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:

Quickview
106k Calories
12g Protein
3g Total Fat
4g Carbs
5% Health Score
Limit These
Calories
106k
5%

Fat
3g
6%

  Saturated Fat
1g
7%

Carbohydrates
4g
2%

  Sugar
1g
1%

Cholesterol
34mg
12%

Sodium
303mg
13%

Alcohol
0.77g
4%

Get Enough Of These
Protein
12g
25%

Vitamin B3
6mg
34%

Vitamin K
31µg
30%

Selenium
20µg
29%

Vitamin B6
0.44mg
22%

Phosphorus
147mg
15%

Vitamin B5
1mg
14%

Vitamin B2
0.23mg
13%

Potassium
343mg
10%

Copper
0.16mg
8%

Vitamin C
4mg
5%

Vitamin B1
0.07mg
5%

Magnesium
18mg
5%

Vitamin A
204IU
4%

Iron
0.71mg
4%

Zinc
0.56mg
4%

Fiber
0.89g
4%

Folate
12µg
3%

Manganese
0.06mg
3%

Vitamin B12
0.14µg
2%

Vitamin E
0.3mg
2%

Calcium
12mg
1%

Vitamin D
0.15µg
1%

covered percent of daily need
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During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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