The gift of hospitality sometimes comes with food.
This is an adaptation of an Cooks.Com concoction. Their recipe called for heavy cream and a lot of butter. I cut the butter, used olive oil, substituted milk for the cream, and yellow onion instead of shallots. It ended up quite scrumptious! That, my friends, is how I “follow” a recipe. (At a distance.)
3 chicken breasts, cut in half lengthwise
1/2 lb. mushrooms, sliced
3 cloves garlic, minced
1 yellow onion, minced
1 tbsp. butter plus 1 tbsp. olive oil
1/4 c. dry white wine
1/2 c. double strength chicken bouillon
1 tsp. dried parsley
1 tsp. dried dill seed
1 c. milk
1 tbsp. lemon juice
Sprinkle chicken breasts lightly with garlic powder.
Place chicken in lightly greased pan. Bake at 325 degrees for 20 to 25 minutes.
Meanwhile, saute together mushrooms, garlic, and onion in butter and olive oil until mushrooms are tender but not browned and all the liquid is absorbed. Add wine and cook until it evaporates. Add remaining ingredients and simmer for 10 to 15 minutes, uncovered. Place chicken on platter and spoon sauce on top.
I served this with broccoli and pennette pasta.