Garlic Chicken And Mushrooms In 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

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 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 IN GARLIC WHITE WINE CREAM SAUCE



Chicken in Garlic White Wine Cream Sauce image

I have had chicken in white wine cream sauce at a local restaurant and found it was probably my favorite chicken dish. I have searched in vain for a recipe that would include all the ingredients I now only vaguely remember. So, in desperation, I found a basic recipe and have adapted it. I have made this a few times and found it very close to what I remember. The only missing ingredient is cheese. I have yet to remember what cheese was used (other than it was a white cheese). Eventually I will experiment with adding cheese, but for now I am really pleased with this version. I hope you like it too.

Provided by Terry4food

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
2 tablespoons olive oil
1/2 cup onion, chopped
3 minced garlic cloves
5 -6 fresh mushrooms, sliced
1/4 cup butter
1/4 cup white wine
1 dash Worcestershire sauce
1 pint cream (heavy or light)
salt and pepper
1 teaspoon basil
1 teaspoon parsley

Steps:

  • Lightly brown both sides of chicken in olive oil.
  • Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
  • Add wine and Worcestershire sauce and cook an additional 2 minutes.
  • Lower heat and add cream, salt, pepper, basil, and parsley.
  • Too high of heat will cause the cream to curdle.
  • Simmer on low 20-25 minutes until done.

GARLIC WINE CHICKEN



Garlic Wine Chicken image

An awesome dish to serve for any occasion, that's also easy to prepare. I have been cooking professionally for 9 years and in many different places, and this dish 'took off' every place that I tried it! Can be served over rice or capellini pasta (I prefer pasta) with your favorite mixed vegetables.

Provided by John Sedlock

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 1

Number Of Ingredients 10

1 skinless, boneless chicken breast half - pounded thin
1 tablespoon vegetable oil
¼ cup all-purpose flour
ground black pepper to taste
½ tablespoon chopped garlic
4 mushrooms, chopped
½ lemon
1 ½ cups Chablis or other dry white wine
2 tablespoons butter, room temperature
2 ounces cooked angel hair pasta

Steps:

  • In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
  • Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
  • Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.

Nutrition Facts : Calories 1014.6 calories, Carbohydrate 67 g, Cholesterol 129.5 mg, Fat 40.5 g, Fiber 6.2 g, Protein 40.2 g, SaturatedFat 16.9 g, Sodium 379.2 mg, Sugar 2.3 g

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.

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.

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Chicken and Mushrooms in a Garlic White Wine Sauce. Preheat oven to 200 degrees 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.
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