WEEKLY SPECIALS 10/18/2015

Courtesy of WWW.SCHLOTTERBECK-FOSS.COM

INGREDIENTS

3 T butter or olive oil, divided

1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces

2 (8 oz.) pkg. sliced mushrooms

3 T dry red wine

1/2 lb. frozen pearl onions

1/2 lb. frozen peas 1 (12 oz.) jar S&F Coq au Vin Simmer Sauce

3 Tbsp. finely chopped fresh parsley

DIRECTIONS

  1. Add 1 Tbsp. butter to a large skillet over medium-high heat. When melted and bubbly add chicken. Cook and stir until lightly browned and almost cooked through, about 6 minutes. Transfer chicken to a plate.
  2. Add remaining butter to the skillet. When melted, add the mushrooms. Cook and stir until browned and no moisture remains in the pan, about 10 minutes. Stir in the wine.
  3. Add the onions, peas, S&F Coq au Vin Simmer Sauce and chicken. Cook until the onions are tender, 8-10 minutes.
  4. Divide between shallow bowls and sprinkle of parsley.