Mushroom Chicken with Parmesan & White Wine
Mushroom Chicken with Parmesan & White Wine is one of those recipes that's easy enough to whip up during the week for a quick dinner, but also works as a delicious option when hosting family and friends. This method of cooking the chicken is fool-proof and is guaranteed to ensure you don't over cook it (love that!). I know you will come back to this recipe time and time again.
Servings: 4 people
Ingredients
- 4 chicken breasts cut in half, lengthwise
- 1 tbsp olive oil to fry the chicken
- 4 tbsp butter
- 4 garlic cloves chopped fine
- 1 shallot chopped fine
- 2 cups mushrooms (227 grams) cremini or white
- 1.5 tbsp balsamic glaze
- 1 cup chicken stock salted
- 3/4 cup heavy cream
- 1/2 cup white wine chardonnay
- 1 cup parmesan cheese grated
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/8 tsp nutmeg
- 1 tsp fresh thyme chopped fine
- fresh parsley to garnish, optional
Instructions
- Begin by slicing the chicken in half, lengthise.
- Next, chop the garlic, shallot, mushrooms, and set aside until ready to use.
- To a large ziplock bag, add the flour and seasonings.
- Add the chicken tenders to the bag, seal, and shake until coated evenly.
- To a large, deep frying pan, add 2 tbsp of butter and olive oil, and set to medium/high heat.
- Add the chicken, and pan fry for 2 minutes per side. Don't worry about fully cooking the chicken in this step.
- Remove the chicken from the pan, and set aside for a couple of minutes.
- To the same pan, add the last 2 tbsp of butter, garlic, shallot, mushrooms, and fresh thyme. Sauté on medium heat for 1-2 minutes, or until the mushrooms have softened.
- Add the balsamic glaze and white wine. Let simmer until the wine has reduced by half. About 2 minutes.
- Add the chicken stock, and heavy cream, and let simmer for 2-3 minutes.
- Add your parmesan cheese, and simmer until slightly thickened.
- Nestle back in the chicken, and continue to simmer until the chicken is fully cooked. Tip: flip the chicken to ensure it cooks evenly and bast it with the sauce as it's simmering. It shouldn't take longer than 4-5 minutes to fully cook. Once it reaches an internal temperature of 165 °F, its safe to eat.
- Finish with fresh parsley and serve on top of mashed potatoes, rice, or pasta of choice.
Nutrition
Calories: 737kcal | Carbohydrates: 19g | Protein: 63g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 244mg | Sodium: 1148mg | Potassium: 1194mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1419IU | Vitamin C: 7mg | Calcium: 359mg | Iron: 2mg
