4 chicken thighs, skinless and boneless
4 Tbsp. Rice Flour or Wheat Flour
1 tsp. kosher salt
2 cups of diced porcini mushrooms
½ red onion, diced
2 garlic cloves, crushed and diced
1 cup dry white wine
1 cup prepared Chicken Broth
In a small paper bag, put the flour and 1 tsp. of the kosher salt and then add the chicken. Hold the top of the bag and shake. In a skillet, heat the EVOO over medium heat, add the mushrooms, onions, garlic, and Herbs de Provence and the Garlic Pepper. Sauté until the mushrooms begin to brown. Move the onion, mushroom mix over to the side of the skillet and then add the chicken in the pan so that they lie flat. Brown on one side and then turn to the second side. Once the chicken is browned on both sides, add the wine, broth, and Vidalia Onion Balsamic. Stir and increase the heat to high. Cook on high for 10 minutes, turning the chicken at least once and scrape the bottom of the pan to get up any bits that may have stuck to the pan. This will make a sauce. Serve the chicken with the mushrooms and sauce over prepared rice or quinoa; finish each dish with a few dashes of the Truffle Dust. Enjoy!
From the kitchen of Kim Weiss, owner of Spirits & Spice
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