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Chicken with mushrooms and white wine

6
Points®
Total Time
54 min
Prep
9 min
Cook
45 min
Serves
4
Difficulty
Easy
With flavor reminiscent of a classic French stew, this comforting skillet recipe utilizes an aromatic mirepoix, a combination of carrots, celery, and onion to build its delectable taste. Herbs de Provence is an all-purpose seasoning blend commonly used in both French and Mediterranean cuisines. It generally contains a mix of dried herbs including thyme, basil, rosemary, tarragon, and marjoram. Look for it on the spice aisle at your supermarket. Italian seasoning can be used as a sub if needed. We recommend serving this dish over hot cooked pasta but it would also be delicious over strands of roasted spaghetti squash.

Ingredients

Uncooked skinless boneless chicken breast

20 oz

Table salt

½ tsp

Black pepper

¼ tsp

Olive oil

2 tsp

Cremini mushroom

¼ pound(s), or other varieties, halved

Onion

1 medium, chopped

Carrots

1 large, chopped

Celery

1 rib(s), medium, chopped

Garlic

3 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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