Yields:
6 Servings
Difficulty: Medium
Cook Time:
30 Mins
Mushrooms are in our family tree. My great grandparents had a mushroom farm in Kennett Square, PA after coming over from Italy. I remember my great grandmother making homemade pasta on her kitchen table, rolling it out and cutting it with a knife. She only spoke Italian so only my mom could talk to her when we went to visit as kids. I’ve created my Moscato Chicken with Mushrooms dish using chicken thighs and white button mushrooms. I’ve used Pink Moscato wine in the sauce for it’s delicate flavor and rose color. Mangia! Mangia! (eat, eat)
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Ingredients
Adjust Servings
Instructions
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Prepare potatoes, mushrooms & garlic
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Rinse mushrooms in colander in cool water briefly. Slice mushrooms into small pieces. Cut red potatoes in half. Dice up garlic cloves. Set aside.
Bread chicken
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Create a breading station - Pour flour with 1/2 tsp. salt and pepper in a small flat bowl. Beat eggs and milk together in another small flat bowl. In a third bowl add breadcrumbs. Dip chicken thighs into flour first, then egg milk mixture. Then, dip chicken thighs into bread crumbs, coating both sides. Heat large skillet on medium high and add oil and butter. Drop chicken thighs into skillet and let brown for 5 minutes on each side. Remove chicken from skillet and drain on a paper towel.
Sauté mushrooms, potatoes & garlic
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Add another tablespoon oil to skillet, turn heat on medium high. Add mushrooms, potatoes and garlic to skillet. Sauté with a wooden spoon until mushrooms look golden, about 5 minutes. Make sauce by adding in chicken broth and wine to skillet. Stir until smooth. Add chicken back to skillet, cover and simmer on medium low heat for 30 minutes. Add milk at end of cooking time. Serve warm.
