Chicken and Mushroom Piccata #SundaySupper

I love wine, I love to drink it and I love to cook with it. So when #SundaySupper’s theme for this week was announced to be all about wine I got excited. Sadly living in the UK meant that I didn’t qualify to receive the free shipments of wine to sample but never mind I am blessed to live somewhere with such incredible access to some of the best wines around the world. But for those readers in the US check out the code for free shipping when you join The Wine Club by Schlossadler Wines use code FFSS1. Next Shipment is October 2012 ~ Halloween Day  Ghostly Whites, Haunted Red for all friendly spirits everywhere. If you love wine being apart of a wine club is a fantastic and fun way to be introduced to new wines and help further develop your palate.

For my recipe cooking with wine recipe I wanted something that was simple and created less mess. We had just gotten back from vacation and we were tired, yet ready for some home cooked food. Piccata is a very simple process that I love to use, piccata just refers to the method of cooking the meat and using the pan drippings for a sauce. I use this method for many different recipes and I tend to do it different each time. Traditionally it is prepared with butterflied chicken breasts but I had thighs on hand so I chose to use them instead.

Chicken and Mushroom Piccata

62g (1/2 c.) plain flour
1 tsp salt
4 skinless, boneless chicken thighs
2 Tbsp olive oil
2 Tbsp butter
250g (1/2 lb) fresh mushrooms, sliced
1 medium onion, chopped
3 cloves of garlic, minced
250mL (1 c.) chicken broth
125mL (1/2 c.) white wine

Combine the flour and the salt onto a plate. Coat chicken in the flour.

Heat up a heavy bottomed skillet with the oil and then add the butter. Once the butter is hot but not burning, add the chicken and brown on each side, 3 minutes on each side. Take out of the pan and set aside.

Add the onions, mushrooms and garlic to the pan drippings and saute over high heat until the onions and mushrooms are soft, about 5-6 minutes.

Pour the wine into the pan and cook until the wine has mostly been absorbed.

Add the chicken back to the pan.

Pour the chicken broth into the pan and simmer for 10 minutes. I served this with rice but it would also go well with steamed veggies.

This Sunday Supper, we are honoured to be sharing a selection of fruity and dry wines from The Wine Club by Schlossadler Wines.  Schlossadler Wines has been importing fine wines from family owned vineyards and bringing it right to your doorstep since 1979. Schlossadler International Wines imports from small family vineyards.

The talented group of Sunday Supper Bloggers have developed fabulous recipes and we can’t wait to share these wines with you:

  1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen
  2. 2010  Ernst Holler, Blaufrankisch, Burgenland
  3. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough
We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.
But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:
Wine Pairings by  ENOFYLZ
Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.   Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

We have a special discount for all participants:  Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.

Next Shipment is October 2012 ~ Halloween Day  Ghostly Whites, Haunted Red for all friendly spirits everywhere.
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15 thoughts on “Chicken and Mushroom Piccata #SundaySupper

  1. Mushrooms are one of my favorite veggies and am always looking for ways to make them ! This sounds lovely and adding some white wine to it sounds delish !! Can’t wait to try this dish 🙂

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