Italian Sauteed Chicken With Italian Mushroom Rice
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A mediterranean take on italian sauteed chicken with italian mushroom rice, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 6 chicken breast halves, skinned and boned
- 1/2 c. flour
- 1/8 tsp. white pepper
- 1 1/2 sticks butter
- 1 Tbsp. olive oil
- 1 garlic clove, minced
- 1/2 tsp. crushed rosemary
- 1/2 tsp. sweet basil
- 1/2 c. white wine
- Italian Mushroom Rice
Method
Cut each chicken breast into 3 long strips.
Dredge strips with mixture of flour and white pepper.
In a heavy skillet, melt 1 stick butter and add olive oil, garlic, rosemary and basil.
Saute chicken in this mixture and lightly brown.
Add wine and cook on low heat until 1/2 of wine has been reduced.
This may be done 3 or 4 hours before serving.
When ready to serve, reheat on low heat; remove the chicken and add 1/2 stick butter to remaining gravy. When hot, place chicken pieces on bed of hot Italian Mushroom Rice and spoon on gravy.
Serve immediately.
Serves 4.
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