Chicken & Mushrooms in Wine Sauce
My husband is a mushroom lover & chicken is often what's for dinner. So I figured why not just combine the 2 into a simple dish that's ready in about 30 minutes! This meal is fast enough for a weeknight or fancy enough for weekend company. No one will ever know it was super simple!
This dish is very similar to a classic Chicken Marsala. The thing is I don't generally have a Marsala wine on hand to use for cooking so I prefer to keep things simple by using whatever white wine is handy. Plus I can buy the small 8 ounce bottles of white wine at the grocery store & then I don't need to open a whole bottle for just a 1/2 a cup. Any white wine you use will produce a similar flavor. The key is in letting the mushrooms simmer in the wine until it is reduce by half. The process of reducing the wine will yield the delicious richness in your final product.
You can serve this chicken with some roasted vegetables or on top of mashed Japanese sweet potatoes.
Chicken & Mushrooms in Wine Sauce
ingredients
8 pieces, thin sliced chicken breast {boneless & skinless}
16 ounces sliced mushrooms
4 cloves garlic
1/2 cup white wine
1/4 cup olive oil
1/4 cup fresh oregano
2 tablespons ghee
1 tablespoon arrowroot flour
1 tablespoon dried oregano
1 teaspoon + 1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon crushed red pepper flakes
directions
combine arrowroot flour, dried oregano, 1 teaspoon of the salt, pepper & nutmeg into a medium size bowl. dredge the chicken in the flour mixture coating well.
pour the olive oil into a large skillet & heat over medium high. brown chicken for 3 minutes per side & then remove to a plate & keep warm.
keep any leftover oil & brown bits in the pan & add the ghee into the pan, allowing it to melt completely, then add in mushrooms & saute about 3 minutes. add garlic to the pan & continue to cook an additional 2 minutes. sprinkle the remaining salt & the red pepper flakes over the mushrooms & garlic.
pour the wine into the pan & bring to a boil. reduce heat to a simmer & cook 10 minutes. {wine should reduce by about half}
add chicken back to pan & cover. turn heat to low & cook an addiitional 15 minutes.
serve immediately.
