This is a great chicken dish that’s good enough for company!
The chicken is smothered in mushrooms, garlic and onions with a splash of burgundy. We were pleasantly surprised how juicy delicious it turned out, thanks to this recipe from the American Heart Association Cookbook.
The National Chicken Council states Americans eat around 80 pounds of chicken per year. That’s a lot of chicken, and there must be a ton of recipes for it, so shake things up a bit and try this good one!
Burgundy Chicken with Mushrooms
4 boneless chicken breast halves
8 ounces button mushrooms, sliced
¼ cup finely chopped onions
4 garlic cloves, minced
4 tablespoons burgundy wine
½ cup chicken broth, low sodium
Spray a nonstick skillet with cooking spray over medium-high heat.
Cook the chicken for 5 minutes, turn and cook for 5 minutes long, until seared and no longer pink in the center.
Transfer to a plate.
Scrape the skillet to dislodge any browned bits.
Put mushrooms, onion, garlic, burgundy, and broth in the skillet.
Cook for 2 minutes.
Stir in the chicken and its juices.
Cook for 5 minutes, until the mushrooms just begin to brown slightly.
Place chicken on a platter.
Spoon mushroom mixture over the chicken.