Throw this dish together any night of the week! For me it was a weeknight and I wanted something quick. I just happened to have a few leftover roasted potatoes, and a half bottle of Sangria in the fridge. A beautiful Portobello mushroom from the farmers market and the rest came together easily.
- 2 boneless chicken breast
- 1 large Portobello mushroom, sliced
- 1 medium sweet onion, sliced into rings
- 1 cup marble potatoes, cooked and cut in half
- salt and pepper to taste
- garlic powder
- onion powder
- pinch of red pepper flakes
- 1/4 cup Zesty Italian dressing
- 1/4 cup sangria or sweet wine
- 1 tsp. cornstarch
Slice the mushroom and onion.
Heat a large skillet over medium heat. Add the chicken breasts and cook 6 minutes per side. They should be nearly cooked through. Remove to a plate and slice into 1/4″ medallions. Toss with the Italian dressing. You can prepare the recipe up to this step ahead of time, and refrigerate until you are ready to make dinner. Wipe the skillet clean and add more oil. Sautee the onions and mushrooms 2 minutes, seasoning with salt and pepper. Add back the chicken, and the potatoes. Whisk together the cornstarch and the sangria. Pour over the skillet and stir well.
Simmer until the chicken is cooked through and the potatoes are warmed, about 5 minutes. The sauce will thicken slightly. Transfer to a serving dish.
Dinner is served. Nothing fancy, just good weeknight comfort food.