Italian Chicken Boscaiola
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Calories
312 kcal
-
Course
Main Course
-
Cuisine
Italian
Italian Chicken Boscaiola
Report
These easy Chicken Boscaiola is creamy and delicious. A creamy mushroom Italian chicken recipe that is perfectly spiced.
Share:
Ingredients
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1 pound mushrooms variety (fresh or frozen) sliced
- 1-2 tablespoons fresh parsley minced
- 2-4 pinches salt
- 1 pound small boneless skinless chicken breasts although you can cut them into cubes rather than leaving whole.
- 3-4 tablespoons all purpose flour (for dredging)
- 1½ tablespoons butter
- ¼ cup white sauce (homemade or storebought)
- ¼ cup white wine (or a good quality pure white grape juice)
- ¼ cup water
- 1-2 dashes black pepper
Instructions
- In a medium pan add the olive oil and garlic, cook on low heat for about a minute, then add the mushrooms, pinch of salt and chopped parsley, combine and cover. Let cook for a few minutes, then uncover and continue cooking until the mushroom are tender and slightly browned. Set aside.
- Dredge the chicken pieces well in flour, set aside.
- In a large pan add the butter, when melted add the dredged chicken, sprinkle with a pinch or two of salt and cook on medium heat turning to brown on both sides. Remove the chicken from the pan.
- To the pan add the mushrooms, white sauce, wine, water and black pepper, gently stir to combine. Then heat on high and bring to a boil, lower the heat to low/medium add the chicken, cover the pan and cook for approximately 30 minutes until the chicken is cooked through. Stir often so the mixture doesn’t burn, and turn the chicken over at the halfway point.
- Remove the cover and let thicken if needed or desired. Serve immediately.
Notes
- If you prefer to make your own white sauce rather than purchase it, it's very easy. In a medium pot melt 1 tablespoon of butter then stir in 1 tablespoon of flour and a pinch or two of salt. Slowly add a cup of milk stirring constantly on low/medium heat until thickened.
- Using a cooking thermometer you will know the chicken is cooked when it reads or 165°F (74°C) for chicken cuts.
- Any leftovers should be stored in an airtight container and refrigerated. It will last up to 3-4 days properly stored in the fridge. The leftovers can be reheated on low heat in a skillet (you might need to add a drop of milk or water if it is really thick) or microwave.
- I like to serve it over rice or even egg noodles. Most Italians just eat it plain with of course a side of crusty Italian bread and a mixed salad.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
9g
(3%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
367mg
(15%)
Potassium
810mg
(23%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
251IU
(5%)
Vitamin C
5mg
(6%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 367mg | 15% |
| Potassium | 810mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
Authentic pasta alla Boscaiola (with sausage and mushrooms)
Mediterranean, Italian
5.0
(150 reviews)
Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)
Italian, Italian-American Fussion
5.0
(72 reviews)
