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 serve it with roasted veggies and a salad.
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 2 tenderloins with mushrooms, Calories 217 kcal, Carbohydrate 6 g, Protein 29.5 g, Fat 7.5 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 108.5 mg, Fiber 1.5 g, Sugar 2 g
CHICKEN WITH WINE AND MUSHROOMS
Amazingly simple, delicious and low calorie! Only 220 calories per serving! Plus this plates up beautifully and makes you look like you went all out! Makes any occasion special! Boneless skinless chicken breasts browned and juicy with a very tasty wine and mushroom sauce that is perfection on a plate! Yet this is so fast, easy and delicious you can make it on any busy weeknight or serve it up at your best dinner party! They just won't know what hit 'em!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
- In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
- Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
- In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
- Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
- Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
- Serve over rice, noodles or mashed potatoes.
- NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.
CHICKEN BREAST WITH WHITE WINE AND MUSHROOM CREAM SAUCE
Make and share this Chicken Breast With White Wine and Mushroom Cream Sauce recipe from Food.com.
Provided by sams1
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 180C/350°F.
- Heat a large non stick pan over medium heat.
- Brush chicken with oil and rub in salt and pepper if desired.
- Cook chicken for 1 minute, until golden on each side.
- Place chicken on a baking tray and cook in oven for 12 - 15 minutes or until cooked through.
- "White wine and mushroom sauce".
- Add oil and mushrooms to the pan and cook for 2 minutes until mushrooms are softened.
- Add stock and wine and simmer for about 4 minutes.
- Add cream and cook, stirring for about 10 minutes or until the sauce has thickened.
- Pour the sauce over the chicken and enjoy!
Nutrition Facts : Calories 486.2, Fat 35.8, SaturatedFat 16, Cholesterol 160, Sodium 157.6, Carbohydrate 4.6, Fiber 0.4, Sugar 1.6, Protein 33.6
GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
- Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.
CHICKEN WITH RED WINE REDUCTION
Pan seared chicken breasts with a red wine reduction sauce is one of those dishes that will have your friends and family applauding. It's amazing what a difference a simple sauce can make. Although it tastes like it came from a little corner bistro, it's extremely quick and simple. Original recipe: http://thegraystable.blogspot.com/2008/03/chicken-with-red-wine-reduction.html I did not use flour. Instead I substituted a Tom Douglas's Rub with Love chicken rub and Emeril's Chicken Rub along with my own Italian style bread crumbs. It came out amazing, just what I wanted.
Provided by FancyPants81
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
- Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
- When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.
Nutrition Facts : Calories 300.3, Fat 17.8, SaturatedFat 6.8, Cholesterol 98.9, Sodium 866.7, Carbohydrate 4.2, Fiber 2, Sugar 0.9, Protein 28.2
CHICKEN WITH WINE & MUSHROOMS
The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
- Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.
Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium
CHICKEN WITH MUSHROOMS AND WHITE WINE
An easy Chicken with Mushrooms recipe and White Wine
Provided by Peggie O'Kennedy
Categories Chicken Herb Mushroom Sauté Quick & Easy White Wine Bon Appétit Ireland
Yield Serves 4
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
- Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.
CHICKEN WITH MUSHROOMS AND WINE
The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
- Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
- Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
- Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
- Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
- Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
- With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
- Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
- Garnish with chopped parsley.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN WITH WHITE WINE AND MUSHROOM REDUCTION
Make and share this Chicken With White Wine and Mushroom Reduction recipe from Food.com.
Provided by Just_Ducky
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken breasts in quarters, roughly 2 inch squares. Tenderize each piece between wax paper.
- Mix flour, dry mustard, sea salt and fresh ground pepper in a pie plate.
- Dredge chicken in flour mixture.
- Preheat a large, heavy skillet or electric frying pan to med-high.
- Fry mushroom slices in 15 ml olive oil until lightly browned, remove from pan to a plate.
- Saute onion slices until translucent, also remove from pan to same plate as mushrooms.
- Add another 15 ml olive oil to pan, brown both sides of chicken. Remove from pan to a plate.
- De-glaze pan with white wine, stirring constantly and removing all bits from bottom of pan.
- Add can of cream of mushroom soup and stir well until all lumps are gone.
- Return mushrooms, onions and chicken tenders to sauce, stir well.
- Reduce to low, cover and simmer for 20 minutes, stirring occasionally.
- Remove cover, increase heat to medium, bring to a low boil until sauce reduces to desired consistency, approximately 5 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 376.6, Fat 20.9, SaturatedFat 4.8, Cholesterol 69.6, Sodium 551.5, Carbohydrate 15.3, Fiber 0.8, Sugar 2.9, Protein 26.3
CHICKEN MEDALLIONS IN WHITE WINE REDUCTION
This was originally a recipe for Beef Tenderloin with Red Wine Reduction that I converted for my daughter who didn't like beef at the time. I serve it with Rissoto and Grilled Asparagus and Carrots. It is a nice easy dinner for 2 on a work night when you don't have a lot of time or energy, but can be multiplied for dinner parties when you want the compliments also without expending a lot of time or energy.
Provided by Doesnt Do Dishes
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees.
- Combine the salt, pepper, and garlic powder in a zip closure bag.
- Very lightly oil the chicken with olive oil.
- Sprinkle the mixture liberally over all sides of the chicken and press into the meat.
- Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
- Sear the chicken for a minute or so on all sides, sprinkle with Tarragon.
- Add ¼ cup of chicken broth to the skillet (to prevent smoking in the oven and keep meat moist).
- Transfer skillet to preheated oven and roast chicken for about 8 to 10 minutes.
- Remove skillet from oven; transfer chicken to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for 35- 45 minutes if needed.
- Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped onion and cook for a minute or so. Add ½ cup chicken broth to the skillet, scraping all the caramelized juices and bits with a spoon.
- Add the wine and bring to a boil to reduce the volume of the sauce by about half.
- If holding the final preparation, stop at this point, cover skillet, and turn heat off.
- Just before serving, slice the chicken into ¾" to 1" medallions.
- Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper.
- Return the medallions to the hot pan and gently warm them in the sauce until completely cooked.
- Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
WHITE WINE GARLIC CHICKEN
This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.
Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
SCARBOROUGH FAIR CHICKEN WITH WHITE WINE
I named this recipe after the song that inspired me to experiment with wine, herbs and chicken which always just seems to go together for some reason. Remember that part of the song that says "parsley, sage, rosemary and thyme" in the classic Simon and Garfunkle song, "Scarborough Fair". I hope you will enjoy my results as much as Alicia and I do.
Provided by Karen From Colorado
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown chicken and garlic in a small amount oil in a large frying pan.
- Sprinkle herbs, onion salt and pepper on top of chicken.
- Pour wine over chicken and herbs.
- Wash and cut lemon in half.
- Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
- Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
- Serve chicken with a wild rice mixture, spooning the liquid over the the rice.
CHICKEN BREASTS WITH WINE AND CREAM REDUCTION
I came up with this while struggling to find a chicken recipe that would work for company. It turned out so well i had to put it here, very springy and fresh tasting, fresh herbs and chopped tomatoes add color and great flavor.
Provided by Patriotmom
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pat the pounded chicken breasts very dry with paper towels. Season with salt ,pepper and sunny paris seasoning on both sides.
- Heat a large saute pan and add equal parts olive oil and butter just enough to geneouresly coat the pan. Just before putting the chicken in the pan dredge it in flour lightly.
- Saute over medium high heat three to four minutes each side, brown nicely but watch the heat, lower if getting too dark. Remove chicken to a plate and cover to keep warm.
- Add the shallots to the pan and briefly saute, two minutes or so. Add the wine and scrape up all the brown bits,bring heat up to high, watch closely and reduce to a thick glaze. Stir all along.
- Add the cream and mustard, season with additional salt, pepper and seasoning blend. Boil over high heat stirring until reduced and thickened.
- Add tomatoes and tarragon, stir and add the chicken back along with any juices. Return heat to medium low and cover heat for two minutes.
- Serve with fluffy white or brown rice.
Nutrition Facts : Calories 389.4, Fat 29.9, SaturatedFat 14.6, Cholesterol 115.2, Sodium 117.1, Carbohydrate 12.7, Fiber 1.2, Sugar 1.8, Protein 18.3
WHITE WINE MUSHROOM CHICKEN
Make and share this White Wine Mushroom Chicken recipe from Food.com.
Provided by Kate Jam
Categories Chicken Breast
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In large pot or pan brown chicken in oil.
- In separate bowl mix cream of mushrooms, cream of celery, water chestnuts, mushrooms and wine.
- Stir until smooth.
- Add to chicken and bring to simmer.
- Sprinkle cilantro over mixture and cover.
- Lower heat so mixture is just barely bubbling and let cook for 25-30 minutes.
- Serve over mashed potatos or Jasmine rice.
Nutrition Facts : Calories 719.5, Fat 30.3, SaturatedFat 7.8, Cholesterol 101, Sodium 2122.6, Carbohydrate 53.3, Fiber 4.7, Sugar 12.2, Protein 39.1
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