in breadcrumbs.
Place 2 tablespoons of butter and olive oil in a large pan. Heat on medium.
Add 4-5 pieces of chicken. Do not overcrowd chicken. Cook 2-3 minutes and flip.
Cook another 2-3 minutes and remove from pan. Set aside.
Repeat these steps until all chicken is cooked.
Keep the same pan on medium-high heat. Add the wine and one tablespoon of butter to deglaze the pan. This technique uses the wine to remove browned pits from the surface of the pan and begin the process of making a sauce. Deglazing allows the alcohol to evaporate while imparting flavors from the wine into the sauce.
Once most of the liquid has evaporated, add the mushrooms and onions.
Cook 8-10 minutes on medium heat.
When vegetables have softened, remove from the pan and set aside. Add chicken broth, oregano, and basil sprig to the same pan.
Bring to a simmer. In a small bowl, mix flour and water. Add to broth and stir until combined. Add mushroom mixture to the broth. Stir and let cook 5-7 minutes.
Sauce will thicken as it cooks. Stir sauce every few minutes.
Remove potatoes from the oven. Potatoes should be slightly browned.
Plate potatoes and chicken and cover with sauce.
When the Man walked in the door after work, he remarked how welcoming the house smelled. When supper was served, he ate with relish. Mission accomplished!
This makes a girl quite happy. The Man says this dish is second only to chicken cutlets, which in Man-speak is huge praise. I was thrilled to provide a winning dinner and pleased to have time with the Man that evening. Following our supper, we sat on the couch together and watched the NBA Finals. A full belly, a smiling Man, and two puppies - what a great way to end an evening!