Prepare the chicken by patting dry with paper towel. Season with salt and pepper.
In a large skillet, add the oil to sear the chicken on both sides over medium high heat. Remove the chicken and transfer to plate.
Reduce the heat and sauté the peppers and mushrooms for 5 minutes. Add the flour and continue to cook for another minute, while stirring. Add wine, broth, lemon juice, sugar and stir. To make the sauce thicker, whisk the egg yolks with the cream and add to the sauce along with 2 tbsp of butter.
Add the chicken back into the skillet. Cover and simmer for 25-30 minutes until the chicken is cooked through. Garnish with parsley and serve.
May be served over rice or mashed potatoes.
Servings 6
- Amount Per Serving
- Calories 789
- % Daily Value *
- Total Fat 57g88%
- Saturated Fat 21g105%
- Trans Fat 57g
- Cholesterol 334mg112%
- Sodium 245mg11%
- Potassium 914mg27%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 43g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Ingredients
Directions
Prepare the chicken by patting dry with paper towel. Season with salt and pepper.
In a large skillet, add the oil to sear the chicken on both sides over medium high heat. Remove the chicken and transfer to plate.
Reduce the heat and sauté the peppers and mushrooms for 5 minutes. Add the flour and continue to cook for another minute, while stirring. Add wine, broth, lemon juice, sugar and stir. To make the sauce thicker, whisk the egg yolks with the cream and add to the sauce along with 2 tbsp of butter.
Add the chicken back into the skillet. Cover and simmer for 25-30 minutes until the chicken is cooked through. Garnish with parsley and serve.
May be served over rice or mashed potatoes.
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