Poached chicken with wine and mushroom sauce

  The Southern Living Quick and Easy has several quick recipes and many menu ideas. I rarely poach chicken, so this recipe poaching chicken in the oven was something different. 

  The chicken gets poached in white wine and chicken broth for 15 to 20 minutes and than the sauce is made in the pan while you keep the chicken warm. You need to use a dish or saucepan that can go in the oven and on the stove top. We all enjoyed it as a change of pace from the usual chicken recipes. I did use canned mushrooms the recipe called for. I had them on hand and I don’t think fresh mushrooms would hold up as well in this dish. Feel free to use either.  For a less than 30 minute meal, this is good and will give me leftovers for a casserole hot dish.  The amount of sauce left over will be used in the casserole also. It would also be good cold or warm the next day as is, but I planned on enough for the casserole.

Poached chicken with wine and mushroom sauce

4 small or 2 large chicken breasts cut in four pieces

1 (8 ounce) can of sliced mushrooms

2 to 3 tablespoons lemon juice

¼ cup dry white wine

½ cup chopped celery

Salt and Pepper to taste

  Drain mushrooms, saving the liquid, add enough chicken broth to the mushroom liquid to make ½ cup. In a pan that can also go in the oven, heat to boiling the chicken broth and mushroom liquid, the lemon juice, wine and celery. Sprinkle with salt and pepper. Add the chicken pieces to the pan and cover tightly. Cover and bake at 400° for 15 to 20 minutes. Do not overcook.

  Remove chicken from pan and keep warm. To the liquid in the pan, add 1 to 2 tablespoons of soy sauce, the mushrooms, ½ teaspoon of poultry seasoning or herb of your choice. I used a Italian seasoning blend. Heat till warm, add about ¼ cup of cream and return chicken to pan and heat gently till warm. Sprinkle with parsley and serve.