Fruity Chicken and Mushrooms

  • Yield servings

Ingredients

1 whole CHICKEN CUT UP
2 tablespoons BUTTER
3 tablespoons OLIVE OIL
4 large STALKS CELERY CUT INTO PCS
1 -- MED RED ONION CUT INTO PCS
2 cups FRESH WHITE MUSHROOM CAPS CUT INTO PCS
-- JUICE OF 1 LEMON, FRESHLY SQUEEZED
-- LEMON ZEST FROM SAME LEMON
1 can DRAINED AND PITTED APRICOTS
1/2 can DRAINED PINEAPPLE CHUNKS
2 teaspoons DILL WEED
1 clove FRESH GARLIC
-- SALT AND PEPPER TO TASTE
-- WATER
-- GROUND GINGER
1 teaspoon SOY SAUCE
1/2 cup WHITE WINE

Instructions

IN A LARGE SKILLETMELT BUTTER AND ADD OLIVE OIL. ADD THE CLOVE OF GARLIC, CRUSHED. CHICKEN MAY BE DEBONED BUT I USE THE WHOLE PC, BONE AND SKIN. ADD CHICKEN AND COOK ON EACH SIDE UNTIL GOLDEN BROWN.
ADD THE CELERY AND ONION. ADD THE MUSHROOMS.
ADD THE DILL, GINGER, AND SOY SAUCE. BRING TO A SIMMER.
ADD THE WHITE WINE AND LEMON JUICE.THEN ADD THE LEMON ZEST, ABOUT 1 TSP.
COVER WITH ENOUGH WATER TO COVER CHICKEN.
SIMMER FOR ABOUT 20 MINUTES, ADD THE APRICOTS AND PINEAPPLE. CONTINUE COOKING FOR ANOTHER 10 MINUTES.
SERVE ALONE OR OVER RICE.

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