Wednesday, October 10, 2012

Alsatian Chicken

Fall seems to revitalize me.   It brings me out of the heat-induced somnambulism of late summer in the midwest.  We enjoy the last of summer's bounty of flowers, fruits and vegetables.  Pesto, herb butters and tomato sauce are tucked into the freezer.  Soon apple sauce will be added to the larder.  The furnaces are scheduled to be checked out and cleaned.  Albert the Chimney Sweep will arrive in his black suit and top hat next week.  October heralds the start of Shakespeare, the NWI Symphony and offerings at the Performing Arts Center.  This year, October will see the opening of our new library!!

This past Saturday, The Baker and I switched roles for a bit.  I worked in the garden and he worked in the kitchen.  He had another yellowed clipping from the Chicago Tribune (he thought it was maybe ten years old!!) that he had wanted to try.  Hmmm, interesting since ten years ago, he wasn't doing much in the kitchen.  Truth be told, he had probably clipped it for me to try!  No matter how it came to be on our table, it was delicious!!  Really delicious!  Company worthy delicious!  I hope you'll give it a try.

Chicken in the Style of Alsace inspired by a recipe in the Chicago Tribune

1/2 cup flour
1 tsp each:  paprika and salt
1/4 tsp freshly ground pepper
4 boneless chicken breast halves
1 Tbsp butter plus 1 Tbsp olive oil
8 ounces of sliced cremini mushrooms
1 cup of dry riesling or other dry white wine
1/4 cup heavy cream (optional)

1.  Mix the flour, paprika, salt and pepper on a plate.  Coat the chicken on both sides with the mixture.
2.  Heat butter and oil in a large skillet over medium-high heat.  Add the chicken and saute, turning until browned on both sides (about 3 minutes per side), reduce the heat to low and cover.  Cook until done, about ten minutes more.  Remove chicken to a platter and keep warm.
3.  Add the mushrooms to the skillet and turn heat to high.  Cook, stirring often, until lightly browned--about four minutes.  Stir in the wine and stir up the browned bits from the bottom.  Cook until slightly reduced, about five minutes.  Stir in the cream and heat through.  Season with salt and pepper if needed.
4.  Return the chicken to the pan and turn to coat.  Heat to warm--about two minutes.



  1. I am on a real mushroom loving trip right now, and this recipe looks wonderful. I am glad it was re-found and produced in your kitchen. No doubt, the Dalmatian did a lot of checking to make sure it was turning out perfect. Enjoy your seasonable transformation. We are awaiting ours...the windows open. :)

  2. I am certain this is delicious..What a good clipper:)

  3. is mine in the mail? drooling now... great shot of the plate to

  4. Oh gosh, my blogroll is not giving me your updates! I thought you were away! But I see you have been cooking up great stuff all along! Love the sausage and sage recipe! And I love anything with mushrooms in it!! Oh my goodness!!
    Hope you and The Baker are just fine and enjoying this lovely Autumn weather!!!
    XO Kris

  5. This looks and sounds delicious! I love the chicken and mushrooms together and want to try this. We just had the furnace checked out yesterday, winter ready. Can you believe how chilly it is here this morning? That's Chicagoland weather for you!

  6. Yum! I am thinking the perfect recipe for this weekend. I am so excited to hear you Library is opening. What a great thing. Bonnie

  7. Love chicken with mushrooms - sounds like a delicious meal.

  8. Pinning this! It sounds similar to Paprika Chicken, at least what my recipe is called.

  9. Hi Bonnie! Oh, my, this is some comfort food. I just love mushrooms and chicken - great combination and I'll ave to make this.
    Thank you for your sweet words and support of my silly blog.
    You are a sweetie,
    Shelia ;)

  10. Sounds like a wonderful meal and I'd love it if someone would make it for me! Heaven if they'd do the dishes too:@)

  11. I know this is a good recipe because I have made something very similar. I just love the flavors of cream, mushrooms and wine coming together.

  12. YUM..... The chicken looks awesome. Both George and I would love it... BUT--I got stuck at your header... That cake made my mouth water for sure.... Geeeee---it's almost 11 p.m. and now you have made me hungry.... ha ha

  13. I can see why he saved the recipe- that chicken sounds delicious! Just the thing for a chilly fall evening. :)

  14. I am so glad that you are enjoying your fall. What a fun switch to make and you still end up with a delicious dinner. This looks amazing.

    Bonnie, you did not miss a post, I have not written yet about Christy's return. She is here through Christmas. A real treat for all of us.

  15. The chicken looks really flavourful. Perfect for my dinner with a glass of dry Alsace Riesling.

  16. Looks good to me...I'd say The Baker should spend more time in the kitchen! :)

  17. Yum, this sounds like my kind of dinner, love all the ingredients!

  18. good to switch roles a little. Keeps things fresh.
    Yum...that looks so good!


  19. This sounds so delicious! I love the favors that wine can bring to a dish, and I'm a big fan of mushrooms.

  20. I have to comment on you how lovely your new picture for your banner is :)

  21. This sounds wonderful. Chicken, mushrooms and wine cannot miss!


  22. Yummy! Could you freeze some of that and send it south? I'll give you my address :-) I could even send it out to the field!


I always enjoy hearing from you, my blogging friends.