Chicken Breasts Italienne

Course : Chicken
Serves: 12
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6 medium boneless skinless chicken breast halves -- {about 3 lb.}
3 tablespoons lemon juice
2 3/4 teaspoons salt
1/4 teaspoon ground white pepper
12 tablespoons butter or margarine
5 cups mushrooms sliced
1/2 cup chopped onion
1/2 cup flour
3 tablespoons olive oil
1 cup water
1/2 cup dry white wine
1 tablespoon original worcestershire sauce
2 tablespoons chopped parsley
3 cups hot cooked rice or noodles {optional}

Preparation / Directions:

1. Sprinkle chicken breasts with lemon juice, salt and white pepper; set aside. 2. Melt 6 tablespoons of butter in a large skillet; add mushrooms and onion and sauteā€š 5 minutes. 3. Remove mushrooms and onion from skillet; set aside. 4. Dredge chicken breasts with flour. 5. Add remaining butter with oil to original skillet; heat until hot. 6. Add chicken, a few pieces at a time; brown well on both sides, about 10 to 15 minutes. 7. Remove chicken; pour off any fat remaining in skillet. 8. Add 3/4 cup water, wine and Worcestershire sauce; heat, stirring to loosen browned particles in bottom of pan. 9. Return chicken and mushroom mixture to skillet; reduce heat and simmer, covered, until chicken is tender, about 10 to 12 minutes. 10. Remove chicken and mushrooms to a serving platter. 11. Stir remaining water and parsley into liquid in skillet; bring to a boil. 12. Pour liquid over chicken and mushrooms. 13. Serve with rice or noodles if desired.


Nutritional Information:

226 Calories (kcal); 16g Total Fat; (64% calories from fat); 14g Protein; 5g Carbohydrate; 65mg Cholesterol; 646mg Sodium

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