Chicken & Mushrooms in Wine Sauce

Continuing the theme of using what I have on hand, I made this dish because I had a package of chicken cutlets, in the freezer and mushrooms in the refrigerator.  I bought the mushrooms without a plan, knowing I would adjust my cooking to use them.  Chicken cutlets are usually in the freezer.  I buy a family pack and break it down into several smaller packages with two - three cutlets in each.

We used to eat chickens cut into quarters and suddenly our taste changed and we only like the cutlets.  I am not even sure how it happened.  Both ways provide versatility.  I guess the major difference is that the chicken pieces take longer to cook.

I have made many changes in what I cook and what we eat since I began blogging. 
I use fresh herbs when possible.
I try new foods such as kale, leeks and purple sweet potatoes.
We cut back on beef.
We eat tons more vegetables.
I became more aware of how much hubby does not like spice in recipes and discovered that his garden spices are considered differently.
No garlic.  This one makes me sad.  I love garlic.
I am more comfortable about being gluten-free and that shows in the food, I make.
I reconciled myself to make plain cakes with only nuts or dried fruit.
This is a starter.  How have you changed your food choices since you started blogging?

Chicken & Mushrooms in Wine Sauce  inspired from Allrecipes

Ingredients:

1/4 brown rice flour for coating
1/8 teaspoon ground black pepper
2 tablespoons fresh oregano
2 skinless, boneless  chicken breast halves - pounded 1/4 inch thick
1 tablespoon margarine
1 tablespoon olive oil
1 cup sliced mushrooms (I added a little more when I transferred this to a baking pan.)
1/2 cup red wine

Method:

Mix together the flour, pepper and oregano. Place in a plastic baggie.

Coat chicken pieces in flour mixture.

In a large skillet, melt margarine in oil over medium heat. 

Place chicken in the pan, and lightly brown. 

Turn over chicken pieces, and add mushrooms.

Pour in wine. 

Cover skillet; simmer chicken 15 minutes, turning once, until no longer pink.


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