Thursday, February 4, 2010
White Wine Baked Chicken!
4 bone in chicken breast
1/2 each red, green, yellow peppers- julienned
1 container button mushrooms- remove stems
1 shallot minced
kosher salt and pepper- to taste
1 cup chicken stock
1 cup white wine
1 tablespoon olive oil
Coat chicken in spices. In a heavy bottom pot sauté chicken and shallots in olive oil. Brown, brown, brown! Add mushrooms sauté for 3-5 minutes. Add liquids while scraping the bottom of the pot. Add in all other veggies. Place in a 350 degree oven for 1 hour. Until the center of the chicken is bright white!
I served this with a whole baked sweet potato and sauteed spinach. I hope you will try this! Remember, you can Rock That Plate!