White Wine Chicken Fry
Liquid
1 cup low sodium chicken broth
3/4 cup cheap chardonnay (2 Buck Chuck works well for this.)
3 Tbs brown mustard
3 Tbs sugar/splenda
2 tsp minced garlic
2 tsp dried parsley
1 tsp dried oregano
1 tsp dried dill weed
a few grinds black pepper
Chunks
2-3lbs boneless chicken breast or thighs
2-3 lbs summer squash
8-16 oz sliced mushrooms
Olive oil
Salt
Directions
Mix all of the sauce ingredients in a bowl or measuring cup and set aside.
Slice your squash in half lengthwise and remove the seeds.
Chop the squash into chunks about 1"x.5". (The last dimension determined by diameter of the squash.)
Lightly salt the meat.
Put a pan over medium heat and add not quite enough olive oil to cover the bottom.
Once the olive oil becomes fragrant, put the meat into the pan and fry until both sides are golden brown, and/or the meat is done.
Remove the meat and add the squash to the pan. Meat drippings should provide sufficient liquid, but if more is required, add olive oil or butter.
Simmer the squash on medium heat until it is par-cooked, and has picked up a little bit of color.
While the squash is simmering, chop the cooked chicken into pieces approximately the same size as the squash.
Once the squash is par-cooked, add the mushrooms and continue cooking until the mushrooms are browned, and the squash is nearly done.
Now re-add the chicken to the pan along with the sauce.
Taste the liquid after a minute and adjust seasoning as necessary.
Cover and simmer until vegetables are at desired level of done-ness.
If you aren't on a diet like myself, serve on a mixture of wild/white/brown rice, or on pasta.
If you are on a diet, it's still a filling meal.
Possible Variations:
-Addition of cheese upon serving. (Not much.)
-Shredded frozen spinach, just before adding the liquid. Make sure spinach is done before serving.
-Sugar/splenda is added to cut the acidity. Reduce amount to increase acidity, or add 1 tsp lemon juice.
-1 can of diced tomatos (drained), added with the liquid.
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