Moscato Chicken

Well, if you can't tell by now, we eat a lot of chicken in this house. When i found this recipe, I wanted to try it really soon. It was a great recipe. The nuttiness of the chicken from the rolled outs gives it great flavor. I would have never thought about doing it with oats or oat flour. We served it with rice, but you could also do some sort of noodles. We thought it could have used some sort of garlic bread. Of course, Jon thought it could have done without the mushrooms. Happy Eating!!!

Ingredients:

1 # chicken, cut up into chunks
2 teaspoons olive oil
2 teaspoons unsalted butter
1/4 cup ground oats or oat flour (I used a coffee grinder)
2 tablespoons minced garlic
6-8 baby bella mushrooms, sliced
1/3 cup vegetable broth
1/2 cup white Moscato wine (I used Barefoot)
1 teaspoon oregano (basil or parsley would work too) (optional)


Pour ground oats or oat flour onto a plate and lightly coat chicken.
Heat skillet & add 1 teaspoon of oil and 1 teaspoon of butter. Once hot, place coated chicken in pan and cook until done (about 7 minutes on each side.)

Set aside chicken in a warm oven while you prepare the Moscato mushrooms.
In the same pan that you cooked the chicken, add the leftover oil and butter (there should be 1 teaspoon of each.) Add minced garlic and be careful not to let it burn.

Add mushrooms and season with salt and pepper if desired. Stir for about 3 minutes until mushrooms are cooked.
Add wine, vegetable broth, and oregano. Stir the mixture occasionally until the mushrooms soak up most of the liquid.
Add warm chicken to the mixture let chicken simmer to absorb some flavor & serve with rice.