Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
1 pound chicken, skinless and boneless
1 1/2 cups Masala wine
1/2 cups Italian seasoned bread crumbs
3 Tbsp. flour
12 mushrooms, stem less, quartered
Mix the flour and bread crumbs together in a bowl. Coat the chicken
thoroughly in the mixture.
Heat a small amount of olive oil in a skillet. Cook the chicken until done an all sides. Remove the chicken from the pan.
Deglaze the pan with the wine. Bring to a boil; add chicken and mushrooms.
Simmer on low, covered, about 30 minutes.