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Chicken and Mushrooms in a Garlic White Wine Sauce

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Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!
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.

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!

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.

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!

Chicken and Mushrooms in a Garlic White Wine Sauce

4.80 from 69 votes
3
Cals:217
Protein:29.5
Carbs:6
Fat:7.5
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.
Course: Dinner
Cuisine: Italian
Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for those busy weeknights!
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 2 tenderloins with mushrooms

Ingredients

  • 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

Instructions

  • 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.

Last Step:

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Notes

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

Nutrition

Serving: 2 tenderloins with mushrooms, Calories: 217 kcal, Carbohydrates: 6 g, Protein: 29.5 g, Fat: 7.5 g, Saturated Fat: 2 g, Cholesterol: 88 mg, Sodium: 108.5 mg, Fiber: 1.5 g, Sugar: 2 g

Categories:

Photo Credit: Annalise Sandberg of Completely Delicious

 

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450 comments on “Chicken and Mushrooms in a Garlic White Wine Sauce”

  1. I made this for the first time tonight it was a major hit ! The first bite I was given an immediate thumbs up and when they could talk it was loved ! The only thing I added was I seasonex the chicken with garlic and onion powder with a little adobo. A friend atopped by to drop off something for me and she had to run. When she got home and texted me what ever your cooking smells amazing ! Will definitely be making this again ! We had it with a salad and stuffing

  2. Easy, quick, affordable, and a family favorite. Can’t ask for more than that in a recipe. It’s been on repeat in my house for years. Thanks Gina!

  3. Avatar photo
    Dolores Othman

    THIS IS ANAZING. I USED VERY THIN CHICKEN CUTLETS AS THAT IS WHAT I HAD, I USED EXTRA BROTH AS I DON’T COOK WITH WINE (RELIGIOUS BELIEFS) EXTRA MUSHROOMS OF COURSE AND IT TURNED OUT SO DELICIOUS. I WILL MAKE THIS MANY TIMES. I ALSO MADE ST GARLIC MASHED POTATOES MY ALL TIME FAV. THANKS GINA

  4. Avatar photo
    Dolores Othman

    First time it is so good and easy. I omitted the wine as I don’t use or drink it and added more chicken broth.

    It’s amazing

  5. Love that it’s easy and fast to make with almost all ingredients in the pantry except chicken and mushrooms. Another favorite dish – thanks Gina!

  6. Question – I’m putting together my grocery list to make this dish (sounds delicious). Is there any particular type of mushroom you prefer/recommend? Button, cremini, or portobello are the ones most commonly found in my local stores. Thank you in advance for your feedback.