From My Carolina Home

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White Wine Chicken and Mushrooms

7 Comments

I’m not big on white wine to just drink, but I do like to cook with it. The subtle flavor it adds to chicken is just wonderful. One thing I do know, never cook with a wine that you wouldn’t drink from a glass. The stuff they sell as cooking wine in the grocery store is awful.  Sometimes it is nice to do a meal just on the stove top, adding some rice or mashed potatoes to have with a thick, rich gravy flavored with white wine.  This comes together fast too.  So here is my recipe.

Chicken in White Wine with Mushrooms | From My Carolina Home

I started with two bone-in, skin-on chicken breasts, quartered mushrooms, onion and spices, a can of low sodium chicken broth, and the last of a bottle of white wine. You can remove the skin before beginning if you wish.

Chicken in White Wine with Mushrooms | From My Carolina Home

Sprinkle chicken with garlic salt and lemon pepper.

Chicken in White Wine with Mushrooms | From My Carolina Home

Film a deep sided frying pan with olive oil and heat over medium heat. Add onions and saute for one minute.

Chicken in White Wine with Mushrooms | From My Carolina Home

Push onions to the edges, and place chicken skin or meat side down in the center.

Chicken in White Wine with Mushrooms | From My Carolina Home

Cook until browned on that side. Turn chicken over, distributing onions around and under the chicken.

Chicken in White Wine with Mushrooms | From My Carolina Home

Add the quartered mushrooms.

Chicken in White Wine with Mushrooms | From My Carolina Home

Then pour in the wine.  The alcohol burns off in the cooking process leaving the flavor.

Chicken in White Wine with Mushrooms | From My Carolina Home

Cover, turn heat down to medium-low and simmer 10 minutes, poaching the chicken in flavor. Reserve 1/2 cup chicken broth in a cup, and add about 1/2 cup from the rest of the can to the pan. Cover and simmer 10 minutes more. Add the remaining 1/2 cup or so of chicken broth from the can, cover and simmer 10 more minutes, or until done. The internal temperature should be 160 degrees.

Chicken in White Wine with Mushrooms | From My Carolina Home

Mix flour with reserved chicken broth.

Chicken in White Wine with Mushrooms | From My Carolina Home

Remove chicken from pan to a plate.

Chicken in White Wine with Mushrooms | From My Carolina Home

Turn up heat to boil the sauce.

Chicken in White Wine with Mushrooms | From My Carolina Home

Then add the flour mixture in thin stream, stirring constantly until sauce thickens. You can add the chicken back to the pan to keep it warm if needed.

Chicken in White Wine with Mushrooms | From My Carolina Home

Serve chicken with sauce poured over. Rice is great to serve with this chicken, to eat with the extra gravy.  I love jasmine rice for this kind of meal.  There is actually enough wine and broth to cook four breasts if you like, without making any changes to the recipe. The leftover gravy, mushrooms and rice were wonderful leftovers for lunch the next day.  Yum!  For a gluten free option, use cornstarch as your thickener, about 1-1/2 tablespoons added to the reserved broth should do it.

Chicken in White Wine with Mushrooms | From My Carolina Home

White Wine Chicken and Mushrooms

2 chicken breasts, bone-in, skin on or skinless
1/2 teaspoon lemon pepper
1/2 teaspoon garlic salt
1 tablespoon olive oil
1/4 cup chopped onion
1 cup quartered fresh button mushrooms
1 cup quality white wine
1 can chicken broth, divided
1/4 cup flour

Sprinkle chicken with garlic salt and lemon pepper. Film a deep frying pan with olive oil and heat over medium heat. Add onions and saute for one minute. Push onions to the edges, and place chicken skin or meat side down in the center. Cook until browned on that side. Turn chicken over, distributing onions around the chicken, and add mushrooms and wine. Cover, turn heat down to medium-low and simmer 10 minutes. Reserve 1/2 cup chicken broth in a cup, and add about 1/2 cup from the rest of the can to the pan. Cover and simmer 10 minutes more. Add the remaining 1/2 cup chicken broth from the can, cover and simmer 10 more minutes, or until done. The internal temperature should be 160 degrees. Mix flour with reserved chicken broth. Remove chicken from pan to a plate. Turn up heat to boil the sauce, add the flour mixture in thin stream, stirring constantly until sauce thickens. Serve chicken with sauce poured over. Rice is great to serve with this chicken, to soak up the extra gravy.

Chicken in White Wine with Mushrooms | From My Carolina Home

Will you try this one?  Do you have a favorite stove top chicken recipe?

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Author: Carole @ From My Carolina Home

Blog frommycarolinahome.com

7 thoughts on “White Wine Chicken and Mushrooms

  1. I just took chicken breast out of the freezer to cook for dinner tonight! Now I know how I am going to cook it. My husband loves rice so that will be my starch and I will probable fix green beans for him since that is the only cooked green vegetable I can get him to eat. The broccoli on your plate looks so good that I will probably cook broccoli for myself! Thanks for the great recipes you share with us!

  2. Sounds yummy. I definitely want to try this. Thank you.

    QuiltShopGal
    http://www.quiltshopgal.com

  3. Looks and sounds very good … just may have to force the Hubs to eat chicken soon 🙂

  4. That does sound yummy! (Though I’ve never been one willing to share the wine in my glass with the food on my plate, lol, may have to make an exception for this meal!)

  5. That looks like a great recipe. I have a recipe using chicken and wine that I’ve made for years. My now grown children always ask me to make it when they come home for a meal because they just love it. Mine, however is cooked in the oven and involves cream of mushroom, or cream of chicken soup, wine, water, and rice. Then it’s baked in the oven. The wine, soup, and a bit of water makes an amazing tasting sauce coating the rice. They would always eat tons of the rice so I finally got smart and would triple or quadruple the rice part. LOL

    And yes! Cooking wine or cooking sherry *GAG* Never EVER use any type of wine for cooking that you would not drink. The cooking type wine and sherry has added salt which is why it tastes so horrible. I don’t know why anyone would use that stuff.

  6. Good Morning Carole! I will be trying out your recipe for sure! You do realize that when I do, I know that I forget to tell you about it…don’t I? I am going to have to work on that! Since the price of beef has gone up so drastically, hubby and I eat a lot more chicken even now than before. This past week, my brother has been staying with us recovering from pnemonia. He spent 5 days in intensive care and 3 days in regular care before being released. He is now just starting to get his strength back; but we have been eating a lot of soups this week. That man, sick or not, can eat an entire cow at every meal I swear! LOL.
    Well, going in a different direction, I will be posting some pictures later on today and a post on my blog. I spent most of yesterday cutting out two and a half inch squares of new fabrics. So thrilled that I did decide to go this route; it is going to be a beautiful lap quilt. I plan on making this one for my Father for Father’s Day! Do you think we will be finished by then or even close? But, with cutting out all of these new fabrics, I am also considering going ahead and preparing for a second lap quilt. Have not quite decided on that one yet. So look for pictures on Flickr later on!
    I am going to read a few more emails and then get finished with cutting fabrics and then get to sewing on some project for the day! Have a fantastic creative day Carole and Thank You so much for sharing the awesome (sure to be delicious) recipe!

  7. This looks delicious!! 🍽

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