White Wine Garlic Chicken Recipe

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White Wine Garlic Chicken Recipe
White Wine Garlic Chicken Recipe photo by Taste of Home
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White Wine Garlic Chicken Recipe

Read Reviews
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This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. —Heather Esposito, Rome, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 cups sliced baby portobello mushrooms (about 6 ounces)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine or reduced-sodium chicken broth

Directions

Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm.
Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken. Yield: 4 servings.
Originally published as White Wine Garlic Chicken in Simple & Delicious February/March 2017

Nutritional Facts

1 chicken breast half with 1/4 cup mushroom mixture: 243 calories, 7g fat (2g saturated fat), 94mg cholesterol, 381mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 cups sliced baby portobello mushrooms (about 6 ounces)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine or reduced-sodium chicken broth
  1. Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm.
  2. Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken. Yield: 4 servings.
Originally published as White Wine Garlic Chicken in Simple & Delicious February/March 2017

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Reviews forWhite Wine Garlic Chicken

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MY REVIEW
Lady Fingers User ID: 2682286 274536
Reviewed Sep. 26, 2017

"I made a version of this recipe tonight, substituting 3 ounce boneless pork chops for the chicken cutlets. It's pleasantly garlicky, and the slight sharpness of white wine balances with the sweetness of the sauteed onion."

MY REVIEW
kimgregg User ID: 1301107 261424
Reviewed Feb. 16, 2017

"Delicious! Used boneless pork chops this time, but can't wait to make it again with chicken."

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