Chicken in Wine Sauce

Your husband will gladly give some extra money for bingo when you offer him this Chicken bathed in a luscious wine reduction over pasta on bingo night.

Ingredients

Olive oil
1 Large yellow onion, very thinly sliced
Mushrooms, thinly sliced
1/2 Head Chopped Garlic

1/2 cup Red Wine *
1 pkg. Chicken Strips
1/2 cup flour
salt & pepper to taste

1 Box Linguine

A few sprigs of Parsley
Lemon juice to taste
Grated Pecorino Romano

Directions

Heat olive oil in a frying pan.

Add sliced onions and a handful of sliced mushrooms.

As the mushrooms brown, continue adding mushrooms a little bit at a time (brown the mushrooms, don’t just cook them).

Add garlic and a tbsp of balsamic vinegar and reduce.

When the onions are caramelized, remove from pan, set aside.

Add 1/2 cup red wine (well maybe a splash more) and 1/3 cup balsamic vinegar to the same pan. Reduce to syrup.   Turn on a stove-top fan, if you have one… vinegar smells bad.

Start boiling the water for the pasta and pour yourself a glass of the wine you are cooking with. Remember…reducing wine intensifies its flavor.  Always cook with a wine you enjoy drinking.

Add salt and pepper to flour to taste and dredge chicken in flour mixture.

In wine-vinegar syrup, add the chicken strips to the pan over low heat. Add more garlic and cook about 4 minutes on each side.

Remove chicken strips.

Reheat the vegetables and add some fresh garlic and parsley.

Cook the pasta.

Mix all of it together and squeeze lemon on top, add cheese!

*Recommendation

As you know from reading my previous recipe, this Bingo Babe only recommends the best!  And in this case I recommend using Ringtail Vineyards’ Petite Sirah.

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