Chicken with Red Wine Sauce

December 12, 2013

A lovely meal of sautéed chicken over asparagus with mushrooms and a Beurre Rouge (like a Beurre Blanc sauce, but with red wine instead of white).

20 spears of asparagus (more or less)
1 tablespoon olive oil
salt & pepper
2 chicken breasts (pounded to equal thickness if necessary)
¼ cup flour
salt & pepper
1 tablespoon butter
3 tablespoons olive oil
3 mushrooms sliced
1 small shallot, finely minced
1 clove of garlic, finely minced
½ cup red wine
2 tablespoons red wine vinegar
4 tablespoons heavy cream
1 stick of butter, cold and cut into chunks

Heat oven to 350 degrees Fahrenheit Snap the woody stems off the bottom of your asparagus and arrange on a baking sheet covered with aluminum foil. Drizzle the 1 tablespoon olive oil and sprinkle the salt...
See the full directions on my site

Nutritions

Calories
1555

Sodium
2115mg
88% DV

Fat
139g
214% DV

Protein
12g
25% DV

Carbs
46g
15% DV

Fiber
7g
29% DV