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Five Star Chicken

(18 Votes)
Updated December 29, 2016
20 Min

There's a reason why we call this dish Five Star Chicken -- because it tastes like something you would order from a fancy restaurant. You don't have to break the bank to get that expensive taste and you don't even have to leave home to eat it.

What You'll Need:
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 1/2 pound mushrooms, quartered
  • 1 large tomato, chopped
  • 1 small onion, chopped
  • 2 tablespoons chopped fresh parsley
What To Do:
  1. In a shallow dish, combine flour, salt, and pepper; coat chicken evenly on both sides.
  2. In a large skillet over medium-high heat, melt butter;  saute chicken 4 to 5 minutes per side, or until browned. Remove to a platter and set aside.
  3. Add remaining ingredients except parsley to skillet and cook 5 to 7 minutes, stirring occasionally. Return chicken to skillet and reduce heat to medium-low. 
  4. Simmer 5 to 7 minutes, or until sauce thickens and chicken is warmed through. Sprinkle with parsley and serve.
  • If the chicken breasts are very thick, flatten them a bit by pounding with a kitchen mallet.
  • We like to sop up the sauce with a side of our tasty Rice Pilaf!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This was quick and easy. Taste was ok but I think a little italian seasoning would improve the flavor of the sauce. Used boneless skinless thighs and cherry tomatoes as that is what I had on hand. Will make again.

What kind of wine would go good wit this meal ? Not the wine u used but for the the dinner ? Red or a white ?

White wine goes perfectly with this dish! Enjoy :)

Wonderful. My husband absolutely raved, so I fed him the leftovers. Thanks for the tarragon tip. Will try the next time, which I suspect will be sooner rather than later!

Used three breasts and kept the amounts of the sauce about the same (didn't measure broth and wine too precisely) but added a few extra firm portobello mushrooms. Dried parsley was all I had and it worked fine. Added a little extra black pepper sprinkled on beasts after browning. Do NOT sub anything for the butter--that's a vital part of the flavor. Good and easy dinner.

I made this tonight and no one liked it. I made it just as written but doubled the sauce. I wont make this again.


This recipe looks delicious!

Very tasty! Next time I make it I will double the amount of liquid. (To make more tasty juice!) Otherwise I didn't find it necessary to make any significant changes.

This is a variation of poulet saut chasseur, the French equivalent of chicken cacciatore. The classic herb for this dish is tarragon! Try adding a teaspoon a couple of minute before serving...the aroma is heavenly!

Fresh tarragon? Will crushed dry work if you don't have fresh?

I totally agree with adding tarragon, and dry works just fine. I also agree with increasing the broth as using a great crusty bread to sop it up is fantastic.

I despise Cilantro so no, it's not always cilantro over parsley. It's an herb people either love or hate..Cilantro, that is. The dish was very good the way it is but everyone tweeks to their own tastes.

I totally agree. Even a little cilantro is way too much and ruins a dish. Tastes like bitter soap - and I didn't say anything to get my mouth washed out for!


cilantro before parsley always!!

I will try this soon. It sounds like a refreshing new way for chicken. I may try cilantro instead of parsley.


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