June 9, 2013

Mushroom White Wine Chicken

Have you ever been short on time but in need of a warm meal to feed your family? I find myself in that position a lot. I either forget to get something out of the freezer or I take something out of the freezer but have no idea what I want to make. A few nights ago, this was the case. I had taken out chicken breast and I didn't quite know what I wanted to do with it. I then realized that I had some mushrooms that I didn't want to go bad. I thought, why not something with a mushroom sauce? Even better, why not something with a white mushroom sauce. Sooooooo....

I did a little research on the internet and ended up getting the general jist of how a nice white wine sauce is made.

So here is my recipe...

  • 6 chicken breast tenderloins
  • 5 oz. mushrooms, sliced
  • 3/4 C. white wine of your choice
  • 4 tbsp. margarine
  • 1 tblp. flour
  • salt, to taste
  • pepper, to taste


Begin by melting 1 tbsp. of margarine in a small pan. Saute your sliced mushrooms until  they are soft.

In a separate pan, melt another 1 tbsp. of margarine gently lay the chicken tenderloins into the hot margarine. Add salt and pepper to each tenderloin and cook until both sides are white. Be careful to not cook 100% of the way as it will make your chicken taste like rubber when it is fully cooked with the mushrooms.

Next, remove the chicken and melt the remaining 2 tbsp. of margarine. Once the margarine is melted, add in the white wine and follow by slowly whisking in the flour making sure to not create any lumps.

Add in the sauteed mushrooms.

Gently place the chicken back into the pan with the sauce and mushrooms. Simmer for 10 minutes until the chicken is cooked all the way through.

Serve with brown rice, pilaf, or veggies. I chose veggies...

This recipe takes about 30 minutes from start to finish...