• 2 pounds chicken
  • 1 Jar Green Valley Ranch Fig & Sweet Onion Sauce
  • 10 ounce package Slice Mushrooms (we used baby bella)
  • Minced Parsley as garnish
  • Adams Reserve House All Purpose Rub or salt, pepper & garlic
  • 1 cup dry white wine
  • 3 tablespoons butter
  1.  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.
  2.  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
  3.  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.

 

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