Chicken And Mushroom Sauvignon Blanc Recipes

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CHICKEN AND MUSHROOM SAUVIGNON BLANC



Chicken and Mushroom Sauvignon Blanc image

Make and share this Chicken and Mushroom Sauvignon Blanc recipe from Food.com.

Provided by marguerite moriarty

Categories     Stew

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb extra thick bacon, cut into 1 inch pieces
1 1/4 lbs medium mushrooms, sliced
1 1/2 lbs chicken thighs (6 large thighs)
6 cloves garlic
2 (10 ounce) bags white pearl onions
1/4 cup Dijon mustard
3 tablespoons tomato paste
2 teaspoons dried thyme
2 teaspoons dried sage (or 1 Tbsp Herbs de Provence)
1 bottle sauvignon blanc wine
1 (14 ounce) can chicken broth
salt and pepper, to taste
1/4 cup coarsely chopped parsley (to garnish)

Steps:

  • In a heavy-bottomed large pot, place the chicen, garlic, onions, mustard, tomato paste, herbs, wine and chicken broth.
  • Bring to a boil over high heat.
  • Reduce the heat to moerate and simmer about 1 hour, or until chicken is very tender and the mixture is saucy.
  • While the chicken is simmering prepare the bacon and mushrooms.
  • In a large saute pan, cook the bacon until crisp.
  • Remove with a slotted spoon and set aside on paper towels as needed.
  • Discard all but 1 1/4 tbls of the bacon fat.
  • Cook the mushrooms in the bacon fat over high heat until golden brown.
  • Remove from the pan and add to the reserved bacon.
  • When the chicken is tender, add the reserved bacon and mushrooms and cook 15 minutes.
  • Season with salt and pepper and garnish with the parsley.
  • Hint: If I'm in a hurry I use boneless thighs, boil with ingredients in step 1 for 20 minutes.
  • Remove the thighs, and reduce the mixture on High heat until saucy, about 10 minutes.
  • Then complete with the bacon and mushrooms.

Nutrition Facts : Calories 1016.2, Fat 79.2, SaturatedFat 24.7, Cholesterol 220.4, Sodium 1688.8, Carbohydrate 24.6, Fiber 5.5, Sugar 10.9, Protein 52.4

CHICKEN AND MUSHROOM SAUTE



Chicken and Mushroom Saute image

A quick and easy dish that is low fat and delicious. Serve over cooked rice.

Provided by ANGCHICK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 2

Number Of Ingredients 12

2 skinless, boneless chicken breast halves - pounded thin
¼ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons butter
2 teaspoons vegetable oil
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 packet chicken bouillon granules
1 teaspoon cornstarch
½ teaspoon dried parsley
¼ teaspoon garlic powder
ground black pepper to taste

Steps:

  • Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
  • To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
  • Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 17.2 g, Cholesterol 79.6 mg, Fat 10.9 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 3.7 g, Sodium 931.9 mg, Sugar 1.9 g

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