Susan's Creamed White Wine Lemon Chicken

Just hosted dinner club at our place for about a dozen friends and this was the recipie of choice! Susan has made this once before, combining a few recipes, and well...tweaking the whole thing to make it even more awesome. It was time to write it down!

Susan's Creamed White Wine Lemon Chicken

Prep Time: 30 mins | Cook Time: 30 mins | Servings: 12 | Difficulty: Easy

Ingredients:

Sauté:

2 tbsp butter
1/4 c white or sherry cooking wine
3 packages of white or baby Bella mushrooms, cut in half
2 shallots or 1/2 medium onion chopped
1/4 tsp salt
1 tsp Italian pizza pasta grinder spice mix (Aldi has a great one)
6 boneless, skinless chicken breasts, cute into 1 inch strips
1/8 cup Italian parsley, finely chopped

Cream sauce:

2 cups cream
1 1/2 cups white cooking wine
1/3 to 1/2 cup lemon juice
2 tbsp butter


Directions:

Begin with the sauté:

1. Melt butter in large skillet; add wine, mushrooms, shallots, salt, and Italian spices. Allow to heat to a low boil. Sauté until mushrooms are just cooked. Remove mushrooms from skillet and keep warm (I use my crock pot). Don't crowd the mushrooms. Do not rinse skillet.

2. Sauté chicken in same skillet, Adding wine if necessary. Cook until outside of chicken is white. Remove from skillet, keep warm with mushrooms. Pour out any excess liquid, but do not wash pot.

Next prepare cream sauce:

1. Bring heavy cream, white wine, and lemon juice and butter to a boil in the same skillet.

2. Add chicken back in to finish cooking.

3. Remove chicken again, and keep warm. Add flour in slowly, in small amounts. Do not add too much, as the mixture will thicken after being taken off the heat.

4. Combine chicken and mushrooms. Mix and heat through. When using the crock pot to warm, just pour sauce over mushrooms and chicken and stir.

Serve over your choice of pasta. Top with freshly chopped Italian parsley and Parmesan cheese.