Seasoned Chicken in a Light Wine Sauce

READY IN: 20mins
Recipe by Cyril

This is a healthy way to add a little flavor to chicken without all the fat, and just a little salt. You can substitute or add any vegetable that sautes well if you don't like onions, but the mushrooms are a must. Pairs well with steamed veggies and/or rice. You could add a little cornstarch slurry while the liquid reduces to help thicken the sauce, but I like to keep it on the light side. Using a lid on the non-stick skillet is a key step to the recipe. It keeps the Chicken from drying out.

Top Review by Chef Curt

This was very tasty. I just found out I'm mildly diabetic and now I have to watch my sugars, so was looking for something without bread or grains in it. I added some chopped bacon and spinach to mine, and it came out great.

Ingredients Nutrition


  1. Tenderize and pound out the chicken to an even thickness
  2. Brush both sides of chicken with olive oil.
  3. Sprinkle both sides of chicken with Mrs. Dash.
  4. To a heated non-stick skillet over medium heat add the seasoned chicken to one side, and the Mushrooms and onions to the other.
  5. Cover with a lid and cook for 5 minutes.
  6. Turn Chicken over, cover with lid and cook for another 5 minutes or until done.
  7. Remove chicken from skillet and keep warm.
  8. To the mushrooms and onions add the water, wine, salt, and pepper.
  9. Keep uncovered and reduce liquid/mushroom mixture over high heat until it thickens.
  10. Serve mushrooms and onions over chicken and enjoy.

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