I used to love eating at French restaurants. Try ordering a French meal when you’re lactose intolerant…it’s not fun and they’ll probably just laugh at you for even coming in. So, now I make this incredibly delicious meal at home and the only sad thing is that there are never any leftovers! C’est si bon!!!
extra virgin olive oil
2 tablespoons butter substitute (I prefer Smart Balance Original)
2 pounds boneless, skinless chicken tenders or breasts
1 cup & 2 tablespoons flour, divided
1 medium onion, sliced thin
6 stalks celery, chopped
15 cipollini onions, peeled
8 ounces baby bella mushrooms, cleaned and quartered
9 ounces sweet peas
1 pound red baby boiling potatoes, halved
2-3 cups dry white wine (I prefer Chardonnay)
3-4 cups chicken stock
Sea salt & pepper
In a dutch oven, add 3 cups chicken stock, sliced onion, celery, and potatoes. Boil for 20 minutes, or until potatoes tender, while you are preparing the chicken. Add 1 cup flour to a large plate. Season chicken with salt and pepper, toss in flour to coat and add to skillet with a drizzle of olive oil over medium-high heat. Cook until chicken is browned on both sides. Transfer to a covered plate. I like to keep mine in the microwave or oven to retain the heat. Add a bit more olive oil and benecol to the same skillet over medium heat. To that skillet add mushrooms and cipollini onions. Saute until mushrooms brown and onions are tender. Add dutch oven contents to skillet, as well as, white wine. Bring liquid to a boil and reduce to a simmer for 3-5 minutes. Whisk in 2 tablespoons flour slowly, stirring continuously. Keep liquid at a simmer and as sauce starts to thicken add chicken back to skillet. Cover chicken with sauce. When you can see the bottom of the skillet as you stir, the sauce is ready. Add peas right before serving. Serve with toasted, sliced baguette.
Don’t forget to add love, it makes all the difference!