Cassie’s Ruminations

Chicken in White Wine Mushroom Sauce

This recipe is adapted from one I found in this month’s issue of Cooking Light. The article on chicken has a lot of recipes I want to try, but this one stood out as a good first shot 🙂 I liked this a great deal. Shaun wasn’t as much of a fan but still thought it was decent. I served this with some roasted zucchini.

Chicken in White Wine Mushroom Sauce
Serves 4

4 skinless boneless chicken breast halves (about 1.5 lbs)
kosher salt and black pepper
1 tbsp canola oil
1 large shallot, finely chopped
1 lb crimini mushrooms, quartered
4 cloves garlic, pressed
2/3 cup white wine (1 small bottle)
2 tbsp all purpose flour
1 cup chicken broth (I like fat free low sodium)
1 tbsp butter
1 tsp fresh thyme leaves

Season the chicken breasts lightly with salt and pepper. Heat the canola oil in a large non-stick pan over medium heat. Add the chicken breasts and brown well on both sides, about 4-5 minutes per side. Remove the chicken to a bowl and let rest.

Add the mushrooms and shallots to the skillet, season lightly with salt, and sauté until browned and starting to turn tender, about 3 minutes. Add the garlic and sauté for another 30 seconds until the garlic is fragrant.

Add the wine and deglaze the skillet, scraping up any browned bits. Bring the mixture to a boil and reduce the wine down until it just coats the bottom of the pan. Sprinkle the flour over the mixture and stir to combine completely. Add the broth to the skillet and whisk to incorporate the flour.

Add the chicken back to the skillet and bring the mixture up to a low boil to thicken the sauce. Cook the chicken for another 2-3 minutes on each side, or until cooked through. Turn the heat off, add the butter and thyme, and whisk until incorporated. Serve warm.