Winner winner chicken dinner! I think this is my favorite chicken recipe that I've ever made. Yep . . . I know it's a big statement but with my new-found love of mushrooms, I could not get enough of this chicken dish!
Most mushroom sauces, or Marsala sauces, are filled with butter, cream and flour. Not this one! The white wine gives it a wonderful flavor, and as it reduces, the sauce thickens. All you need to add is a half tablespoon of whole wheat flour and you've got yourself a very creamy and delicious mushroom & wine reduction sauce! This was perfect on the chicken but I bet it would be amazing with steak as well!
For the chicken:
3 chicken breasts (thin sliced so they cook faster)
1 tsp extra virgin olive oil
Salt & Pepper - sprinkle on each side of the chicken
For the sauce:
1 tsp extra virgin olive oil (to coat pan)
1 1/4 cup sliced crimini mushrooms
1 shallot - diced
1 or 2 chopped garlic cloves
1/2 cup dry white wine - I used Sauvignon Blanc
Salt & Pepper to taste
1/2 tbsp whole wheat flour
1/4 cup water
2 tsp thyme - fresh or dried
To make this gluten free, substitute whole wheat flour for g-free flour.
Serves 3. Enjoy! Let me know how it goes . . . I know you'll love it!
July 28th, 2016
December 6, 2016
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.