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Chicken and Mushrooms with White Wine Sauce
This amazing meal is fork-tender, restaurant-quality, easy to make and delicious!
Ingredients
- 6-8 boneless, skinless chicken breasts cutlets
- 3/4 cup brown rice flour
- 1/4 teaspoon pink Himalayan sea salt
- 1 teaspoon freeze-dried garlic or fresh, minced garlic
- 3 cups thickly sliced mushrooms
- 6 tablespoons olive oil
- 2 cups chicken broth
- 3/4 cup dry white wine
- 1 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
- fresh lemon juice
Instructions
- In a shallow bowl, combine flour, salt and pepper. Set aside.
- Add 3 tablespoons olive oil to a large skillet and heat pan over medium heat. Dredge the chicken cutlets in the flour mixture, coat both sides and shake off excess flour. Add the chicken to the skillet, cook until lightly browned on one side (about 4-5 minutes), and then flip and cook for about 4 minutes on the other side. Remove chicken from pan and keep warm.
- Add remaining olive oil to the skillet, add the sliced mushrooms and stir to combine. Allow mushrooms to cook for about 5 minutes, stirring occasionally. Flip the mushrooms and cook for a couple more minutes. Add the garlic and stir to combine.
- Pour in the wine and deglaze bottom of skillet; add the chicken broth and dried thyme. Bring sauce to a boil, reduce heat, add the chicken back to the skillet and allow everything to simmer for a few minutes.
- Squeeze fresh lemon juice over everything, sprinkle with fresh parsley and serve with brown rice or pasta and a salad. Enjoy!
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