Chicken With Wine and Mushrooms

Name: Chicken With Wine and Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 6 boneless skinless chicken breasts; 1 tablespoon olive oil; 8 ounces fresh mushrooms, sliced; 6 green onions, chopped, green and white parts; 2 garlic cloves, minced; 1 cup dry white wine or 1 cup chicken broth; 1 tablespoon butter, use real butter for best flavor; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon cornstarch; 2 tablespoons cold water

(42)

Recipe by Mamas Kitchen Hope

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!

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READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

6

boneless skinless chicken breasts
1

tablespoon olive oil
8

ounces fresh mushrooms, sliced
6

green onions, chopped, green and white parts
2

garlic cloves, minced
1

cup dry white wine or 1 cup chicken broth
1

tablespoon butter, use real butter for best flavor
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper
1

tablespoon cornstarch
2

tablespoons cold water

DIRECTIONS

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.

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