Chicken in White Wine Mushroom Sauce
May 1, 2012 – 5:35 pmThis is a slightly different take on my previous version of Chicken in White Wine Mushroom Sauce. A bit simpler, but just as tasty and just as healthy. 🙂 I served this with sautéed zucchini and brown rice.
Chicken in White Wine Mushroom Sauce
Serves 4
1.5 lbs thinly sliced skinless boneless chicken breast (4-6 pieces)
kosher salt and black pepper
2 tbsp olive oil, divided
8 oz crimini mushrooms, sliced
2 cloves garlic, pressed
1 small bottle (187 ml) dry white wine (I used a pinot grigio)
1 tsp dried thyme leaves
Season the chicken breasts lightly with salt and pepper. Heat 1 tbsp olive 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 the other tbsp of olive oil to the skillet, season lightly with salt and pepper, 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. Add the thyme and bring the mixture to a boil. Reduce the wine by half.
Add the chicken back to the skillet and return the mixture to a boil. Cook the chicken for another 2-3 minutes on each side, or until cooked through. Serve warm.
2 Responses to “Chicken in White Wine Mushroom Sauce”
yum- That looks delicious. I think we’ll have that for dinner tonight. I have chicken and mushrooms and zuc. I’ll just subsitute a splash of apple brandy and apple juice for the wine. 🙂 The hardest part of cooking for me is choosing what to cook.
By mom on May 2, 2012
Apple brandy would be good. 🙂 This was a hit with both of us, more so than the original cooking light version.
By Cassie on May 2, 2012