Chicken with Mushrooms and White Wine

10
8
2
Smartpoints value per serving
Total Time
54 min
Prep
9 min
Cook
45 min
Serves
4
Difficulty
Easy
If you Add 1 1⁄2 cups thawed frozen pearl onions to the stew when you return the chicken to the skillet; you’ll get larger portions for each person.

Ingredients

uncooked boneless skinless chicken breast(s)

20 oz

table salt

½ tsp

black pepper

¼ tsp

olive oil

2 tsp

cremini mushroom(s)

¼ pound(s), or other varieties, halved

uncooked onion(s)

1 medium, chopped

uncooked carrot(s)

1 large, chopped

uncooked celery

1 rib(s), medium, chopped

garlic clove(s)

3 medium clove(s), minced

herbes de Provence

1 tsp

all-purpose flour

1 Tbsp

reduced-sodium chicken broth

1 cup(s)

white wine

¾ cup(s)

fresh parsley

2 Tbsp, fresh, chopped

cooked whole wheat pasta

4 cup(s), fettuccine, hot

Instructions

  1. Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 7 minutes. Transfer to a plate.
  2. Add the remaining 1 teaspoon oil and the mushrooms to the skillet. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Stir in the onion, carrot, celery, garlic, and herbes de Provence. Cook just until the onion is softened, about 3 minutes; sprinkle with the flour. Cook, stirring constantly, 1 minute longer. Add the broth and wine and bring to a boil.
  3. Return the chicken and any accumulated juices to the skillet. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes. Sprinkle with the parsley, if using. Serve with the pasta. Yields 1 chicken breast, 2⁄3 cup sauce with vegetables, and 1 cup pasta per serving.

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