This recipe was inspired by some open white wine in the refrigerator, and some mushrooms that needed to be used up sooner than later. It's basically a chicken marsala, but I think I used a chardonnay. Pretty much any white wine will work.
Pan Fried Mushroom White Wine Chicken
3 tbsp butter
2 cups sliced mushrooms
2/3 cup chopped green onions
1/4 cup lemon juice
1 tsp minced garlic
1/2 cup white wine
1 tsp salt
1/2 tsp black pepper
1/2 tbsp flour
1 pound boneless, skinless chicken breasts
1/2 cup flour
2 eggs, lightly beaten
3/4 cup Italian seasoned bread crumbs
4 tbsp canola oil
Melt 3 tbsp butter in a medium sized sautee pan. Add mushrooms, green onions, lemon juice and garlic. Sautee over medium heat for about 3 minutes. Add wine, salt, pepper and flour. Stir. Reduce heat to low and continue to simmer while you make the chicken, stirring occasionally.
Heat the canola oil in a large, nonstick skillet. Dredge each chicken breast in flour, coating thoroughly. Then dip in beaten egg to coat. Dip in bread crumbs. Put the chicken breasts in the skillet. Cook over medium low approx 5 minutes on each side. Length of cooking time depends on the thickness of the chicken.
Drain cooked chicken breasts and serve with sauce.