steak,texas wine, wine trails

smothered chicken
Shown served with yellow squash and zuccinni

By: Thomas M. Ciesla

Preparation & Cooking time: 1 hour
Serves: 6



  • 1 package of bonless chicken breasts (six pieces)
  • 2 large onions, chopped
  • 1 pound of mushrooms, stems trimmed, thickly sliced
  • 2 tablespoons of capers
  • 1 cup of fresh basil, chopped
  • 1/2 cup of Texas Chardonnay
  • 1 tomato, chopped
  • 2 garlic cloves, finely chopped
  • 1 can of chicken broth (low sodium)
  • 1 bay leaf
  • 1/2 stick of unsalted butter
  • All purpose flour for dredging

1. Cuts chicken breasts into large pieces and dredge in flour. Coat bottom of a large skillet with olive oil, then melt butter in the oil. Add chicken and brown over medium heat for about 5 minutes per side; then transfer chicken to a plate.

2. Add onions and mushrooms to skillet and cook over medium heat for 10 minutes. Add garlic and cook for another 5 minutes. Then return chicken to skillet and cover with the mushroom/onion mixture. Add stock, wine and bay leaf, then cover and simmer for about 30 minutes. Then discard bay leaf, add capers and tomato and simmer uncovered for another 15 minutes to reduce and thicken remaining liquid.

Before plating, stir in chopped basil and a tablespoon of grated parmesian cheese, then serve.

Wine: Pinot Noir