Potato Crusted Chicken with Portobello Red Wine Reduction

potatochicken

  • 1 lb boneless, skinless chicken breast
  • 1 cup instant mashed potatoes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper
  • 2 eggs
  • 2 tbs butter
  • 1 pack of baby bellas
  • 1/2 white onion, sliced
  • 1/2 cup Merlot (or your favorite red wine)
  • 1 clove garlic, minced
  • 1 tbs champagne vinegar
  • 1 tsp porcini mushroom powder (see note)

Preheat oven to 375.

Whisk eggs together in a bowl.

Place potato flakes, garlic powder, onion powder, salt and pepper on a large plate and mix to combine.

Dip chicken breasts in egg then potato mixture.

Get a skillet going over medium – high heat and add 1 tbs of butter.  Once butter has melted add chicken breasts to pan and cook 4 minutes per side.  Don’t move them around.  You want a nice crust to form.

Transfer chicken to a baking dish and place in the oven.  Allow chicken to continue cooking about 8 minutes more or until internal temperature reaches 165.

Using the same pan you cooked the chicken in,  on medium – high heat, release the drippings from pan by adding in your wine and using a wooden spoon to scrape up all the bits.  Next, add in your mushrooms, garlic, onions, champagne vinegar, salt, pepper and porcini mushroom powder.  Allow mixture to cook down for about 15 minutes, stirring occassionally until all the wine has evaporated.  As a final step, add in 1 tbs of butter to add a nice velvety richness to the sauce.

Note:

This stuff is super earthy and delicious.  JR Mushrooms & Specialities makes a great one!



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