Chicken, mushrooms, and onions in a garlic butter wine sauce served over top of rice, mashed potatoes, or rice comes together in just 30 minutes. This recipe originally posted in July 2014.
This week has been another busy one. I’ve had plenty of meetings at work, I’ve been making a ton of new recipes, and I’m trying to get back into the groove of things.
Of course on top of everything else I like to keep on making dinner at home because it’s cheaper and healthier then eating out. That’s what quick and easy meals are all about. Making something that takes 30 minutes or less and is still delicious and good for you too.
Chicken and Mushrooms in Garlic White Wine Sauce is one of those meals. It takes fresh chicken breasts and mixes it with fresh mushrooms and onions then pairs it in a white wine garlic butter sauce filled with herbs.
- chicken breasts
- garlic cloves
- white wine
- chicken broth
- Parmesan cheese
To make this dish cut the chicken into small pieces and sprinkle with salt and pepper. Then heat the butter in a large skillet and cook then chicken in the butter.
Then add the garlic, mushrooms, and onions and cook until they begin to soften. Stir in the wine, broth, and seasonings and cook for 5 minutes.
Finally serve the chicken and vegetables over top of noodles, rice, and mashed potatoes.
Do I have to use the wine?
No you don’t. If you don’t like wine or don’t want to use it simply double the amount of chicken broth you use in the recipe.
Can I add other herbs?
Sure! Choose your favorite herbs and add them to this dish. Great herbs to add to this dish would be tarragon, oregano, parsley, or rosemary.
Can I use fresh herbs?
Yes! If you have a garden get out there and grab a handful, chop them up, and toss them into the sauce. When using fresh herbs use 1 Tablespoon chopped for every 1 teaspoon of dried herbs.
Can I use something other than chicken?
Sure you can. In this recipe I would suggest substituting pork or turkey for chicken because it works with the flavors. I would not use beef in this recipe. Another option could be shrimp if you are looking for a seafood option.
Since chicken is probably my favorite meat, we have it for dinner at least once a week. It’s difficult to keep coming up with new chicken recipes since we eat it so often.
My favorite dishes are probably chicken parmesan, fried chicken, and chicken soup. I also do a lot of chicken with sauces. This recipe is one of those. The sauce is buttery with hints of acidity from the wine and the herbs really shine through.
The great part about this meal is that it cooks up in less then 30 minutes. It’s great served over rice, noodles, or mashed potatoes or served with rolls and a side salad.
If you’ve tried my Chicken and Mushrooms with Garlic White Wine Sauce or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 lb. boneless chicken breasts
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon butter
- 4 garlic cloves, minced
- 1 (8 oz) package of mushrooms, sliced
- 1/2 onion, chopped
- 1/2 c. dry white wine
- 1/2 c. chicken broth
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1/4 c. freshly grated Parmesan cheese
- Cut the chicken into 1 inch pieces. Sprinkle with salt and pepper.
- Heat the butter in a large skillet over medium heat.
- Add the chicken and cook for 5 minutes, turning to brown on all sides.
- Add the garlic, mushrooms, and onions and cook for 3 minutes or until all the liquid evaporates.
- Stir in the wine and cook for 2 minutes. Add in broth, paprika, and thyme. Cook for 5 minutes or until the sauce starts to thicken.
- Serve over rice, noodles, or mashed potatoes and sprinkle with Parmesan cheese.
Recipe adapted from Cooking Light November 2012
Amount Per Serving: Calories: 276Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 109mgSodium: 591mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 38g