Chicken and Mushrooms

We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.

This recipe was originally lightened up from my friend Julia’s recipe back in 2011. 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.

If you prefer to use chicken breasts, slice them into strips before you cook them. To make this gluten free, you can use rice flour, or leave it out for Paleo or Whole30. Those of you who don’t cook with wine, use chicken broth instead.

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.

Photo Credit: Annalise Sandberg of Completely Delicious

Chicken and Mushrooms in a Garlic White Wine Sauce

Chicken and Mushrooms in a Garlic White Wine Sauce