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!

Turkey and Quinoa Meatballs

Mixing it up, and adding a post about the dinner I made with my brother’s help the other night.  My dad is diabetic and can’t have carbs at night, so he tends to lean towards meat and vegetables for dinner.  However, my brother has inherited ghastly high cholesterol, so he has to stay away from most meat and stick with vegetables and carbs all meals of the day.  Neither of them are fish fans, so I decided to make one of my favorite lean dishes – turkey-and-quinoa meatballs with whole wheat pasta and chunky vegetable sauce.  My dad could stick with the meatballs and chunky veggie sauce, and my brother could have a lean meatball or two, and then veggie-and-carb load.

I found the recipe for the meatballs a couple of years ago on WholeFoods.com, and loved that the moisture that the extra vegetables and quinoa provided along with the healthnut “brownie” points.  The recipe calls for beef, but the meatballs have tasted like meatloaf instead of meatballs the times I’ve made this with beef so I usually use turkey instead.

Turkey and Quinoa Meatballs with Chunky Vegetables and Whole Wheat Pasta

The meatballs have diced onions, garlic, quinoa, grated carrot and zucchini, and traditional herbs and spices.  If you plan on making the meatballs at home, it’s definitely not a weeknight type of meal because of all the time that goes into prep in mincing/grating vegetables.  Alone, the meal altogether takes me 2-3 hours to make.

The sauce is composed of just a bunch of chopped vegetables cooked til tender in some EVOO, mixed and heated together with some Prego, and then throw over some whole wheat pasta.  Easy!