Dinner last night was a go-to favorite in this household. While I love calling it "Drunk Mushroom Chicken" in all actuality it's just a White Wine, Mushroom Sauce that is absolutely delicious. Easy to make because there aren't that many ingredients - this recipe takes a total of about 45 minutes to make (prep time included). The recipe below is for 2 servings, but adjust accordingly for family portions.
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| Not the most accurate (or enticing) picture, but to be fair this was my first experiment with the dish. It has since gotten a lot tastier. |
- 2 chicken breasts
- 1 cup of sliced mushrooms (I used Baby Bella)
- 1 small onion, chopped
- 1 clove garlic, minced
- Olive oil (I used as a spray to coat the pan)
- 1/2 cup white wine
- 2/3 cup low-sodium chicken broth
- 2 tbl sage
- 1 tbl oregano
- salt
- peper
Directions
- Season chicken with salt and pepper. In a pan, spray (or pour) olive oil and cook the chicken on each side for 3 minutes. Remove from the heat and keep covered to keep the chicken warm.
- In the same pan, add more spray and place the onions and mushrooms over heat for 4-5 minutes. Then, add the garlic for 1 additional minute.
- Pour the broth and wine in, along with the spices, and let simmer for 15 minutes (or until sauce has reduced). For the final 5 minutes place the chicken back in the saucepan.
- Serve with side and enjoy!
Notes
- We like to serve this with either bread or quinoa to soak up the additional sauce and steamed veggies. (In retrospect, a great option would be asparagus).
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