PAN SEARED CHICKEN with WINE HERB PAN SAUCE

This is a recipe I’ve made repeatedly over the years with whatever I had on hand. Then a few months ago I ran across one of those antique recipe boxes with a bunch of OLD handwritten recipes in them and was surprised to find a recipe ALMOST identical to mine so I had to try it! And you know what I think I like it almost better. 😀 I ended up mixing a bit of mine with a bit of theirs and now have the PERFECT recipe.

PAN SEARED CHICKEN with WINE HERB PAN SAUCE
6-8 boneless, skinless chicken breasts
1/3 cup WONDRA flour
1/2 cup + 2 tablespoons dry white wine
2 tablespoons avocado oil
1/2 pound THINLY sliced mushrooms
1-2 cups sour cream
FRESH ground sea salt and black pepper
1/4 teaspoon Frank’s Original Hot Sauce
Prepared egg noodles
Minced green onions, for garnish

  • Pound chicken breasts to even sizes.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • LIGHTLY dredge chicken in flour.
  • Heat avocado oil in large cast iron skillet over medium heat.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
  • Add 1/2 cup of the wine, reduce heat to low, cover and simmer 20 minutes.
  • Remove chicken to plate and keep warm.
  • Add mushrooms to pan along with remaining wine and simmer 5 minutes.
  • Blend in sour cream and hot sauce, stirring constantly.
  • Adjust seasoning and serve over prepared noodles.
  • Garnish with green onions for color.

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