Chicken and Mushrooms in a Garlic White Wine Sauce

This past weekend was girls weekend for myself and 6 of my friends. We’ve gotten together for the last 3 years in various places to catch up, hang out, and just enjoy our time together. We all don’t see each other too much, even though a few of us are in the same city! It’s crazy how fast time goes! Here’s a picture of us ladies from the weekend…







While figuring out what to do for dinner on Saturday as one of my friends is gluten intolerant, another friend suggested we try this chicken and mushroom recipe she had seen on a food blog. She had all the ingredients, and we could modify so there was no gluten, so we decided to give it a go. While a picture doesn’t do it justice, I really thought this was a great meal! Then again, almost anything with mushrooms I love! 🙂 The recipe below was also modified to make a lower fat meal, but we ended up using a bit more butter and oil for our chicken, so not quite sure how low-fat it ended up being for us!

To adapt for gluten-free, we really only had to change the chicken breading from flour to cornstarch. You can also use rice flour if you have that on hand. How easy is that adaptation?!

Chicken and Mushrooms in a Garlic White Wine Sauce

Recipe from Skinny Taste

8 chicken tenderloins, 16 oz total, (or chicken breasts)

2 tsp butter

2 tsp olive oil

1/4 c. all-purpose flour (use cornstarch or rice flour if gluten-free)

3-4 cloves garlic, minced

12 oz. sliced mushrooms

1/4 c. white wine

1/3 c. fat-free chicken broth

salt and pepper to taste

1/4 c. chopped fresh parsley

Preheat oven to 200 degrees. Season chicken with salt and pepper. Lightly dredge in flour/ cornstarch.

Heat a 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. *Side note on this- we ended up baking the chicken for about 20 minutes at 350 degrees after frying the chicken for about 10 minutes due to wanting them to cook even, and stay warm.*  If not baking, once fried, set aside in 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, and 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 (If wanting a thicker sauce, add some cornstarch. Top the chicken with the mushroom sauce and serve. We served it with white rice, but I bet it’d be tasty with pasta or brown rice as well.


3 Comments (+add yours?)

  1. crizzle84
    Feb 22, 2012 @ 20:10:05

    Could you please tell me again what the substitute options are for the white wine?


  2. crizzle84
    Feb 29, 2012 @ 17:43:27

    Just made this! So good and EASY!! That’s what I’m talking about!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: