We should all know by now that I love to cook! I love trying new things, and I'm always wanting people around to try my creations! Just this past Thursday night, after getting my new Rachael Ray magazine, I decided to cook her chicken and wine recipe. She says that it's her take on Coq au Vin. I thought yummy!!! Anything with wine in it is going to be good. So, here is that recipe that Metzi and her kids, along with my 2 ate that night for dinner. I served this up with some garlic bread and yum!!!!
1 tbsp flour
salt and pepper
1 pound skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin
1 tbsp olive oil
1 1/2 tbsp butter
10 oz mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup chicken broth
2 tsp fresh thyme leaves
1. In a shallow bowl, combine the flour and 1/4 tsp each salt and pepper. Coat the chicken, shaking off any excess.
2. In a large, heavy skillet, heat the olive oil over med-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate. Add 1/2 tbsp butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 tbsp butter. Add the wine and chicken broth and simmer until reduced by one-third, about 5 minutes.
3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.
I don't have anything to pound out my chicken so after I cut it into the cutlets, I used a frying pan (yes, I pounded, on my kitchen counter, with my frying pan, to thin out the chicken). It didn't say what kind of wine except for red wine, so, I have always been taught that if you don't like it when you drink it, don't use it to cook. You should only use wine that you are willing to drink to cook, so get a nice red, I prefer a Merlot wine, usually a Columbia of some sort. I was cooking for 2 adults, 1 bottomless pit teenager, and 3 kids, plus I needed enough left over for Chris the next night, so I just added a few more of everything. The flour, salt and pepper combo, I had to use 2 tbsp flour. I used a few more then 10 oz of mushrooms also, only because mushrooms are awesome!
All in all this was a great meal. Just keep in mind, you need to have a taste for wine, so if you can't stand the stuff, then this may not be for you, but if you can stand wine, even just a bit, then you are probably going to like this dish. Great with the garlic bread, and would even be good with a green salad!