White Wine Garlic Chicken
Equipment
- large skillet
Ingredients
- 4 (6 oz) boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tbsp Evoo
- 2 cups sliced baby portobello mushrooms (about 6 oz)
- 1 medium onion
- 2 garlic cloves
- ½ cup dry white wine or reduced sodium chicken broth
Notes
Tenderize chicken if needed. Sprinkle with salt/pepper. In a large skillet, brown both sides of chicken in oiled pan, cook until just done. Remove from pan and keep warm. Add mushrooms, and onion to pan with drippings. Cook over med – high heat until tender and lightly browned, 3-5 min. Add garlic and cook for additional minute or so. Add wine, bring to boil, stirring to loosen browned bits from chicken in pan. Cook 1-2 minutes to reduce. Can add chicken back to pan to re-warm, finish cooking or serve sauce over chicken on bed of grain of your choice.
Nutrition: 1 chicken breast with ¼ cup of sauce= 243 cal., 7g fat, 380 mg sodium, 5 g carb, 2g sugar, 1g fiber