Chicken with White Wine Sauce

Given my recent success making onion soup, I looked up other recipes using wine of some sort. Between reading and my own ideas, I came up with this:

Now, I made some mistakes with the preparation. Take note: make sure you have all the equipment you'll need! I could have sworn I had a mallet to flatten meats with, but I couldn't find it. So I wound up with rather thick chicken breasts. I wasn't going to pound them flat, I'm not making milanesas after all, but I did want to thin them so they'd cook better. Oh well.

First you prepare and cook the chicken:


Four thin boneless, skinless chicken breasts, not pounded flat.
1/4 Cup flour (I used whole wheat flour)
2 Tbsp. paprika
2 Tbsp. garlic powder
1 Tbsp. ground black pepper
1 Tbsp. oregano, crushed
1 Tbsp. thyme, crushed

1 Tbsp. olive oil

2 thick onion slices, separated into rings

In a large bowl, mix the flour and spices well. Dredge the chicken in the mix so it's evenly covered on both sides, shake off any excess. In a deep sauce pan heat the olive oil on a medium flame and cook the chicken along with the onions. Times vary, but cook each side of the chicken until it's golden brown. You don't want to overcook it, as it will dry out. You also don't want to leave the center raw or half-cooked. Therefore use reasonably thin pieces (as noted I didn't do).

When it's done, set the chicken aside and leave the onions in the pan.

Next:

2 Cups mushroom, sliced
2 Cups half-cooked (boiled) potatoes, thinly sliced but not potato chip thin.
1 Tbsp. olive oil
1 Teaspoon butter or margarine
1 Cup chicken broth
3/4 Cup white wine (I used a Riesling from Baja California)

In the same pan, still with the onions, add olive oil and margarine (or butter), and cook the mushrooms and potatoes. Again, times vary. You want the mushrooms to release their juices and turn brown around the edges only. When they're done, add the wine.

Keep cooking until the wine is reduced by about half. Add the chicken broth, and keep cooking for a few minutes, letting the sauce thicken. The sauce may not thicken enough by itself, though this can differ according to taste. If you want a thicker sauce, take a tablespoon of the left over flour and spices mix, and dissolve it in 1/4 cup of hot water. Make sure to use hot water, as wheat flour tends not to dissolve in cold water. Add the mix to the sauce and stir.

Add the chicken you'd set aside. If you like, add also another teaspoon of margarine or butter. Let the whole thing cook for another three to five minutes and you're done.

This dish would go very well with mashed potatoes or white rice.