RED-WINE BRAISED CHICKEN WITH MUSHROOMS AND GREEN BEANS
Tender chicken is quickly sautéed until golden brown, bathed in red wine sauce then topped with mushrooms and stretchy mozzarella cheese. Served alongside crisp green beans.
Skill Level: 3/3
Prep Time: 30 min
Total Time: 35 min
2 pkgs (160g) mozzarella cheese
1 pkg (237mL) whipping cream
1 pkg (80g) mushrooms
2 garlic cloves
1 pkg (300g) skinless chicken breasts
1 pkg fresh parsley
1 pkg (100mL) dealcoholized red wine
1 pkg (12g) chicken broth concentrate
1 pkg (15g) flour
1 pkg (100g) green beans
3 pods (19g) butter
WHAT YOU'LL NEED
Large oven-safe skillet
Medium sized pot
Wash and dry all produce.
Turn on broiler.
Dice onion. Chop parsley and garlic.
Wipe dirt from mushrooms with a damp paper towel and slice.
Trim ends of beans and discard.
Prepare a bowl of ice water.
cook the green beans
Fill medium pot with 1 cup water, bring to a boil over high heat and add 1 tbsp. salt.
Add green beans and boil, uncovered, about 3 minutes until tender and bright green. Drain beans and place in bowl of ice water. (TIP: This technique is referred to as blanching and will help the beans maintain a bright green colour.)
saute the mushrooms
Place a large oven-safe skillet over medium-high heat and melt in 2 butter pods and 1 tbsp. olive oil.
Stir in onion and cook for 3 minutes or until translucent. Add mushrooms and cook until soft. Add garlic then season with salt and pepper and 1/2 the parsley.
Cook for another 2 minutes then remove mixture to bowl and wipe skillet clean with a wet paper towel.
brown the chicken
Slice each chicken breast in half lengthwise. In small bowl, mix together flour, salt and pepper.
Coat each piece of chicken in the flour mixture; shake off excess flour and place on a plate. Place the heavy (oven safe) skillet back over medium-high heat and add remaining butter and 1 tbsp. olive oil. When butter is finished foaming, add chicken breasts and sauté for 3–4 minutes per side or until golden brown and cooked thoroughly. Remove chicken from skillet and add to the same plate as mushrooms. (Cook to an internal temperature of 175°F/74°C.)
make the sauce
To the same skillet, add dealcoholized red wine and boil until it thickens, about 1–3 minutes of vigorous boiling, scraping the bottom of the skillet to deglaze. Add 1 1/2 cups water and chicken broth concentrate and boil for about 10 minutes until 1/2 cup liquid remains or about 1/4 of its original volume. Reduce heat to medium, add whipping cream and simmer for 5 minutes until sauce thickens. Season sauce with salt and pepper to taste.
Finish and Serve
Return chicken to the skillet, turning it to coat in the sauce. Top with mushrooms, and sprinkle mozzarella over the top. Add green beans to the pan and place into the preheated oven.
Broil for 3–4 minutes or until cheese is melted. Remove from oven, garnish with remaining parsley. Place 2 chicken breasts and 1/2 the beans on each plate; drizzle with any remaining sauce. Enjoy!