KosherEye.com
Printed with permission from Kosher Taste (distributed by Feldheim) by Amy Stopnicki.
The sauce for this chicken can be made and stored for later use. It can be kept in the refrigerator for up to a week, or frozen for up to three months. The chicken can be grilled, if you prefer.
Ingredients
Chicken
8 chicken breasts, sliced in half horizontally
2 tablespoons canola oil
salt and pepper to season chicken
Sauce
2 tablespoons canola oil
1 onion, sliced
16 oz. mushrooms, cleaned and checked, sliced
¼ cup soy sauce
¼ cup white wine
2 tablespoons flour
1-cup cold water
salt and pepper to taste
Directions
Preheat oven to 350°F.
Coat chicken with oil, salt and pepper.
Bake for 10 minutes on each side, or until chicken is cooked through.
To prepare mushroom sauce, heat oil over medium-high heat in a large skillet.
Sauté onions until translucent.
Add mushrooms and sauté for another 5 minutes.
Add soy sauce and wine, and let reduce for an additional 5 minutes.
Mix in flour and cold water, adding slowly to mushroom mixture in stages.
Mix continuously until sauce thickens. Pour over chicken.
Notes
Plate
Serve this for a weekday or Friday night dinner. Always add sauce directly before serving. It can also be served over your favorite steak or salmon.
Meat-serves 6-8
Recipe: Kosher, meat, poultry