Chicken and Mushrooms in a Garlic White Wine Sauce

Here’s a great tasting, quick and easy chicken dish; perfect for busy weeknights and great for those on a budget! I made this in about 20 minutes or less and served this over some brown rice cooked in chicken broth. I would have taken a photo of my dish, but we were all so eager to eat this while it was hot, that there was nothing left to photograph.

This recipe was lightened up from Julia’s Healthy Italian. She has twice as many family members in her household so I halved her recipe and cut back on the butter and olive oil. I then substituted half of the wine for fat free chicken broth and the results were fantastic. Can’t wait to have the leftovers for lunch!

If you prefer to use chicken breasts, slice them into large strips before you cook them. Be careful not to overcook your chicken, there’s nothing worse than tough chicken. I gave you an estimated cooking time, but use your judgment as the time can differ depending on the size of the chicken. To make this gluten free, you ocan skip the flour, or use rice flour instead. Those of you who don’t cook with wine, use chicken broth instead. For a side dish, may I suggest Baked Rice and Peas.

Chicken and Mushrooms in a Garlic White Wine Sauce
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: divide between 4 • Points +: 6 pts • Smart Points: 5
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g Sugar: 1.7 g




Ingredients:

  • 8 chicken tenderloins, 16 oz total
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all purpose flour* (use rice flour if gluten free)
  • 3-4 cloves garlic, minced
  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup fat free chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley

Directions:

Preheat oven to 200°. 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.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.