Chicken & Mushrooms in White Wine Sauce


Before we get into food talk…

I just wanted to say thank you. Thank you for reading. Thank you for commenting. Thank you for trying my recipes. Creating these recipes and sharing them with you brings me so much joy.

Time is a precious thing and when I think about you taking time out of your day to read a post or make a recipe, I am deeply honored. I hope I inspire you in the kitchen and inspire you to enjoy food and eat well. :)


And speaking of eating well… let’s talk about this dish.

It has all the simplicity of a weeknight dinner with flavors to make you think you’re dining out.


Chicken and mushrooms get a dose of sophistication with a splash of white wine. Serve over some garlic-seasoned grains for a complete meal.

Make this dish, light some candles, put the phones away, and have a little date at home… on a Wednesday! Could be fun and will definitely be delicious. :)

Chicken & Mushrooms in White Wine Sauce; Recipe or Not

serves 2-4

  • 1 lb. boneless, skinless chicken breast, cut into bite size pieces
  • 1 pint mushrooms, roughly chopped (I used baby bellas.)
  • 1/2 small onion, diced (about 1/3 cup)
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine or white cooking wine
  • pinch of dried thyme
  • salt and pepper to taste
  • 2-3 T. olive oil
  • fresh herbs & Parmesan for topping

Serve over your favorite grain seasoned with salt and garlic powder (Quinoa is pictured above; other ideas are brown rice, couscous or barley.)

The Prep: Heat a tablespoon or two of olive oil in a skillet over medium heat. Season the chicken with salt and pepper and cook until the chicken is no longer pink and is turning brown. Remove the chicken and put it on a plate. Drain a little of the juices remaining in the pan. Add another tablespoon of olive oil and heat the pan back up to medium heat, add the onion and sauté for a minute or two. Then add the garlic for one minute and next, the mushrooms. Season with salt, pepper, and a pinch of dried thyme. Add the white wine and let the mixture cook for 4-5 minutes to allow the mushrooms to absorb the wine. Add the chicken back in, stirring to make sure the chicken gets coated in the sauce and cook for another 3 minutes or so. Serve over garlic-seasoned grains and top with Parmesan and fresh herbs. Enjoy!


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