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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