Ingredients
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3 lbs chicken pieces, your favorite parts
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1 cup dry white wine
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2 tablespoons butter
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1 medium onion, finely chopped
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1 teaspoon flour
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/8 teaspoon paprika
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1/2 teaspoon dried basil
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3 teaspoons fresh parsley, chopped
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1 lb fresh mushrooms, sliced
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1/4 cup half-and-half
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1 garlic clove, minced
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1 egg yolk, beaten
Instructions
- Marinate chicken 2-3 hours in white wine, covered.
- Remove chicken and save marinade.
- Sauté chicken in butter until golden brown.
- Remove chicken and set aside.
- Add onion and garlic to skillet.
- Sauté 2 minutes, then sprinkle with flour.
- Cook and stir for 2 more minutes.
- Add reserved marinade.
- Put chicken back in the skillet and add salt, pepper, paprika, basil and parsley.
- Cover and simmer 30-35 minutes.
- Remove chicken and place on a serving platter.
- Mix together half and half, egg yolk and 2-3 tablespoons sauce from the skillet.
- To skillet add the sliced mushrooms and the half and half mixture.
- Cook and stir to thicken sauce.
- Adjust seasoning to taste.
- Pour over chicken, serve.