Chicken and Mushrooms in a Garlic Wine Sauce


I began to feel like I was running out of healthy dinners to make that Tom and I would both like and then I found this recipe. I've tried making a wine sauce before but it never seemed to turn out the way I wanted it to. It either tasted too much like wine or I didn't let it reduce long enough and it was more liquid than sauce. I managed to get this one right, though.

Chicken and Mushrooms in a Garlic Wine Sauce
Servings: 4
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    • 2 boneless, skinless chicken breasts, cut into 1" pieces
    • 4 tbsp. all purpose flour
    • 12 oz. mushrooms, sliced
    • 4 cloves garlic, minced
    • 1/4 cup white wine
    • 1/3 cup chicken broth
    • 2 tsp.. olive oil
    • 2 tsp. butter
    • 1/4 cup fresh parsley, chopped
    • salt and pepper to taste
1. Season the chicken with salt and pepper then lightly dredge through flour, shaking off the excess.
2. In a large skillet, add 1 tsp. each of the olive oil and butter over medium-high heat. Once the butter has melted, at the chicken to the skillet and cook until lightly browned on all sides.
3. Transfer the chicken to a plate and tent with foil to keep warm.
4. Add the remaining olive oil and butter to the pan. Add the garlic and mushrooms to the pan. Season with salt and pepper. Cook for 5 minutes or until the mushrooms are lightly golden.
5. Add the chicken broth, white wine and parsley to the pan. Stir with a wooden spoon to break up any of the brown bits from the chicken. Cook for 3-4 more minutes or until the liquid has reduced by half.
6. Serve the mushrooms and sauce over the chicken.

Tom and I both really liked this recipe. I've made it quite a few times. I serve it over brown rice and sprinkle it with additional fresh parsley.

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