Chicken and Mushrooms in a Garlic White Wine Sauce Recipe
Here’s a great tasting, quick and easy chicken dish; perfect for busy weeknights and great for those on a budget! I made this in about 20 minutes or less and served this over some brown rice cooked in chicken broth. I would have taken a photo of my dish, but we were all so eager to eat this while it was hot, that there was nothing left to photograph.
Chicken and Mushrooms in a Garlic White Wine Sauce
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: divide between 4 • Points +: 6 pts • Smart Points: 5
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g
8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley
Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.
*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.
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