Ingredients Jump to Instructions ↓

  1. 6 tbsp butter

  2. 3 cups sliced mushrooms

  3. 1 tbsp fresh basil, chopped

  4. 1/2 tbsp fresh rosemary, chopped

  5. 1/4 cup lemon juice

  6. 1 tsp minced garlic

  7. 1/2 cup Pinot Grigio white wine

  8. 1 tsp salt

  9. 1/2 tsp black pepper

  10. 1/2 tbsp flour Chicken:

  11. 4 tbsp canola oil

  12. 1 pound boneless, skinless chicken breasts

  13. 1/2 cup flour

  14. 2 eggs, lightly beaten

  15. 3/4 cup Italian seasoned bread crumbs

  16. 4 cups cooked rice (your choice)

Instructions Jump to Ingredients ↑

  1. For Sauce: Melt butter in a medium sized saute pan. Add mushrooms, basil, rosemary, lemon juice, and garlic. Saute over medium heat for about 3 minutes. Add wine, salt, pepper, and flour; stir. Reduce heat to low and continue to simmer while you make the chicken, stirring occasionally. For Chicken: Heat the canola oil in a large, nonstick skillet. Dredge each chicken breast in flour, coating thoroughly; dip in beaten egg to coat, then coat in bread crumbs. Cook chicken in hot oil over medium-low heat approximately 5 minutes per side. Length of cooking time depends on the thickness of the chicken (thinner breasts are better, pound into paillards if desired). To serve, spread prepared rice on serving plate. Arrange chicken breasts on the rice, pour sauce over top.


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