• 2 pounds chicken
  • 1 Jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 10 ounce package Sliced 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







  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 Marionberry Sauce and heat through. Serve over chicken and garnish with minced parsley.






Serve with Tarragon and Shallot Green Beans and Truffle Mashed Potatoes


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