Another ‘go to’ recipe from Mom, the entertainingly named Idiot’s Chicken (otherwise known as chicken and mushrooms in white wine and cream sauce). Best part? Features two of my favorite ingredients – chicken and mushrooms.
- 2-3 lbs boneless chicken
- 8 mushrooms, quartered – mixed types or a favorite. I tend to use mixed for interest.
- 2/3 cup of heavy cream
- 1/2 cup white wine
- 1 onion, sliced thin
- pinch of tarragon
- oil, butter – amount depends on size of skillet and amount of chicken.
- salt, pepper to taste
Saute chicken breasts in equal parts ot butter and oil until brown. Add seasonings and sliced onion. Cover pan – no water please. Cook at low heat 20 minutes.
Turn and baste chicken occasionally. Add mushrooms last five minutes. When chicken is tender, add white wine and boil down rapidly until almost syrupy. Add cream and boil down so that just enough is left to cover the chicken.