Drunk Chicken Smothered in Shrooms with Sauteed Broccoli Rabe

Recently I have found a love of Chardonnay, never really being a wine drinker (used to make me turn bright red) I have seemingly rediscovered it and its endless ways it makes me just that much happier at the end of a long work day....so if you love something so much wouldn't it make sense to add that love to your food? 

yes, my reasoning is good.

What you need:

Chicken Breasts (skinless)

1 Package Mushrooms

lots o' Garlic

Bunch Broccoli Rabe

1/2 Lemon for juice

1/2 C. White Wine (something you like)

1/2 C. Chicken Stock

EVOO 

Fresh Herbs (thyme, rosemary, sage)

S&P

Rice for carbs

Step 0: Slice mushrooms. Clean and pat your chicken dry. Coat both sides with Salt and Pepper. For best results use a kosher or sea salt.

Step 2: Put chicken in a preheated dry skillet, I prefer cast iron always (make sure you test the heat by putting a drop of water in the pan if it sizzles its ready, if not don't put anything in it yet). Cook till browned on each side, but not fully cooked (you can lower the heat a tad at this point).

Step 3: Remove chicken and set aside. 

Step 4: Pour enough wine in the pan to make it steam and bring up the bits of chicken debris from the pan. Add Mushrooms and 1T of EVOO. Salt and pepper and watch the mushrooms cook down.

   

Step 5: Once Mushrooms start to look small and shiny add about 1/2 C of wine and a pat of butter- bring to a boil.

Step 6: Once the pan starts looking dry gradually add about 1/2 C. stock to the mushrooms, it will start to look like a gravy. At this point add your chopped herbs to the mix.

what we are doing in non-technical terms is pumping the mushrooms full of wine slowly, essentially the mushrooms will taste like wine and not broth, the broth is for more of a sauce. if we did the liquids the other way around they would probably taste more like chicken. 

Step 7: Add the chicken back to the pan and pop in a 375˚ oven for about 25 min. Flipping the chicken a couple times to make sure it gets some of the brothy gravy inside of it.

Sauteed Broccoli Rabe

Step 1: add 1 T EVOO to saute pan and heat up, add the stems of the Broccoli Rabe and saute for about 1 min.

Step 2: throw in 2 cloves of chopped garlic to the saute pan. Remember you don't want to burn your garlic you want to slowly saute it so the flavor comes out into the oil..

Step 3: Once the stems and tender add the rest of the chopped broccoli leaves to the pan and half of a lemon's worth of juice. Saute till wilted. add some wine if your fancy.

Plate and eat!

 don't be fooled I did add rice to this but I hope you can figure that one out on your own.