Recipe: Chicken chardonnay by David Theiss

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Preparing my menu list for the weeks ahead I notice I eat a lot of chicken.

Chicken is on most people’s shopping list. It’s a very versatile and economical protein that you’re able to fry, bake, BBQ, boil, stew, braise, pressure cook.

For a while now I’ve been collecting chicken idioms as I find them humorous. Funny references to chickens and their behavior. Like, I am so glad this article is in print because surely you couldn’t read my chicken scratch. I’m no spring chicken, but I feel I have a few ideas to pass on to my readers. I wake up with the chickens and have these thoughts and try and write them down. It’s a chicken and egg situation not sure which comes first the recipe or the idea then I tap away at my computer hoping not to get any egg on my face writing you this article and recipe, trusting it doesn’t sound like some cock and bull story.

I’m no chicken when it comes to preparing a new recipe, but in order to make omelets you have to break a few eggs.

Here's the pecking order:

4 chicken breast halves, boneless skinless

3 eggs

3 tablespoons olive oil

2 cups chardonnay wine

1/2 cup chicken stock

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoon granulated garlic

1/2 teaspoon chopped thyme

1/2 cup heavy cream

2 cups sliced mushrooms

1 1/2 cups parmesan cheese, shredded

1 cup gruyere cheese shredded

1 1/2 cups Italian breadcrumbs


Place the parmesan cheese, breadcrumbs, and egg in separate bowls. In this case you do want to put all your eggs in one basket (bowl) and shake your tail feathers whisking the eggs.

Heat the oil in a large pan, medium heat, dip the chicken into the parmesan cheese then the egg and then the breadcrumbs mix. Put the chicken in the hot skillet.

Sprinkle seasonings over chicken both sides brown the chicken on both sides about 2 to 3 minutes per side remove the chicken and transfer to a lightly greased baking dish.

Pour the wine and the chicken stock into the pan and use a wooden spoon to scrape the bottom, add the mushrooms and cook until tender, about 5 minutes. The last minute introduce the heavy cream and stir to creamy consistency.

Top the chicken with the gruyere and rest of parmesan cheese from bowl, then spoon the mushrooms and sauce over the chicken, cover the dish with foil.

Bake about 30 to 35 minutes at 375 degrees. But don’t count your chickens before they hatch, keep an eye on your meal in the oven or you might be madder than a wet hen if it gets over 165 degrees. You will be rewarded with a delicious and moist chicken dinner.

Vegetables in this recipe are scarce as a hen’s tooth but feel free to improvise. So, whether you are paid just chicken feed, or just trying to scratch out a living. Chicken is a great addition to any hen party. Here’s walking on eggshells hoping you’ll enjoy.

David Theiss is the owner of Butler Gourmet Meats serving Carson City for 50 years.  


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