Cassie’s Ruminations

Chicken, Zucchini, and Mushrooms in a White Wine Sauce

This is a take on my chicken skillets, which turned out particularly well, so I’m documenting what I did in hopes of being able to repeat it. 😉 I seasoned the chicken with my favorite Santa Maria seasoning and browned it up on both sides in some olive oil, added the zucchini and mushrooms, seasoned them with kosher salt, pepper, and garlic powder, then added some chardonnay, covered the skillet, and steamed for 8 minutes, until the zucchini was just cooked nicely.

Chicken, Zucchini, and Mushrooms in a White Wine Sauce
Serves 2, generously

1.5 lb skinless boneless chicken thighs
Santa Maria seasoning
4 medium small zucchini
8 oz white mushrooms
1 small bottle (187 ml) Chardonnay wine
kosher salt, black pepper, and garlic powder
1 tbsp olive oil

Cut the zucchini into 1/4 inch thick slices. Slice the mushrooms thinly.

Season the chicken thighs generously on both sides with the Santa Maria seasoning.

Heat the olive oil in a large skillet over medium high heat. When it starts to shimmer, add the chicken thighs. Brown the thighs well on both sides, about 3 minutes per side.

Add the zucchini and mushrooms to the skillet and season with kosher salt, black pepper, and garlic powder.

Add the wine to the skillet, pouring along the side of the skillet so the seasonings stay on the vegetables, and cover the pan. Let the mixture steam for 8-10 minutes, or until the internal temperature of the chicken thighs reaches 160 degrees F and the zucchini and mushrooms are tender.

Serve warm.