This Reunion Chicken is a hearty, protein-packed main course that brings everyone together around the table. Tender chicken breasts are coated in a seasoned flour mixture and browned to perfection before being nestled into a savory sauce. The sauce is a delightful blend of sautéed mushrooms, onions, garlic, and fresh parsley, enriched with chicken broth, white wine, and a hint of orange juice. As it bakes, the flavors meld beautifully, infusing the chicken with aromatic herbs and savory depth. Finished with frozen snow peas, green peas, and artichoke hearts, this dish offers a wonderful balance of textures and nutrients. It is an excellent choice for a Sunday dinner, a holiday side for a larger spread, or a special weeknight meal that feels indulgent yet simple to prepare. Serve with crusty bread to soak up the delicious sauce.
Reunion Chicken
Description
This Reunion Chicken is a hearty, protein-packed main course that brings everyone together around the table. Tender chicken breasts are coated in a seasoned flour mixture and browned to perfection before being nestled into a savory sauce. The sauce is a delightful blend of saut&# 195;©ed mushrooms, onions, garlic, and fresh parsley, enriched with chicken broth, white wine, and a hint of orange juice. As it bakes, the flavors meld beautifully, infusing the chicken with aromatic herbs and savory depth. Finished with frozen snow peas, green peas, and artichoke hearts, this dish offers a wonderful balance of textures and nutrients. It is an excellent choice for a Sunday dinner, a holiday side for a larger spread, or a special weeknight meal that feels indulgent yet simple to prepare. Serve with crusty bread to soak up the delicious sauce.Directions
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Preheat the oven to 350°F (175°C).
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In a shallow bowl, combine 1 cup flour, 3/4 teaspoon salt, 1/8 teaspoon pepper, and 1 1/4 teaspoons savory.
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Dredge the boned and skinned chicken breasts in the flour mixture, coating them evenly. Shake off any excess flour.
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Heat 3 tablespoons of butter in a large skillet over medium-high heat.
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Brown the coated chicken breasts on both sides until golden, about 3-4 minutes per side.
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Transfer the browned chicken breasts to a 2-quart casserole dish or baking dish.
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Reduce heat to medium. Melt the remaining 2 tablespoons of butter in the same skillet.
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Add the sliced mushrooms, chopped onions, minced garlic, and parsley to the skillet. Sauté until the vegetables are softened and mushrooms are browned, about 5-7 minutes.
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Season the vegetable mixture with additional salt, pepper, and savory to taste.
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Stir in the chicken broth, white wine, orange juice, and brown sugar. Bring the mixture to a simmer and let it cook for 2-3 minutes to slightly thicken.
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Pour the sauce evenly over the chicken breasts in the casserole dish.
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Cover the casserole tightly with aluminum foil.
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Bake in the preheated oven for 45 minutes.
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Remove the casserole from the oven and carefully uncover.
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Scatter the frozen snow peas, green peas, and artichoke hearts over the chicken and sauce.
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Return the casserole to the oven, uncovered, and bake for an additional 20 minutes, or until the chicken is cooked through and the vegetables are tender.
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Let stand for 5 minutes before serving to allow the sauce to settle.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 590.0kcal
- % Daily Value *
- Total Fat 8.7g14%
- Saturated Fat 2.4g12%
- Cholesterol 191.2mg64%
- Sodium 3824.0mg160%
- Total Carbohydrate 45.7g16%
- Dietary Fiber 1.7g7%
- Sugars 0.2g
- Protein 75.8g152%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
