Yes, that's right. We used whatever wine we had, which happened to be the same as the last time we made this dish (plus a little of something else that was lying around), a Spanish wine from Trader Joe's called Lagranja Tempranillo. This is only the second time I've cooked this dish and it was far better the first time I made it—I think perhaps I didn't let the wine reduce enough and I had some trouble getting the flour mix to stay on the chicken.
Anyway.
We followed
the recipe from the Food Network's website except we used leftover baby bella mushrooms we had from last week with only a couple handfuls of shiitake mushrooms as well, in all maybe maybe half of what the recipe called for. We served it with peas and rotini.
TIP: You can keep the leftover "Essence (Emeril's Creole Seasoning)" in a ziplock bag and stick it in the freezer.
Anyway.
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