Wine Is Not Only for Drinking….

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Chicken Moscato
Back in the day I used to be a big Moscato drinker.  It was the only wine I would drink because I loved the sweetness.  I grew up and grew an appreciation for wine. I no long like the sweet wines and prefer a nice glass of Chardonnay. I love myself some J.Lohr.  However, even though I don’t drink the sweeter wines anyone, you would be surprised how amazing it adds flavor to a dish.  I discovered this recipe on Orgasmicchef.com several years ago and today it is still one of the recipes on my regular rotation!  I hope you enjoy this amazing flavored chicken dish as much as me!
INGREDIENTS:


728x901-pound boneless skinless chicken pieces, cut into bite sized pieces (thighs would be best)

  • 1 tablespoon cornflour (cornstarch)
  • ¼ cup all purpose flour
  • 3 tablespoons olive oil, divided (can use cooking oil)
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 cups mushrooms, sliced
  • ¾ cup moscato wine
  • ½ cup cream
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • salt and pepper to taste
  • Rice or pasta to serve
DIRECTIONS:
  1. Mix the salt, pepper, cornflour and flour together.
  2. Place the chicken into a large bowl and sprinkle the flour mix over it.
  3. With your fingers, shake the chicken in the flour to coat.
  4. Heat a large skillet to medium and add oil.
  5. Add the chicken in batches and cook until lightly browned. (Don’t overcook chicken)
  6. When all the chicken is cooked, transfer it to a clean bowl and set aside.
  7. Using the same skillet, add the remaining oil and the onion and garlic and sauté for 3 minutes.
  8. Add the mushrooms and sauté for about 3-4 minutes until they just begin to brown.
  9. Now add the wine and stir to combine.
  10. Reduce the heat to medium and let the wine cook and then add the cream.
  11. Cook for about 6-8 minutes until the sauce begins to thicken.
  12. Taste and season with salt and pepper.
  13. Add the chopped parsley, basil and cooked chicken into the mushroom mixture and stir.
  14. Reduce the heat to low until ready to serve.
  15. Serve the chicken over rice or pasta or like me to make it less carbs, I did mine with a side of Brussel Sprouts!

Recipe is courtesy of Orgasmicchef.com

Check out these other variations of main course with chicken:

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