Fruity Chicken and Mushrooms

  • Yield: servings

Ingredients

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