Chicken with Mushroom Wine Sauce Recipe

5 2 2
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Chicken with Mushroom Wine Sauce Recipe

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5 2 2
Publisher Photo
A visit to Napa Valley wine country inspired me to experiment with one of my mom's scrumptious chicken dishes. This elegant entree is so easy to prepare.—Jill Bonanno, Loma Linda, California
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.

Ingredients

  • 4 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 3 tablespoons butter, divided
  • 1/2 pound sliced fresh mushrooms
  • 3/4 cup sliced green onions
  • 1 large carrot, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 3/4 cup chicken broth
  • 3/4 cup white wine or additional chicken broth
  • 1 bay leaf
  • 2 tablespoons minced fresh parsley

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm.
Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf.
Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon. Yield: 6 servings.
Originally published as Chicken with Mushroom Wine Sauce in Taste of Home Christmas Annual Annual 2009, p52

Nutritional Facts

1 each: 281 calories, 11g fat (5g saturated fat), 99mg cholesterol, 736mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.

  • 4 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 3 tablespoons butter, divided
  • 1/2 pound sliced fresh mushrooms
  • 3/4 cup sliced green onions
  • 1 large carrot, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 3/4 cup chicken broth
  • 3/4 cup white wine or additional chicken broth
  • 1 bay leaf
  • 2 tablespoons minced fresh parsley
  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm.
  2. Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon. Yield: 6 servings.
Originally published as Chicken with Mushroom Wine Sauce in Taste of Home Christmas Annual Annual 2009, p52

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MY REVIEW
happypuppy User ID: 3215708 101640
Reviewed Jan. 29, 2012

"Wow this was so easy to make and so delicious!! the only thing i would do differently next time is use a low sodium broth because it was a little salty but thats it. Fantastic!!!"

MY REVIEW
RFM User ID: 5003679 81793
Reviewed Aug. 30, 2011

"The sauce is really good , tastes very well. I put extra when I cooked the chicken 2 slices of salami in cubes, mmmh delicious!!"

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