Coq au Vin Blanc

Wow, it's been a while since I posted on this blog.  Time got away from me and there just weren't enough hours in the day!  This is surprising easy and delicious.  It's great for company too!  You can serve it with mashed potatoes, rice, or pasta.  I love with a potato guy, so mashed for him it was.  Hope you enjoy this one!  To make this you will need:

2 tablespoons of butter

splash of olive oil

2 onions, finely chopped

1 3ounce package of prosciutto, sliced into thin strips

4 garlic cloves, thinly sliced

3 large chicken breasts, cut in half

8 ounce package of portabello mushrooms, sliced

500ml Cardonary (or dry white wine of your choice)

1 cup fat free half & half

salt & pepper to taste

handful chopped parsley

1 tablespoon flour (if you like your sauce a little thicker)

dash of Gravy Master (if you like a darker gravy)

 

1. Melt the butter and oil together in a large pan.
2. Brown the chicken pieces and remove from the pan.
3. Add the onions and prosciutto and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
4. Add the garlic and allow to saute for another 30 seconds.
5. Add the mushrooms and allow to fry for 5 minutes.
6. Add the browned chicken back to the pan.
7. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15 minutes.
8. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.
9. Add the chopped parsley and season to taste.  If you like a little thicker sauce, add some of the hot mixture to the flour, blend and add back to the pan.  Stir until thick.  Also if you like a darker gravy, add a dash or two of Gravy Master.  Enjoy!!!!