Chicken in White Wine with Onion and Mushrooms. Once you master this basic technique, you can modify it in dozens of different ways and do anything you like with it. Very simple and perfect for a weeknight. As long as you've got a chicken in the fridge you're all set, and you never have to have the same chicken dish twice.
Salt and pepper
1 Medium, slice
1 Cup (16 tbs)
1 Bottle (1 l)
1. Season the chicken pieces with salt and fry them in a skillet until brown on all side, once done remove and keep it aside in a plate.
2. Saute chopped onion in the same skillet until brown, add the wine and stock and let it boil.
3. Once it reaches to a boil add the chicken and mushrooms and cook for 20 minute.
4. Serve it hot along with tossed vegetables or mash potatoes.