Wednesday, May 9, 2012

{Chicken & Mushrooms in Garlic White Wine Sauce}

As tired as I am when I get home from work each day, I try pretty hard to make a good, healthy dinner. Spending time in the kitchen slowly preparing ingredients and taste testing along the way is incredibly relaxing after a long day at the office. It's become my unwinding meditation ritual each night with some tunes playing in the background and a glass of wine in hand.

It certainly doesn't hurt when the recipe already calls for wine. A glass for the dish, a glass for the cook! Definitely an old fashioned cooking rule I will continue to follow for years to come. Also, the more garlic the merrier. Standard Katherine cooking rule.

The inspiration for this recipe came after a hungry shopping trip to Trader Joe's left me with two cartons of crimini mushrooms, which apparently looked too good to pass up. Sometimes it's actually a good thing when the ingredients you already have back you into a recipe corner - I spent a good 20 minutes looking for mushroom inspiration (I could get lost in that website for days) before finding this recipe, which I've never tried and probably would never have thought to look for.

Simple ingredients with simple steps, which make meals that look complicated and are full of flavor. Does it get any better than that?

Once the garlic has sauteed in olive oil for a few minutes, you throw in the mushrooms and let them melt together with the gives off an incredible smell. You know you're on the right track. 

I whipped up a summer salad on the side - carrots, avocado, strawberries & dried cranberries with a balsamic dressing. Needless to say it was a great meal!

Chicken & Mushrooms in Garlic White Wine Sauce with Egg Noodles
Adapted from Cooking Light
  • 4 ounces uncooked medium egg noodles
  • 1 pound skinless, boneless chicken breast halves
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1 package mushrooms
  • 1/2 cup dry white wine 
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
- Boil noddles to al dente consistency. Drain and keep warm.
- Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk.
- Cut chicken into 1-inch pieces and toss in the flour mixture.
- Heat 1 tbl. oil in a large nonstick skillet over medium-high heat.
- Add chicken to pan and sautee about four minutes or until browned. Remove from the pan.
- Add  1 tbl. oil to pan again. Add garlic,thyme , and mushrooms to pan, sautee for 3 minutes or until liquid evaporates and mushrooms darken.
- Add white wine to pan and cook for 1 minute.
-  Stir in remaining 1 tablespoon flour and cook for 1 minute, stirring constantly.
- Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
- Return chicken to the pan. Cover and simmer 2 minutes.
- Uncover and cook 1 minute or until chicken is done.
- Plate noodles, and top with the chicken mushroom sauce, and a sprinkle of parmesan cheese.



  1. Yes! This looks incredible. I have to try this. I think it'll make an excellent weeknight meal for me as well.

    1. Try it out and let me know what you think! I really liked it.

  2. Anything with mushrooms and wine sounds perfect to me!

  3. Sounds delicious! I will have to try this! :) Thanks for sharing.

  4. That looks amazing!! I'll definitely have to try!


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