Chicken And Mushrooms In Garlic White Wine Sauce Recipes

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CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE



Chicken and Mushrooms in a Garlic White Wine Sauce image

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.

Provided by Gina

Categories     Dinner

Time 20m

Number Of Ingredients 10

8 chicken tenderloins (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 sliced mushrooms
1/4 cup white wine (omit for w30, paleo and add more broth)
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Steps:

  • 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.

Nutrition Facts : ServingSize 2 tenderloins with mushrooms, Calories 217 kcal, Carbohydrate 6 g, Protein 29.5 g, Fat 7.5 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 108.5 mg, Fiber 1.5 g, Sugar 2 g

CHICKEN WITH MUSHROOMS AND WHITE WINE GARLIC SAUCE



Chicken with mushrooms and white wine garlic sauce image

This seemingly humble chicken recipe is a total showstopper. The sauce is made from white wine, chicken stock, and sherry, and flavored with fresh herbs, garlic, and mushrooms. It's the chicken dinner of your dreams!

Provided by Ari Laing

Categories     Dinner

Time 10m

Number Of Ingredients 14

1 cup all purpose flour (plus 2 tablespoons)
kosher salt
freshly ground black pepper
1 tablespoon garlic powder
2-3 lbs boneless (skinless chicken thighs)
1/2 cup olive oil
2 lbs shiitakes and/or white button mushrooms ((thinly sliced))
6 large garlic cloves
10-12 thyme or rosemary sprigs
1/3 cup dry sherry
4 garlic cloves ((minced))
2 cups chicken stock ((can substitute vegetable stock or water))
2 cups dry white wine
2 tablespoons butter (room temperature)

Steps:

  • Preheat oven to 325 F. Combine flour, 1 ½ tablespoons salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder in a bowl and stir to combine.
  • Pat chicken dry with a paper towel, then dredge in flour mixture until evenly coated on both sides. Shake off excess.
  • In a large dutch oven, heat olive oil over medium-high heat. When hot add chicken thighs, making sure not to crowd the pan. This will take at least two batches. Cook undisturbed for 5 minutes, then flip and cook for an additional 5. Remove chicken to a plate and continue cooking until all chicken is browned.
  • Add the mushrooms, whole garlic cloves, and herbs (you can tie the herbs together with kitchen twine to make removal easier later, or just leave them loose and keep them in the finished product). Cook, stirring occasionally, for 5-7 minutes. Pour in sherry and scrape the bottom of the pan to release any brown bits. Add minced garlic and cook for 1 minute more.
  • Pour in chicken stock and white wine, then season with 1 tablespoon kosher salt and ½ teaspoon of black pepper. Bring to a low boil, then return the chicken to the pan. Place a lid on top and bake for 30 minutes.
  • Remove chicken to a late plate, then bring the remaining liquid up to a simmer. Combine 2 tablespoons room temperature butter with 2 tablespoons all purpose flour in a small bowl. Add mixture to the pot and cook until fully incorporated, about 5 minutes. The sauce will thicken up slightly. Return chicken to the pot and serve immediately.

Nutrition Facts : Calories 576 kcal, Sugar 4 g, Sodium 189 mg, Fat 37 g, SaturatedFat 9 g, Carbohydrate 26 g, Fiber 4 g, Protein 25 g, Cholesterol 120 mg, ServingSize 1 serving

GARLIC CHICKEN AND MUSHROOMS IN WHITE WINE SAUCE



Garlic Chicken and Mushrooms in White Wine Sauce image

I've adapted this recipe from a Cooking Light magazine and it's extremely tasty. You can easily adapt this by using different herbs at the end besides parsley, like fresh tarragon or basil. Don't worry when stuff starts sticking to the pan in the beginning, when you add the white wine, it will totally deglaze the pan and use a wooden spoon to scrape the bits off the bottom as they add a lot of flavor! Healthy and quick to make. Serve this with crusty bread, a green salad, and a glass of chilled white wine -- or sparkling cider for the kiddos! :)

Provided by MelvinsWifey

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 ounces egg noodles (uncooked)
1 lb boneless skinless chicken breast
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon garlic, minced
1/2 teaspoon dried tarragon
8 ounces mushrooms, presliced
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped

Steps:

  • Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
  • Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.
  • Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken.
  • Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
  • Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done.
  • Stir in noodles; cook 1 minute or until thoroughly heated. Add parmesan cheese and fresh parsley (or other herbs), mix well, and serve.

Nutrition Facts : Calories 386, Fat 13.2, SaturatedFat 3.1, Cholesterol 102.1, Sodium 624.4, Carbohydrate 27.3, Fiber 1.8, Sugar 2.1, Protein 33.6

WHITE WINE & MUSHROOM CHICKEN



White Wine & Mushroom Chicken image

Chicken with a creamy white wine & button mushroom sauce

Provided by conal001

Time 50m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Preheat 1 tbsp oil in a high sided pan. Cook the shallots and garlic over a medium heat until they have become soft but not brown.
  • Add the mushrooms and cook until lightly browned.
  • Add the lemon and white wine and turn up the heat. Simmer until the white wine has reduced by half.
  • Turn down the heat and stir in the cream fraiche and thyme.
  • Add the remaining oil to a shallow pan on a high heat. Score the chicken breasts and cook until browned on each side.
  • Transfer chicken to a baking tray and pour over the mushroom sauce. Cook for approximately 30mins at 200C/ fan 180C or until chicken is cooked through.

WHITE WINE GARLIC CHICKEN



White Wine Garlic Chicken image

This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 cups sliced baby portobello mushrooms (about 6 ounces)
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine or reduced-sodium chicken broth

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

CHICKEN WITH MUSHROOM WINE SAUCE



Chicken with Mushroom Wine Sauce image

A visit to Napa Valley wine country inspired me to experiment with one of my mom's scrumptious chicken dishes. This elegant entree is so easy to prepare.-Jill Bonanno, Loma Linda, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15

4 bacon strips, diced
6 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons butter, divided
1/2 pound sliced fresh mushrooms
3/4 cup sliced green onions
1 large carrot, thinly sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3/4 cup chicken broth
3/4 cup white wine or additional chicken broth
1 bay leaf
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm. , Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon.

Nutrition Facts : Calories 281 calories, Fat 11g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 736mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

CHICKEN WITH WINE AND MUSHROOMS



Chicken With Wine and Mushrooms image

Amazingly simple, delicious and low calorie! Only 220 calories per serving! Plus this plates up beautifully and makes you look like you went all out! Makes any occasion special! Boneless skinless chicken breasts browned and juicy with a very tasty wine and mushroom sauce that is perfection on a plate! Yet this is so fast, easy and delicious you can make it on any busy weeknight or serve it up at your best dinner party! They just won't know what hit 'em!

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
6 green onions, chopped, green and white parts
2 garlic cloves, minced
1 cup dry white wine or 1 cup chicken broth
1 tablespoon butter, use real butter for best flavor
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
  • In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
  • Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
  • In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
  • Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
  • Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
  • Serve over rice, noodles or mashed potatoes.
  • NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.

CHICKEN WITH MUSHROOMS AND WHITE WINE



Chicken with Mushrooms and White Wine image

An easy Chicken with Mushrooms recipe and White Wine

Provided by Peggie O'Kennedy

Categories     Chicken     Herb     Mushroom     Sauté     Quick & Easy     White Wine     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 9

4 boneless chicken breast halves, with skin
All purpose flour
2 tablespoons vegetable oil
1 1/4 pounds mushrooms, sliced
4 large shallots, chopped
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 1/2 cups canned low-salt chicken broth
1 cup dry white wine

Steps:

  • Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
  • Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.

CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND CREAM



Chicken and Wild Mushrooms with White Wine and Cream image

Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 55m

Yield 6

Number Of Ingredients 12

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 pinch salt and pepper to taste
1 tablespoon olive oil
2 medium shallots, finely chopped
3 cloves garlic, minced
16 ounces sliced assorted wild mushrooms, such as chanterelles or shiitake
2 cups Swanson® Chicken Broth
½ cup dry white wine
1 bay leaf
1 teaspoon chopped fresh thyme leaves
2 tablespoons flour
½ cup cream

Steps:

  • Season chicken with salt and pepper.
  • Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
  • Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
  • Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 10.7 g, Cholesterol 100.4 mg, Fat 21.1 g, Fiber 1.1 g, Protein 26.6 g, SaturatedFat 6.8 g, Sodium 441.6 mg, Sugar 1.9 g

CHICKEN WITH WHITE WINE AND GARLIC



Chicken with White Wine and Garlic image

Provided by Cynthia Paige Ward

Categories     Chicken     Garlic     Mushroom     Sauté     Low Carb     Quick & Easy     White Wine     Bon Appétit     North Carolina

Yield Serves 2

Number Of Ingredients 8

2 tablespoons olive oil
1 cup sliced mushrooms (about 3 ounces)
1 tablespoon minced garlic
1 whole boneless chicken breasts (about 12 ounces), halved
Salt and pepper
3 tablespoon dry white wine
1 tablespoon lemon juice
1 tablespoon minced fresh parsley

Steps:

  • Heat oil in heavy medium skillet over medium heat. Add mushrooms and garlic and sauté until mushrooms begin to brown, about 5 minutes. Transfer mushrooms to plate; keep warm. Season chicken with salt and pepper. Add chicken to skillet and cook until brown on both sides, turning once, about 6 minutes. Add wine and lemon juice to skillet and continue cooking until liquid is reduced to 2 tablespoons, about 2 minutes. Place chick atop mushrooms. Drizzle chicken with pan juices. Sprinkle with parsley and serve.

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From fortheloveofcooking.net


CHICKEN AND MUSHROOMS IN GARLIC WHITE WINE SAUCE
2021-05-23 Chicken, mushrooms, and onions in a garlic butter wine sauce served over top of rice, mashed potatoes, or rice comes together in just 30 minutes. This recipe originally posted in July 2014. This week has been another busy one. I've had plenty of meetings at work, I've been making a ton of new recipes, and I'm trying to get back into the groove ...
From hezzi-dsbooksandcooks.com


CHICKEN AND MUSHROOMS IN GARLIC WHITE WINE SAUCE
Chicken and Mushrooms in Garlic White Wine Sauce recipe: Try this Chicken and Mushrooms in Garlic White Wine Sauce recipe, or contribute your own.
From bigoven.com


PHEASANT IN CREAMY MUSHROOM SAUCE - BESTAPPLIANCESVC.COM
2022-05-11 Add pheasant and bake at 350° until pheasant is tender. Add garlic and fresh herbs, mix. Melt the oil and butter In a heavy skillet on medium heat. Flatten pheasant to 1/4-in. I
From bestappliancesvc.com


CHICKEN & MUSHROOMS IN GARLIC WHITE WINE SAUCE RECIPE
Light chicken and mushroom dish with egg noodles, mushrooms and white wine. Using yolk free noodles reduces the fat content even further. From Cooking Light. Recipe Categories . Course. Appetizers (3029) Beverages (2087) Breakfast (2554) Desserts (5678) Dinner (11633) Lunch (6800) Ingredient . Beef (3306) Pasta (1861) Pork (3383) Poultry (3985) Salmon (489) …
From recipezazz.com


CREAMY CHAMPAGNE CHICKEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts …
From recipeschoice.com


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Top Asked Questions

What is the best way to cook chicken with mushroom sauce?
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.
How many calories in chicken and mushrooms in garlic white wine sauce?
Success Stories Skinnytaste> Main Ingredient> Chicken Recipes> Chicken and Mushrooms in a Garlic White Wine Sauce Chicken and Mushrooms in a Garlic White Wine Sauce 242SP217 Cals29.5 Protein6 Carbs7.5 Fats437 4.82from 59votes
How to make chicken parmesan with mushrooms?
First, split the chicken breast in half so that you have two even cutlets. Season with salt and pepper then bread the chicken lightly in flour. Pan fry until golden brown on both sides, then remove from the pan and set aside. Step 2. Sauté the Mushrooms In the same pan sauté the mushrooms, shallot and garlic then deglaze with the wine. Step 3.
How do you cook with garlic garlic and wine?
Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour. Add the wine and simmer for about 5 minutes until the wine has largely soaked in. Crumble in the stock cube.

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