WEEKLY SPECIALS 10/18/2015
Courtesy of WWW.SCHLOTTERBECK-FOSS.COM
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
- 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.
- 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.
- Add the onions, peas, S&F Coq au Vin Simmer Sauce and chicken. Cook until the onions are tender, 8-10 minutes.
- Divide between shallow bowls and sprinkle of parsley.