Chicken with Morel Mushroom Wine Sauce


From Chateau Grand Traverse

3-pound broiler-fryer chicken, cut into 8 pieces
1/3 cup flour
2 tablespoons olive oil
1 tablespoon truffle oil
1 garlic clove
1-2 minced shallots
fresh morel mushrooms, sliced; or fresh packaged mushrooms, sliced
1/4 cup Chateau Grand Traverse Chardonnay Mustard
1/2 cup Chateau Grand Traverse Semidry Riesling
2 tablespoons chopped fresh parsley

Coat chicken with flour and shake off the excess. Brown the chicken in olive oil in a skillet over medium-high heat. Remove chicken from skillet. Sauté mushrooms, garlic and shallots in same skillet for 2-3 minutes until tender. Stir in mustard, wine, and truffle oil. Add chicken. Heat the mixture to a boil and reduce heat. Cover and simmer for 20-25 minutes or until chicken is done. To serve, sprinkle with parsley.

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