The Dish with Anita: Chicken and mushrooms in white wine sauce - San Diego, California News Station - KFMB Channel 8 -

The Dish with Anita: Chicken and mushrooms in white wine sauce

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SAN DIEGO (CBS 8) - This is one of my favorite chicken dishes for those really cold days. My chicken and mushrooms in white wine sauce is also great as filling for chicken pot pie -- just spoon into individual ramekins, top with frozen thawed puff pastry, bake and you're done. Enjoy!


2 1/2 lbs. chicken breast boneless, skinless cut into 1 ½-inch chunks

4 cloves minced or smashed (store bought is fine)

2 tsp. each- sea salt*, black pepper, fresh thyme

1/4 tsp. nutmeg

4 tbsp. flour

3 tbsp. each- olive oil, butter divided

2 cups baby portabella mushrooms, cut in half

1 1/2 cups frozen thawed pearl onions, drained

1 cup chardonnay

2 1/2 cups Swanson's low sodium chicken broth, heated

2 to 3 tbsp. Greek yogurt

3 tbsp. chopped flat leaf parsley


Place chicken pieces in a large bowl and season with the salt, pepper, thyme, nutmeg and garlic. Stir then sprinkle flour over chicken and toss to coat evenly.

In a large deep skillet, heat one tablespoon of olive oil to medium high. Once heated add butter. When the butter has melted place seasoned chicken pieces in small batches in heated skillet and brown chicken (do not cook until done.) Remove to a clean bowl and repeat until all chicken is browned.

Add remaining olive oil and butter to skillet. Once butter has melted add mushrooms and pearl onions and cook until onions have started to caramelize and mushrooms have given up most of their moisture. Next add chicken pieces and any juices to the mushrooms and onions. Increase heat to high, stirring constantly. Cook for five minutes then add one cup chardonnay, making sure to scrape the browned bits from the bottom of the skillet (this is where your flavor is at!) When most of the wine has reduced, add the heated chicken broth and bring to a boil for three to four minutes.

At this point taste and adjust seasonings if needed. Reduce heat, cover and let simmer for 15 minutes or so. Remove lid and once the sauce has reduced by about one-third, add chopped parsley.

Turn the heat off and let it rest for a few minutes before slowly stirring in Greek yogurt one tablespoon at a time. Serve hot over brown rice or butter herb egg noodles.

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