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Can't find boneless, skin ON chix breast--how can I sub?

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Can't find boneless, skin ON chix breast--how can I sub?

n
nissenpa | | Mar 10, 2007 04:28 AM

I plan on making the folling recipe. But I can't find boneless chix breast with the skin on. What can I substitute? Split chicken breast halves or boneless skinless? I've never made split chix breast halves before--what do you do with them?

CHICKEN WITH MUSHROOMS AND WHITE WINE
4 boneless chicken breast halves, with skin
All purpose flour
2 tablespoons vegetable oil
1 1/4 pounds mushrooms, sliced
4 large shallots, chopped
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried

1 1/2 cups canned low-salt chicken broth
1 cup dry white wine
Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.

Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.

Bon Appétit
May 1996
Peggie O'Kennedy: County Wexford, Ireland

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