Four-Step Chicken with Mushrooms

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We just finished a season of The Next Food Network Star, and the winner is . . . Melissa d'Arabian. She may be a little uptight, but she has great ideas. Her four step chicken is simple and straightforward. I don't really like chicken. You will notice none of my posts are about chicken. But I watched this video of Melissa, and I got excited to cook chicken. 1. Dredge chicken (or pork or fish) in flour and saute in oil until cooked through. Set aside 2. Add any "aromatic": onions, garlic or shallots and any fresh herbs you like 3. Add liquid: dry white wine, chicken broth, or lemon juice 4. Finish sauce with butter and serve Here's my own combination with mushrooms. I was dreaming of serving over mashed potatoes, but I'm on a stupid low carb diet. If you are a stupid dieter like me, this tomato salad or arugula salad go great on the side. Four Step Chicken with Mushrooms Adapted from Melissa d'Arabian 4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through) 1 cup flour Salt and freshly ground pepper 1 shallot finely chopped 4 cloves garlic finely chopped 1 portabella mushroom, sliced 1/2 pound cremini mushrooms, sliced 1/2 cup dry white wine 1/2 cup chicken broth Season chicken with salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.

In same saute pan, over low heat, add shallots and garlic and cook until aromatic. Add mushrooms and stir.

In a measuring cup, measure out wine, if using, and chicken broth. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.

Spoon the sauce over the chicken and serve.