Chicken With White Wine And Mushrooms Recipes

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CHICKEN WITH CREAMY MUSHROOM SAUCE



Chicken with Creamy Mushroom Sauce image

This Chicken with Creamy Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 10

2 tablespoon butter (unsalted)
1 pound chicken breasts (boneless and skinless, cut in half lengthwise)
salt and pepper to taste
1 medium onion (chopped)
3 cloves garlic (minced)
12 ounce white mushrooms (sliced)
1 tablespoon all-purpose flour
¼ cup white wine
1 ½ cups heavy cream (or heavy cream )
1 tablespoon parsley (for garnish)

Steps:

  • Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
  • Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
  • Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
  • Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
  • Finish and Serve: Garnish with parsley and serve hot.

Nutrition Facts : Calories 541 kcal, Carbohydrate 10 g, Protein 29 g, Fat 42 g, SaturatedFat 25 g, Cholesterol 210 mg, Sodium 173 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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 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



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 WITH MUSHROOMS AND WINE



Chicken With Mushrooms and Wine image

The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 45m

Number Of Ingredients 8

4 chicken-breast halves (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
3 tablespoons butter, divided
1/4 cup flour
1 pound mushrooms, sliced
1/2 cup wine
Parsley, for garnish
Salt and pepper

Steps:

  • Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
  • Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
  • Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
  • Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
  • Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
  • Transfer the chicken to a plate and cover loosely with foil to keep warm.
  • Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
  • With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  • Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
  • Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN WITH WINE & MUSHROOMS



Chicken with wine & mushrooms image

The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 7

4 skinless chicken breasts
1 tbsp plain flour, seasoned
150ml chicken stock (use ½ a cube)
250g pack chestnut mushroom, halved
few thyme sprigs, leaves only
150ml red wine
1 tbsp mild olive oil or vegetable oil

Steps:

  • Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
  • Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Wine-Braised Chicken With Mushrooms and Leeks image

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

Provided by Melissa Clark

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
  • In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
  • Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
  • Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
  • Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
  • Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

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 WHITE WINE AND MUSHROOMS



Chicken with White Wine and Mushrooms image

Provided by Peggy Markel

Categories     Chicken     Mushroom     Poultry     Sauté     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

4 chicken breast halves with skin and bone
All purpose flour
1/4 cup olive oil
2/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tablespoons chopped Italian parsley
2 large garlic cloves, chopped
1 pound mushrooms, sliced
1 14 1/2- to 15-ounce can diced tomatoes in juice
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, skin side down, and sauté until brown, about 5 minutes. Turn chicken over and sauté 3 minutes. Transfer chicken to bowl. Add onion, carrot, celery, parsley and garlic to skillet; sauté 2 minutes. Add mushrooms and sauté until starting to brown, about 10 minutes. Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes. Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes. Transfer chicken and sauce to plates and serve.

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 SAUTé WITH MUSHROOMS AND WHITE WINE



Chicken Sauté With Mushrooms and White Wine image

Sautéed chicken baked with sautéed mushrooms and garlic in white wine with herbs. Very easy and tastes wonderful. Serve with rice or pasta.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs roasting chickens, cut up
1/4 cup flour
2 1/2 tablespoons butter
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 garlic clove, crushed
1 cup mushroom, sliced
1 cup white wine
2 tablespoons fresh parsley, chopped
1 1/2 tablespoons fresh basil, chopped
1/2 tablespoon dried marjoram

Steps:

  • Preheat oven to 350°F.
  • Dust chicken with flour, shaking off excess.
  • In a large heavy skillet, heat butter and oil over medium-high heat.
  • Add chicken; sauté until browned, but not cooked through (about 4 minutes per side).
  • Remove chicken from oil and place in a 9x13-inch baking pan.
  • Sauté garlic and mushrooms, stirring constantly (5-6 minutes).
  • Add wine, parsley, basil, and marjoram to the mushrooms.
  • Pour mixture over chicken.
  • Bake, uncovered, for 45 minutes.
  • Serve with rice or pasta.

Nutrition Facts : Calories 421.2, Fat 31, SaturatedFat 9.5, Cholesterol 101.8, Sodium 129, Carbohydrate 5.7, Fiber 0.4, Sugar 0.7, Protein 22

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From simplybeautifuleating.com


CREAMY MUSHROOM CHICKEN WITH GARLIC, WHITE WINE AND DIJON …
2021-08-24 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. Bring the Sauce to a Simmer. Next, add the chicken stock, dijon mustard ...
From cravingcalifornia.com


CHICKEN WITH WHITE WINE SAUCE AND MUSHROOMS - FOR THE LOVE OF …
2017-12-03 Cover loosely with a tin foil tent. Add a tablespoon of butter to the pan then whisk in the flour until well combined. Add the wine and whisk until thickened, about 1 minute. Slowly add the chicken stock and lemon juice while whisking; simmer for 2-3 minutes. Add the mushrooms and their liquids to the sauce; mix well.
From fortheloveofcooking.net


CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE
2021-08-13 Lightly flour the chicken and brown in skillet. SECOND STEP: Remove and set aside . Add last teaspoon butter and last teaspoon olive oil to the same skillet. THIRD STEP: Saute garlic, mushrooms, and salt & pepper for about 3 minutes . Stir in wine and broth, simmering until sauce reduces by half. FOURTH STEP: Return chicken to skillet . Serve ...
From slowcookerliving.com


CHICKEN WITH WHITE WINE SAUCE AND MUSHROOMS
2022-07-20 Preparation. In a large heavy skillet over medium-high heat, melt the butter and add a splash of oil. Season the chicken with salt & pepper; place skin-side down and cook until golden brown, about 6 minutes. Turn chicken over and cook about 1 minute more. Remove chicken with tongs and set aside.
From thesuperhealthyfood.com


CHICKEN AND MUSHROOMS IN A CREAMY WHITE WINE SAUCE
2020-05-24 Brown the chicken; add the broccoli florets and mushroom slices; pan frying until the broccoli becomes vibrant in colour. Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside. In a smaller saucepan, melt the butter over low heat. Remove the pot off the heat; whisk in the flour until smooth.
From cafedelites.com


CHICKEN WITH MUSHROOM WHITE WINE CREAM SAUCE
8. Add chives and heat until fragrant (1 minute). Add mushrooms and cook, stirring occasionally, until tender, about 3 to 4 minutes. 9. Over high heat, add white wine and chicken broth and boil until liquid is syrupy, stirring constantly. 10. Stir in the cream and simmer until sauce begins to …
From natashaskitchen.com


TRAEGER WHITE WINE CHICKEN AND MUSHROOMS - OR WHATEVER YOU DO
2020-11-11 Place the sliced onions and mushrooms into the pan, cover, and let cook for 4-5 minutes before stirring. Stir and cook for another 2 minutes before returning the chicken to the pan. Add in the broth, the wine, the last 3 tablespoons of butter, and cover and let cook for 10 minutes. Sprinkle with the chopped green onions and serve immediately ...
From orwhateveryoudo.com


WHITE WINE CHICKEN, MUSHROOMS AND BACON – ONE PAN - RACHEL …
2016-12-19 Instructions. In a large, deep skillet, heat olive oil over medium heat. Add chicken and cook for 8 minutes on one side before flipping and cooking for an additional 8 minutes or until cooked through (internal temperature of 165°F). Remove to a plate. To the pan, add bacon and cook until crispy.
From rachelcooks.com


CHICKEN IN WHITE WINE SAUCE WITH MUSHROOMS - FAMILY DINNERS
2020-11-22 Rinse and pat dry with paper towels. Step 2: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat until sizzling. Step 3: Mix together flour, salt, and pepper in a shallow bowl. Dredge each piece of …
From familydinners.com


10 BEST CHICKEN WHITE WINE MUSHROOMS SLOW COOKER RECIPES
2022-07-03 pepper, sliced mushrooms, dry white wine, chicken breasts halved and 2 more Slow Cooker Savory Herb Chicken Lipton Recipe Secrets yellow onion, chicken, dry white wine, lipton recip secret savori herb with garlic soup mix and 1 more
From yummly.com


FAVORITE WHITE WINE CHICKEN AND MUSHROOMS RECIPE
Spray the bottom of the slow cooker and place the chicken in one layer. Sprinkle on the salt, pepper, and garlic. Pour the mushrooms and wine over the top. Cover the Crockpot and cook on LOW for 5-6 hours. Remove the chicken with a slotted spoon. In a separate bowl, make the slurry with the water and cornstarch.
From heidishomecooking.com


CHICKEN WITH MUSHROOMS IN WHITE WINE SAUCE - LANA'S COOKING
2016-03-29 Instructions. Cut the chicken breast in about 1” pieces. Place the 3/4 cup flour and seasoned salt in a shallow dish and mix together. Add half the chicken pieces and toss until well coated with flour mixture. Heat a non-stick skillet over medium heat. Add 2 tablespoons of the olive oil and half the butter.
From lanascooking.com


ONE PAN CHICKEN THIGHS WITH MUSHROOMS AND WHITE WINE
2021-06-20 Instructions. Slice the mushrooms and grate or chop the garlic. Heat a wide, deep casserole pan or skillet over medium high heat. Season chicken thighs on both sides with salt and pepper. Add olive oil to pan and once shimmering, place chicken thighs in pan and cook for 5-7 minutes on each side until cooked through.
From finefoodsblog.com


TOP 49 CHICKEN WHITE WINE SAUCE RECIPE RECIPES
Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20 … Sprinkle with cheese. Remove from the heat., Cover and bake at …
From hola2.heroinewarrior.com


CHICKEN BREASTS IN WHITE WINE, MUSHROOM, AND CAPER SAUCE
Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius). Clean and dry chicken breasts. Season with salt and ground pepper. Dice shallot, mince garlic, finely chop parsley, and slice shiitake mushrooms. Set aside. 2. Prepare Mushroom Sauce. Place a pan on the stovetop at medium-low heat. Add olive oil.
From savorysuitcase.com


CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE
2021-07-22 Step 15. Add the mushrooms sprinkling salt and pepper on them. Step 16. Continue to stir for about 5 minutes or until the mushrooms are a golden brown. Step 17. Pour the white wine and broth in the skillet to mix. Step 18. Add the capers and parsley. Step 19.
From fromgatetoplate.com


CHICKEN & MUSHROOMS IN GARLIC WHITE WINE SAUCE RECIPE
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 ...
From myrecipes.com


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