Chicken and Mushrooms in a Garlic White Wine Sauce
"Indulge in the delightful flavors of Chicken and Mushrooms in a Garlic White Wine Sauce, a quick and delicious meal that can be prepared in just 20 minutes—ideal for hectic weeknights! This dish pairs wonderfully with brown rice, pasta, quinoa, or farro, and you can also complement it with some roasted vegetables and a fresh salad for a well-rounded meal."
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Ingredients
- 2 tsp butter
- 1/3 cup fat free chicken broth
- 2 tsp olive oil
- 1/4 cup chopped fresh parsley
- 3 cloves garlic
- salt and fresh pepper to taste
- 1/4 cup white wine
- 1/4 cup all-purpose flour*
- 8 chicken tenderloins
- 12 oz sliced mushrooms
Instructions
- 1
Begin by preheating your oven to a temperature of 200°F.
- 2
Generously season the chicken pieces with salt and pepper, then lightly coat them in flour.
- 3
In a large skillet, warm it over medium heat; once heated, add 1 teaspoon of butter and 1 teaspoon of olive oil.
- 4
Place the chicken in the skillet and cook for approximately 5 minutes on each side, or until the chicken is cooked through and no longer pink in the center.
- 5
Once cooked, transfer the chicken to the oven to keep warm.
- 6
In the same skillet, add more olive oil and butter, followed by the minced garlic. Sauté for a few seconds; then incorporate the mushrooms along with salt and pepper, stirring occasionally until they turn golden brown, which should take around 5 minutes.
- 7
Pour in the white wine and chicken broth, adding fresh parsley; use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Continue to cook for a few more minutes, or until the liquid has reduced by half.
- 8
Spoon the mushroom sauce over the chicken and serve immediately.
Nutrition Information
Notes & Tips
- *I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.