Tuesday, October 9, 2012

Chicken and Mushrooms with Garlic White Wine Sauce


  • 2 boneless, skinless chicken breasts, sliced into medallion-sized pieces
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all purpose flour
  • 3-4 cloves garlic, minced
  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley (You can also use dried parsley. See my note here.) 


  1. Preheat oven to 200°. 
  2. Season chicken with salt and pepper. Lightly dredge in flour. 
  3. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. 
  4. 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.
  5. 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.
  6. Add wine, chicken broth, parsley; stir, breaking up any brown bits from the bottom of the pan. 
  7. Cook a few more minutes or until the liquid reduces by half. 
  8. Top the chicken with the mushroom sauce and serve over rice.

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