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Chicken in White Wine Sauce with Mushrooms


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"Chicken in White Wine Sauce with Mushrooms - a simple yet elegant dish. Chicken breasts in a delicious creamy mushroom sauce made with white wine and cream."

Serves 4 | Prep Time - 10 mins | Cook Time - 20 mins

Ingredients

2 tbsp butter
1 lb chicken breasts boneless and skinless cut in half lengthwise
salt and pepper to taste
1 medium onion chopped
3 cloves garlic minced
12 oz white mushrooms sliced, 340 g
1 tbsp all-purpose flour
1/4 cup white wine
1 1/2 cups half and half
parsley for garnish


Add the butter to a large skillet and melt over medium high heat.


Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 5 min per side or until no longer pink inside. Remove chicken from skillet.


Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are cooked to your liking sprinkle the flour over the mushrooms and stir. Add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens.


Garnish with parsley and serve hot.


Pairs Well With


Notes

This chicken and mushroom dish could be served over noodles or rice, or just enjoyed on its own with a nice crusty bread.

Half-and-half, is a simple blend of equal parts whole milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream.

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