Jubilee Chicken

4 to 6 servings

  • 1½ to 2 pounds boneless chicken breast pieces
  • Flour as needed
  • 2 to 4 tablespoons butter or margarine or extra virgin olive oil or other cooking oil
  •   (corn, canola, or safflower oil)
  • Salt and freshly ground black pepper to taste
  • 1 garlic clove, peeled and minced
  • 2/3 cup chopped peeled white or red onion
  • 2 to 3 sprigs fresh thyme
  • 8 ounces mushrooms, sliced
  • ½ cup coarsely chopped sweet red pepper
  • 1 cup dry white wine or dry sherry
  • 3 tablespoons minced parsley
  • Sprigs of parsley and thyme for garnish


On a sheet of wax paper, dredge chicken pieces in flour, coating each lightly.  In a large heavy skillet, melt butter or heat oil over moderate heat; add chicken pieces and brown thoroughly, about 10 minutes per side.  Season chicken pieces with salt and pepper to taste.  Remove chicken to a warm plate, draining drippings back into skillet; cover chicken with aluminum foil to keep warm. Add garlic and onion to hot skillet and sauté, stirring frequently, until crisp tender but not browned.  Reduce temperature to low; add thyme sprigs, mushrooms, sweet red pepper, white wine or sherry, and parsley; simmer, uncovered, for 10 minutes. Return chicken pieces to skillet, coating each piece liberally with sauce.  Continue to simmer for 3 to 4 minutes until chicken is heated through.  Adjust seasoning to taste.  Remove thyme sprigs stems from sauce before serving; leaves should have been absorbed into the sauce during cooking action.

To serve, arrange a chicken piece or pieces on each plate.  Spoon a small amount of sauce over each serving.  Garnish each with a sprig of parsley and thyme.  Pass any remaining sauce in a sauceboat.

 Note: For a thicker sauce, blend 1½ teaspoons flour into the sauce with the mushrooms.  Cook as previously directed.

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