Chicken and Mushrooms in a Garlic White Wine Sauce
The recipe Chicken and Mushrooms in a Garlic White Wine Sauce can be made in about 30 minutes. This recipe serves 8 and costs $1.16 per serving. This side dish has 107 calories, 13g of protein, and 4g of fat per serving. 2224 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. This recipe from Skinny Taste requires gluten free flour, garlic, fat free chicken broth, and white wine. Overall, this recipe earns a pretty good spoonacular score of 54%. Similar recipes include Chicken and Mushrooms in Garlic White Wine Sauce, Chicken and Mushrooms in a Garlic White Wine Sauce, and Chicken and Mushrooms in Garlic White Wine Sauce + Weekly Menu.
Servings: 8
Ingredients:
2 tsp butter
8 chicken tenderloins, 16 oz total
1/3 cup fat free chicken broth
1/4 cup chopped fresh parsley
3 cloves garlic, minced
1/4 cup all-purpose flour* (use rice flour for gluten free, omit for paleo, w30)
12 oz sliced mushrooms
2 tsp olive oil
salt and fresh pepper to taste
1/4 cup white wine (omit for w30, paleo and add more broth)
Equipment:
oven
frying pan
wooden spoon
Cooking instruction summary:
Preheat oven to 200F. 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.
Step by step:
1. Preheat oven to 200F. Season chicken with salt and pepper. Lightly dredge in flour.
2. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
3. 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.
4. 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.
5. 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 Information:
covered percent of daily need
