Chicken with Garlic-Mushroom White Wine Sauce

Chicken with garlic-mushroom white wine sauceThis recipe for chicken with garlic-mushroom white wine sauce served over egg noodles, rice or pasta is great as is or throw a little spinach in the mix during the last 2 minutes of cooking.

Give it a try and let us know what you think.

Chicken with Garlic-Mushroom White Wine Sauce
 
Prep time
Cook time
Total time
 
Chicken with Garlic-Mushroom White Wine Sauce served with egg noodles, pasta or rice. Easy, quick and delicious.
Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 1 6oz package Wide Egg Noodles or pasta or 1 cup rice
  • 1 1/2 pounds Boneless Chicken Breasts
  • 2 TBL flour, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 1/2 TBL minced Garlic
  • 1 8oz package Sliced Mushrooms (baby cremini or cremini work well)
  • 1/2 Dry White Wine
  • 1 cup Chicken Stock or Broth
  • 1 tsp Fresh Cilantro (1/2 tsp of dried)
  • 1/4 cup Parmesan Cheese
Instructions
  1. Cook egg noodles, pasta or rice following package directions. Drain and keep warm.
  2. Combine 1 TBL flour, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp garlic powder and 1/2 tsp onion powder in a small bowl, set aside.
  3. Cut chicken into 1 inch pieces, place pieces in a bowl and sprinkle flour mixture over chicken, toss to coat.
  4. Get a sheet of foil ready to place the chicken in after browning.
  5. Heat a large skillet or dutch oven over med-high heat. Add 1 TBL Olive Oil to pan, swirl oil to coat pan.
  6. Add chicken, cook for 2 minutes then turn to brown other side for 2 minutes.
  7. Remove chicken to foil, close to seal and keep warm.
  8. Add another TBL of olive oil to pan, swirl oil to coat pan.
  9. Add mushrooms and minced garlic, cook for 4 - 5 minutes, stirring frequently. Mushrooms should be tender.
  10. Add wine, cook one minute.
  11. Add remaining TBL of flour, use wisk to blend into wine sauce. Cook one minute, stirring constantly.
  12. Add stock, 1/4 tsp salt and pepper. Cook one minute, stirring frequently. Sauce should start to thicken slightly.
  13. Add the chicken back to the pan, cover and simmer for two minutes. (If you want to add some fresh spinach, now is the time. A few handfuls of baby spinach should do.)
  14. Uncover and cook for one more minute or until chicken is done.
  15. Add fresh cilantro and noodles or pasta and stir for a minute until thoroughly heated. If serving with rice, I prefer to server over the rice.
  16. Top each serving with a nice sprinkle of parmesan cheese.
 

     

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