Chicken and Mushrooms in a Garlic White Wine Sauce
So yesterday was the one day of the year when I tried being a good wife by cooking up something delicious for dinner (I kid, I kid…..sort of). Here’s the thing with me- I don’t cook often, but when I do, I make some really good recipes. I’m not bragging, but usually people who don’t cook regularly will make mac and cheese from a box and consider that to be legit. That’s not me- I’ll make really involved recipes that usually turn out really well and wow Jonathan. It’s just that I’ll go a long time in-between each of these cooking excursions. But last night I felt like making something. I had chicken, and I had a white wine that I wanted to use. So I perused the internet until I found THIS, and decided to give it a go. Not only did it end up being fantastic, but it’s healthy too! Take a look:
Here’s what you’ll need:
8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley
Preheat oven to 200°. 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.
Now, here’s the thing – I totally messed up and FORGOT to add the chicken stock. I know, I know…. Also, I decided to use about a cup of white wine, instead of what the directions suggested, which I really liked. Finally, I decided to serve this over rice, but only had some boil in the bag brown rice, and I must not have used enough water, because the rice soaked up everything and the bag broke and it was a hot burnt mess. Salvageable, but a mess none the less. All in all though – this turned out to be a delicious, easy week night meal that’s good for you too! Jonathan and our occasional house-guest (my sister, Alyse) both LOVED it.
Make sure to check out the link to look at the nutritional stats!