Chicken and Mushrooms in a Garlic White Wine Sauce
User Reviews
4.8
Chicken and Mushrooms in a Garlic White Wine Sauce
Description
Chicken and Mushrooms in a Garlic White Wine Sauce starts with seasoning chicken tenderloins and lightly dredging them in all-purpose flour, which helps achieve a lightly crisped exterior when cooked in butter and olive oil. After cooking the chicken, it's kept warm while the sauce is made.
The sauce is built by sautéing minced garlic and sliced mushrooms in butter and olive oil until golden. White wine and chicken broth are added, and the mixture is simmered, scraping up browned bits from the pan to deepen flavor and reduce the sauce by half. Fresh parsley added at the end contributes brightness and a touch of color.
The result is plated by topping the chicken with the mushroom sauce. This dish pairs well with simple sides like steamed vegetables or a starch to absorb the sauce.
Notes mention using less flour than called for, indicating flexibility in coating amount to adapt the sauce's thickness to preference.
Ingredients
- 8 chicken tenderloin 16 oz total
- 2 tsp butter
- 2 tsp olive oil
- 1/4 cup all-purpose flour use rice flour for gluten free, omit for paleo, w30
- 3 cloves garlic (minced)
- 12 oz mushroom sliced
- 1/4 cup white wine (omit for w30, paleo and add more broth)
- 1/3 cup chicken broth fat free
- salt fresh, to taste
- black pepper fresh, to taste
- 1/4 cup parsley chopped, fresh
Instructions
- Preheat oven to 200°F.
- 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.
Notes
- Using less flour for dredging ensures a lighter coating and slightly thinner sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 2tenderloins with mushrooms | |
| Calories | 217kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 29.5g | 59% |
| Fat | 7.5g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 88mg | 29% |
| Sodium | 108.5mg | 5% |
| Fiber | 1.5g | 6% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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