Chef Nicole Straight of Time To Eat! is back with another great solution to the weeknight dinner dilemma. So many mouths to feed...so little time. Here is a great one pan recipe that the kids can help prepare (if they're done with their homework).
Enjoy this quick and easy recipe for Chicken With White Wine, Mushrooms & Pine Nuts.
Chicken With White Wine, Mushrooms & Pine Nuts
This is a great basic recipe that lends itself beautifully to many add-ins like sun-dried tomatoes, peas or preserved lemon slices. I serve this with couscous or angel hair pasta for a quick and delicious weeknight meal.
6 boneless, skinless chicken thighs
1 C. flour
2 tbs. seasoning salt
1 tsp. pepper
2 Tbs. vegetable oil
1 C. button mushrooms, quartered
1 shallot, sliced
1 tsp. Italian seasoning
1/2 C. chicken stock
1/2 C. white wine
1 Tbs. unsalted butter
¼ C. toasted pine nuts
2 Tbs. flat leaf parsley, chopped
Heat oil in a large nonstick pan over medium-high heat. Mix flour, salt and pepper in a plate and lightly dredge chicken in flour. Add chicken to pan and sauté about 4 minutes per side. Transfer to a plate. Add mushrooms, shallots and Italian seasoning. Saute mushrooms for 4-5 minutes, add butter, stock, pine nuts and mushrooms and return chicken to pan. Simmer uncovered until chicken is cooked through and liquid thickens about 6 minutes. Garnish with parsley before serving.
Optional- Add 2 Tbs. julienned sun-dried tomatoes and/or 2 Tbs. thinly sliced preserved lemons when adding stock.