Chicken with Wine Sauce
Submitted by brokengrama
Tender chicken breasts simmered in white wine and chicken broth with mushrooms, onion, and basil. A light, savory one-skillet dinner ready in about an hour.
YIELD
5 servingsPREP
15 minCOOK
35 minREADY
1 hrsThis is comfort food that doesn’t weigh you down.
Chicken breasts braise gently in a mix of dry white wine and chicken broth alongside sliced mushrooms and onion, soaking up all that savory, herb-laced liquid.
The pan juices get thickened into a glossy sauce that coats every piece.
It’s the kind of straightforward, satisfying dinner that proves you don’t need butter or cream to make chicken taste incredible.
Kitchen Tips
- Use fresh mushrooms and slice them yourself. Pre-sliced mushrooms lose moisture faster and won’t brown as well.
- Simmer gently, don’t boil. Low heat keeps the chicken tender instead of tough and rubbery.
- A Sauvignon Blanc or Pinot Grigio works beautifully here. Save the oaky Chardonnay for sipping alongside the finished dish.
Ingredients
Directions
Rinse chicken and pat dry with paper towels.
Spray a large skillet wi nonstick cooking spray.
Add mushrooms, onion, basil and garlic.
Cook over medium heat until onion is tender.
Stir in chicken broth, wine, salt, and pepper.
Arrange chicken in skillet. Bring to boiling, reduce heat.
Cover and cook over low heat about 30 minutes or until chicken is tender and no longer pink.
Transfer chicken and vegetables to a serving platter; keep warm.
Measure remaining liquid, and if necessary, add water to equal 1 cup.
Pour into skillet.
Combine cornstarch and water. Stir into remaining liquid in skillet.
Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Serve over chicken.
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