Chicken and Mushrooms in a Garlic White Wine Sauce

Kevin and I seem to go on long streaks of cooking followed by streaks of eating out depending on how husky we’re feeling at a given time.  On one of our healthy cooking streaks back in June, I found a recipe for Chicken and Mushrooms in a Garlic White Wine Sauce from Skinny Taste.

I had a bottle of Cade sauvignon blanc (delish!) leftover from an event I worked on in May, so I used a bit of this for the sauce and split the rest with Kevin.

Here is the recipe!

Ingredients:

  • 8 chicken tenderloins, 16 oz total
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all purpose flour
  • 3-4 cloves garlic, minced
  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup fat free chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley

Directions:

  1. Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.
  2. Heat a large 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. Set aside in a warm oven.

    Floured Chicken, Parsley Mixture, and Chicken
    Floured Chicken, Parsley Mixture, and Chicken
  3. 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.
  4. Add wine, chicken broth, 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. Top the chicken with the mushroom sauce and serve.

    Chicken and Mushrooms in a Garlic White Wine Sauce
    Chicken and Mushrooms in a Garlic White Wine Sauce

Our meal was starting to look a little to beige, so we sauteed up some green beans and garlic and made a quick baby kale salad.  Just some rabbit food to make us feel better about ourselves!

Dinner is Served!
Dinner is Served!

For dessert, we had a homemade cherry crumble in a mug with some ice cream – perfection!

BBQ Chicken Salad

In virtually “thumbing” through my photos from the beginning of the year to date, I came across the pictures of the BBQ Chicken Salad I made back in February.  I just marinated some chicken thighs in Trader Joe’s BBQ sauce, and then threw it in the oven.  There is something wonderful about BBQ sauce that really breaks down proteins and makes meat really tender in the oven.

BBQ Chicken Salad
BBQ Chicken Salad

I threw the chicken on top of some baby greens, along with cherry tomatoes, persian cucumbers, black beans, corn, chopped red bell pepper, and of course some toasted pepitas!  The salad ingredients were so flavorful flavorful together that I didn’t even need dressing.

BBQ Chicken Salad - Close-Up!
BBQ Chicken Salad – Close-Up!

Definitely need to make this again some time – so easy and healthy!