Braised Chicken & White Wine Sauce

Braised Chicken & White Wine Sauce

4 chicken breasts
salt & pepper
1 tsp rosemary
1 tsp herbs de provence
1 tblsp whole wheat flour
2 tblsp olive oil
1 medium onion, chopped - large pieces
4 cloves garlic, cut in half
8-10 shitake mushrooms, sliced (can omit)
1/2c white wine
3c chicken stock, low sodium
                                                                                       1 tblsp unbleached white flour

In a large bowl, combine the chicken breasts, salt, pepper, rosemary, herbs de provence and 2tsp of the whole wheat flour.  Mix thoroughly so each chicken breasts is seasoned.  In a large pot on medium-high heat, add olive oil.  When the olive oil is hot, lay chicken breasts into pan and sear on one side.  Sprinkle the remaining whole wheat flour unto tops of chicken breasts, flip and sear second side.

Once both sides of chicken have been seared, remove from pot.  Add onions, garlic and shitake mushrooms.  Sauté for 2-3 minutes.  Add chicken breasts back to pot, then the white wine, scraping the bottom of the pan to deglaze.  Add the chicken stock and turn heat to medium-low.  Cover and simmer for 25-30 minutes.

Remove chicken from pot and cover to keep warm.  Using a ladle, reserve some of the chicken stock from the pot into a small bowl.  Add to the reserved stock 1 tblsp of unbleached white flour and mix until all lumps dissolve.  Add reserved stock back to pot, rise your heat to medium and continually stir for 8-10 minutes until stock has thickened to a sauce.  Turn off heat and let cool for 3 minutes.

Slice chicken breasts, plate and serve with white wine sauce! Enjoy!!