Chicken In Mushroom and White Wine Sauce
By: Bull City Food
Published: Thursday, April 8, 2010 - 6:16pm

Ingredients




1 tablespoon olive oil
1 pound boneless, skinless chicken breast
1 tablespoon low-sodium grill seasoning, or a combination of garlic salt, 
2 eachs portobello mushroom caps, cut into 1 inch  chunks
1/2 cup white wine
1/2 cup low sodium chicken broth
Salt and pepper to taste

Preparation

1 Heat the oil in a large saute pan over medium heat. 2 Season both sides of the chicken with grill seasoning or spice mixture. 3 When oil is hot, place chicken in the pan and cook on one side for about 5-8 minutes, till golden brown on the bottom. 4 Flip the chicken over and finish cooking through, another 5-8 minutes, depending on the thickness. 5 Remove chicken and reserve on a plate; cover with tinfoil. 6 Toss the mushrooms in the same saute pan. 7 Allow to brown for a few minutes before seasoning with salt and pepper; cook until tender. 8 Pour in the white wine, scraping any bits from the bottom of the pan; reduce by about half. 9 Pour in the chicken stock, let boil for a few minutes and adjust the seasoning to taste. 10 Slice the chicken and serve over bulgur or rice and cover with the sauce.

About


This is a lighter version of Chicken Chardonnay. Any dry white wine will work as well as any variety of mushrooms.