Chicken and Mushrooms in White Wine Sauce

(Ciulama de Ciuperci)

Servings:  3 to 4

This is derived from a Romanian dish, ciulama de ciuperci, or chicken in mushroom sauce.  It can be served over rice, pasta, or polenta… or even alone with a crusty bread.  I served mine over wild rice and it was super good!   Served with a side of Parmesan peas and tossed green salad, it made a perfectly easy and quick week night supper.  Oh yes, hubby declared that it is "company friendly" so it's a keeper!

INGREDIENTS:

2 large boneless, skinless chicken breasts

1 package (about 12-ounces) cremini mushrooms, sliced

3 Tablespoons unsalted butter

¼ cup white wine

1 medium onion, chopped

3 cloves garlic, minced

1 ½ cups half and half

1 Tablespoon flour

Salt and pepper to taste

4 pieces cooked bacon, crumbled (optional)

Parsley for garnish

DIRECTIONS:

·       Cut the chicken breasts into large pieces

·       Add butter to large skillet and melt over medium heat

·       Season chicken breasts with salt and pepper on both sides.

·       Place chicken in skillet and cook for about 5 minutes on each side, until no longer pink.

·       Add onion and garlic to skillet and continue to cook for a few minutes until onion is translucent.

·       Add mushrooms and stir to combine.  Continue to cook for about 5 minutes more. Sprinkle flour over mixture and stir to combine.

·       Add wine and cook a few more minutes.  Then add half and half.

·       Stir and cook for 3 to 4 minutes, stirring occasionally, until sauce reduces and thickens a bit.

·       Garnish with parsley and serve over rice, polenta, or pasta.