Thursday, August 6, 2015

Mushroom Chicken + Wine Pan Sauce

Can I just get really real with you for a sec? Aside from my family, I have three great loves in my life:

A) Food. Obvi.
2) Yoga pants.
D) White wine.

Sometimes, I enjoy drinking a glass two glasses as I cook/eat. It's one of life's simple pleasures.

No one judges you for drinking wine on a Tuesday in your yoga pants if you're making them dinner while you're drinking it. Fact.

I have two rules for cooking with wine:

1) It shouldn't be a crazy expensive bottle. Why would you spend $80 on wine you can't enjoy? Why would you spend $80 on wine anyway? No offense to you classy gals out there with a discerning palette for the absurdly expensive good stuff, but simple hicks like me can't taste a huge difference between the $7 bottle and the more expensive one.
B) I don't buy the two buck chuck either. If it's too gross to drink, you won't want that bitter flavor concentrated in your food.

Hello delicious skillet chicken! I shall sing your praises forever--not only because I cook you up whilst drinking wine in yoga pants… But also because your fantastic pan sauce practically BEGS for crusty bread dunked in it.

Edit: I forgot my fourth great love above: Carbs. More specifically, crusty carbs dipped in pan sauces. Why I wasn't born a French gal is beyond me. Except that they're way classier than me and they don't say y'all, but I digress.

This chicken is wonderful enough to serve to company but one-pan simple enough for a weeknight. Now that's what I call finger lickin' good! Except don't start licking your fingers in front of your fancy schmancy company. Because that's just creepy.

So make this. And have an overflowing bread basket closeby. And keep everyone's glass full. That's my three step plan for throwing a fantastic uppity shindig.

  • {4-6} thin sliced chicken breasts
  • salt and black pepper, to taste
  • 1 Tbsp olive oil
  • 1 {8 oz} pack baby bella [AKA creminis] mushrooms, sliced
  • 1/2 onion, finely diced
  • 1 clove garlic, minced
  • 1 cup dry, crisp white wine, such as Pinot Grigio, Pinot Gris, or Sauvignon Blanc [tested with Pinot Grigio]
  • 1 cup water
  • 2 chicken bouillon cubes
  • 1 Tbsp fresh thyme leaves
  • 1 tsp fresh rosemary, minced
  • 1 Tbsp unsalted butter
  • Minced fresh parsley, for garnish

  1. Pat chicken breast dry with paper towels. {Don't be tempted to skip this step. If meat isn't patted dry, it won't brown properly!}
  2. Salt & pepper both sides of chicken, to taste.
  3. Heat a large skillet over medium to medium/high heat. When the pan is hot, add in olive oil. Swirl to coat. Place chicken {in batches if necessary} in hot pan and cook 2-3 minutes per side or until done {DON'T move the chicken or flip it a lot. Only flip once to allow for proper browning.} Remove chicken from pan. Keep warm.
  4. Add in the mushrooms and cook for 3-4 minutes, or until softened {stirring occasionally}.
  5. Add in onions and cook for 2 minutes, or until translucent & fragrant {stirring occasionally}.
  6. Add in garlic and cook for 30 seconds, or until fragrant {stirring occasionally}.
  7. Add in wine and the next four ingredients. Using a spatula or spoon, pull up brown bits from the bottom. Reduce heat to medium. Simmer for 7-8 minutes, or until bouillon is dissolved and the mixture is reduced by about half. 
  8. Whisk in butter. 
  9. Taste pan sauce. Add more salt & pepper if needed. 
  10. Add chicken back into the pan and serve with parsley.

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