- 2 pounds chicken
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1 Jar Green Valley Ranch Fig & Sweet Onion Sauce
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10 ounce package Slice Mushrooms (we used baby bella)
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Minced Parsley as garnish
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Adams Reserve House All Purpose Rub or salt, pepper & garlic
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1 cup dry white wine
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3 tablespoons butter
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Melt butter in heavy large skillet or Dutch oven over medium high heat. Meanwhile season chicken with Rub. Add chicken to pan and sauté approximately 4 minutes on each side to brown the meat.
- Remove the meat to holding plate and add wine to pan to deglaze. Cook wine for 3-4 minutes at allow alcohol to cook out. Return chicken to pan, cover and simmer until chicken is done
- Remove chicken from pan cover and set aside. Add mushrooms to pan and cook until tender, add Fig & Sweet Onion Sauce and heat through. Serve over chicken and garnish with minced parsley.
