I’m not big on white wine to just drink, but I do like to cook with it. The subtle flavor it adds to chicken is just wonderful. One thing I do know, never cook with a wine that you wouldn’t drink from a glass. The stuff they sell as cooking wine in the grocery store is awful. Sometimes it is nice to do a meal just on the stove top, adding some rice or mashed potatoes to have with a thick, rich gravy flavored with white wine. This comes together fast too. So here is my recipe.
I started with two bone-in, skin-on chicken breasts, quartered mushrooms, onion and spices, a can of low sodium chicken broth, and the last of a bottle of white wine. You can remove the skin before beginning if you wish.
Sprinkle chicken with garlic salt and lemon pepper.
Film a deep sided frying pan with olive oil and heat over medium heat. Add onions and saute for one minute.
Push onions to the edges, and place chicken skin or meat side down in the center.
Cook until browned on that side. Turn chicken over, distributing onions around and under the chicken.
Add the quartered mushrooms.
Then pour in the wine. The alcohol burns off in the cooking process leaving the flavor.
Cover, turn heat down to medium-low and simmer 10 minutes, poaching the chicken in flavor. Reserve 1/2 cup chicken broth in a cup, and add about 1/2 cup from the rest of the can to the pan. Cover and simmer 10 minutes more. Add the remaining 1/2 cup or so of chicken broth from the can, cover and simmer 10 more minutes, or until done. The internal temperature should be 160 degrees.
Mix flour with reserved chicken broth.
Remove chicken from pan to a plate.
Turn up heat to boil the sauce.
Then add the flour mixture in thin stream, stirring constantly until sauce thickens. You can add the chicken back to the pan to keep it warm if needed.
Serve chicken with sauce poured over. Rice is great to serve with this chicken, to eat with the extra gravy. I love jasmine rice for this kind of meal. There is actually enough wine and broth to cook four breasts if you like, without making any changes to the recipe. The leftover gravy, mushrooms and rice were wonderful leftovers for lunch the next day. Yum! For a gluten free option, use cornstarch as your thickener, about 1-1/2 tablespoons added to the reserved broth should do it.
White Wine Chicken and Mushrooms
2 chicken breasts, bone-in, skin on or skinless
1/2 teaspoon lemon pepper
1/2 teaspoon garlic salt
1 tablespoon olive oil
1/4 cup chopped onion
1 cup quartered fresh button mushrooms
1 cup quality white wine
1 can chicken broth, divided
1/4 cup flour
Sprinkle chicken with garlic salt and lemon pepper. Film a deep frying pan with olive oil and heat over medium heat. Add onions and saute for one minute. Push onions to the edges, and place chicken skin or meat side down in the center. Cook until browned on that side. Turn chicken over, distributing onions around the chicken, and add mushrooms and wine. Cover, turn heat down to medium-low and simmer 10 minutes. Reserve 1/2 cup chicken broth in a cup, and add about 1/2 cup from the rest of the can to the pan. Cover and simmer 10 minutes more. Add the remaining 1/2 cup chicken broth from the can, cover and simmer 10 more minutes, or until done. The internal temperature should be 160 degrees. Mix flour with reserved chicken broth. Remove chicken from pan to a plate. Turn up heat to boil the sauce, add the flour mixture in thin stream, stirring constantly until sauce thickens. Serve chicken with sauce poured over. Rice is great to serve with this chicken, to soak up the extra gravy.
Will you try this one? Do you have a favorite stove top chicken recipe?
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