Lucille Ball’s Chicken Sauté is a classic, homey dish inspired by the beloved actress’s own recipes. This savory chicken dish features golden, tender pieces of chicken sautéed with mushrooms, onions, artichoke hearts, and a splash of white wine, creating a comforting and flavorful meal. Perfect for family dinners or special gatherings, this recipe brings a touch of Hollywood nostalgia straight to your kitchen.
Why Everyone Will Love This Recipe
What makes Lucille Ball’s Chicken Sauté so memorable is the balance of flavors and textures. The chicken is crispy on the outside and juicy on the inside, while the sautéed mushrooms, onions, and artichokes add earthy depth and a delicate bite. White wine brings a subtle acidity that ties all the flavors together, and a sprinkle of fresh parsley adds brightness. It’s a one-pan wonder that delivers rich flavor without requiring complicated techniques.
What Is Lucille Ball’s Chicken Sauté?
Lucille Ball’s Chicken Sauté is a pan-cooked chicken dish that combines flour-dusted chicken pieces with a medley of mushrooms, onions, artichoke hearts, and garlic. A splash of white wine is added at the end to create a light, flavorful sauce. This dish is both elegant enough for entertaining and simple enough for a cozy weeknight dinner, showcasing the timeless appeal of classic American cooking.
Cooking Tips
- Pat chicken dry: Dry chicken pieces take on a better crust when dredged in the seasoned flour.
- Don’t overcrowd the pan: Fry the chicken in batches if necessary to ensure golden, evenly cooked pieces.
- Use fresh mushrooms: Fresh mushrooms sauté better than canned, giving a more robust flavor.
- Simmer gently: Lower the heat once the chicken is covered to allow it to cook evenly without drying out.
- Deglaze with wine: White wine adds a subtle tang and helps lift the flavorful bits stuck to the skillet.
Frequently Asked Questions
Can I use chicken breasts instead of a whole chicken?
Yes, you can use boneless, skin-on chicken breasts or thighs. Adjust the cooking time accordingly; smaller pieces will cook faster.
Can I make this gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend for dusting the chicken.
Can I make this ahead of time?
You can prepare the chicken and sautéed vegetables in advance, then gently reheat on the stovetop with a splash of wine just before serving.
What type of white wine should I use?
Choose a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid overly sweet wines, as they can alter the flavor of the dish.
Can I add other vegetables?
Absolutely! Peas, bell peppers, or zucchini would complement the flavors nicely. Add them to the skillet when sautéing the mushrooms and onions.
How to Store
Store leftover chicken sauté in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat to maintain tenderness.
How to Freeze
To freeze, allow the dish to cool completely, then transfer to a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat gently before serving.
Ingredients
- 4-pound whole chicken, cut into pieces
- 1/8 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 cup olive oil
- 1 tablespoon fresh parsley, minced
- 1 cup sliced mushrooms
- 1 yellow onion, chopped
- 1 can (15 ounces) artichoke hearts, drained
- 1 clove garlic, smashed
- 1/4 cup white wine
How to Make Lucille Ball's Chicken Sauté
- Prepare the chicken: In a small bowl, mix the flour, salt, pepper, and paprika. Dust the chicken pieces evenly with the seasoned flour.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until golden on all sides. Cover, reduce heat, and cook until chicken is tender, about 15-20 minutes depending on size. Remove chicken from skillet and set aside.
- Sauté the vegetables: In the same skillet, add parsley, mushrooms, onions, artichoke hearts, and garlic. Cook until the vegetables are tender, about 5-7 minutes.
- Deglaze with wine: Pour in the white wine, stirring to combine and lift any browned bits from the bottom of the skillet.
- Return chicken to skillet: Place the cooked chicken back into the skillet, cover, and simmer for an additional 10 minutes to allow flavors to meld.
- Serve: Plate the chicken with the sautéed vegetables and spoon some of the wine sauce over the top. Garnish with extra parsley if desired.
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