You can do this over brown rice.
Saute'ed dish. To be done one portion at a time, as more in the pan make for a more "floury" tasting dish.
Prepare 1/2 Cup Chicken Stock. This is for one person. tenderized scalloped chicken.
Peppa your chicken. that's right "push it", then dredge in flower, get the flour in really well.
you will need a tablespoon of:
Olive Oil, chopped Green Onions,
a sliced mushroom, or two if they are small, (you don't want too much moisture, so the drier the better).
tsp. chopped fresh garlic
1/4 cup of white wine
This should take five minutes tops, each.
Heat the Oil to a hot temp, but not burning. Drop your chickens into the oil, brown, and turn. Then add the mushrooms, onions and garlic, as soon as the chickens are brown, stir the mixture, until the garlics brown and the veggies are cookiing. Add the wine, let it cook down until half, and add half the chicken stock (add more as needed to make a chowdery consistancy). let that simmer for a minute or two and stir, and pour over rice. As you are cooking, check for taste, if you still taste the alcohol, simmer more until you don't.
Options are:
chopped tomatoes,
1/2 tsp Lemon
chopped basil.
View attachment 943889
