Chicken and Mushrooms in a Garlic White Wine Sauce

Chicken and Mushrooms

Chicken and Mushrooms in a Garlic White Wine Sauce

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a service it with roasted veggies and a salad.

Ingredients:

  • 8 chicken tenderloins, 16 oz total
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all-purpose flour* (use rice flour for gluten-free, omit for paleo, w30)
  • 3 cloves garlic, minced
  • 12 oz sliced mushrooms
  • 1/4 cup white wine (omit for w30, paleo and add more broth)
  • 1/3 cup fat-free chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley

Directions:

Preheat oven to 200°F. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.

Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt, and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

ENJOY!

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