Italian Chicken Boscaiola
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
312 kcal
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Course
Main Course
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Cuisine
Italian
Italian Chicken Boscaiola
Description
Italian Chicken Boscaiola begins with sauteing garlic and sliced mushrooms in olive oil with salt and fresh parsley until browned and tender. Meanwhile, bite-sized chicken breast pieces are coated in flour and browned in butter for a lightly crisp exterior. The cooked mushrooms are returned to the pan along with a creamy white sauce, white wine, water, and seasonings like black pepper. The mixture is brought to a boil then simmered covered, allowing the chicken to cook through and absorb the flavors. The sauce thickens slightly on uncovered heat before serving.
The dish balances the earthy, meaty mushrooms with tender chicken in a mildly creamy sauce enhanced by aromatic garlic and herbs. It works well over rice, noodles, or simply with crusty bread and salad for a moderate meal. The process is straightforward, using common ingredients and techniques.
Notes suggest making white sauce from butter, flour, and milk if preferred. A cooking thermometer can confirm chicken doneness at 165°F (74°C). Leftovers keep refrigerated for 3-4 days and reheat gently with added liquid to maintain sauce consistency.
Ingredients
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1 pound mushroom variety fresh or frozen sliced
- 1-2 tablespoons parsley fresh, minced
- 2-4 pinches salt
- 1 pound chicken breast small boneless skinless, can cut 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
- Homemade white sauce can be made by melting butter, whisking in flour and salt, then adding milk until thickened over medium heat.
- Use a cooking thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat leftovers gently on low heat adding a splash of milk or water if sauce thickens too much.
- Serve over rice, egg noodles, or enjoy with crusty Italian bread and a mixed salad.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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