Chicken with mushrooms and white wine
Uncooked boneless skinless chicken breast(s)
¼ pound(s), or other varieties, halved
1 medium, chopped
1 large, chopped
1 rib(s), medium, chopped
3 medium clove(s), minced
Herbes de Provence
Reduced-sodium chicken broth
2 Tbsp, fresh, chopped
Cooked whole wheat pasta
4 cup(s), fettuccine, hot
- 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.
- 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.
- 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.