Community Pick
Chicken With Wine and Mushrooms

photo by Chef PotPie




- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
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
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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
This was very good and quite pretty, but I did make some changes. I only used 1/4 t of salt. While I cooked the chicken, I put oregano, rosemary and parsley in the wine to soak. I used unsalted butter and put pepper on the chicken before browning. I thought it came out delicious. I served it over brown rice with a side of asparagus. Oh and I used spanish onions as that was all I had on hand and sliced them.....still lovely and very tasty. I used cooking wine also....Goya dry white wine (cooking) I was happy with the results. I don't drink wine (more of a beer girl :) ), so that was all I had on hand! Thanks for posting, will definitely make this again!
-
This was very simple to prepare and the result was the taste of a sophisticated meal! I served it along a pilaf and garlic spiked spinach. You would have never have known this was a dietetic meal by the taste. My wife loved it and I will be preparing this for large dinner parties. Thanks for sharing!
see 35 more reviews
Tweaks
-
The recipe itself goes well together: white wine, mushrooms, chicken. However, my boyfriend and I cooked this meal and would suggest: adding more minced garlic (the wine overpowers the garlic), using white onions instead of the green onions, and if you plan on putting this recipe ontop of rice i would suggest making extra sauce hope my opinion helps =)
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.