CHICKEN BREAST WITH WHITE WINE AND MUSHROOMS ENJOY DAN:

          CHICKEN BREASTS WITH WHITE WINE AND MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breasts, boneless, skinless

1/2-cup chicken stock

1/2-cup white wine

2 teaspoons olive oil

8 baby portabella mushrooms, quartered

Juice from 2 Meyer’s lemons

4 garlic cloves

2 tablespoon flour

2 teaspoons smoked paprika

2 teaspoons fresh rosemary

2 tablespoons parmesan cheese

1/2-teaspoon EACH sea salt and freshly ground black pepper

DIRECTIONS:          (PRE-HEAT OVEN TO 350)

1.   In a bowl, combine, flour, paprika, salt and pepper.

2.   Moisten chicken and dredge in the flour mixture.

3.   In a cast-iron skillet add oil over medium-heat and when sizzling.

4.   Add mushrooms, lemon juice, garlic, and sauté for 4 minutes.

5.   Add chicken and cook for a few minutes on each side, until browned.

6.   Add the broth and wine and bring to a boil.

7.   Remove from heat.

8.   Cover and place in pre-heated oven and bake 30-40 minutes.

9.   Remove cover the last 10 minutes of cooking

10.                Remove from oven and place on plates.

11.                Top with fresh rosemary and parmesan cheese.

12.                Serve with jasmine rice or roasted Yukon potatoes.

ENJOY DAN:         BON-APPETITE!!