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IMPORTANT NOTICE      CobornsDelivers will be closed for deliveries on Sunday, April 21st.

The Big 2-For Sale

Easy Eats

Easy Eats
Meal Planning Made Easy.
Simple Recipes and Ideas that
Suit You and Your Family.
No image Easy Eat of the Week
**Easter Dinner for 4
Easy Eats > Chicken With Red Wine-Pan Sauce
Chicken With Red Wine-Pan Sauce
Chicken With Red Wine-Pan Sauce Chicken With Red Wine-Pan Sauce
Mushrooms sauteed in red wine (or a combo of chicken broth and red-wine vinegar) feel restaurant-worthy but are easy enough to be on the table in 35 minutes flat.
PREP TIME: 5 Minutes
COOK TIME: 35 Minutes

4 (4 to 5 oz.) skinless, boneless chicken breast
1/4 teaspoon salt
1/4 teaspoon McCormick Black Pepper, Ground
2 tablespoons butter, divided
1 cup sliced mushrooms
2/3 cup red wine
1/2 cuo reduced-sodium chicken broth
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh tyhme
2 teaspoons snipped fresh parsley

Step 1  Step 1:
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap. Sprinkle chicken with salt and pepper.
Step 2  Step 2:
Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Reduce heat to medium. Add chicken; cook for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Turn off burner or remove pan from heat.
Step 3  Step 3:
Add mushrooms, wine (or broth plus vinegar), broth, vinegar and thyme to the hot pan; return to heat. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently, uncovered, about 8 minutes or until liquid is slightly thickened and reduced. Reduce heat to medium-low.
Step 4  Step 4:
Add the remaining 1 tablespoon butter and parsley, stirring until butter is melted. Serve sauce over chicken.

Serving Suggestion:

Nutritional Analysis (per serving)

Courtesy of McCormick

Easy Eats
Key Ingredients
On Hand Ingredients

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