Rule #98: If you won’t drink it, don’t cook with it.
I’ve pushed this little bit of info onto everyone I can: if you won’t drink the wine, don’t cook with it! Don’t you go buying that $4 bottle of nasty thinking your dinner is still gonna taste good when you throw it in the pot. Ain’t gonna happen, my friend. Buy the stuff you’d normally drink… in this case… the Chicken in Mushroom and Wine Sauce case… we’re looking for a dry white wine like a Chardonnay. This easy one-pot-wonder-of-a-dinner is so deliciously simple and perfect for busy weeknights or relaxing weekends!
I love being able to build flavors in just one little ole pot. By browning the chicken, sautéeing the vegetables, then simmering the sauce in the same pot, you add an incredible depth of flavor.
Okay, let’s make us some dinner, shall we? First, liberally season your chicken breasts with Kosher salt and freshly ground black pepper.
My favorite piece of kitchen equipment has to be our Dutch oven. I use it almost daily, and it’s perfect for dishes like this one. Okay, so to the large Dutch oven or skillet, add 2 tbs. unsalted butter. Then, brown the chicken on both sides (about 3 minutes per side).
Remove the browned chicken to a plate or bowl and set aside.
Next, add in 4 tbs. more of unsalted butter.
Once the butter is melted, add in 1/2 a diced yellow onion and 1 lb. of sliced white button mushrooms. Sauté until softened (about 8 minutes).
Be sure to stir the pot and scrape the bottom with a wooden spoon to get all of the deliciousness off the bottom!
Once the veggies are softened, add in some diced green onions. Sauté an additional minute.
Next, sprinkle on 2 tbs. all-purpose flour and stir to coat.
Now, for the good stuff. Pour in 2 cups of dry white wine (remember… the stuff you’d drink, compadre). As you pour in the wine, use a wooden spoon to scrape the bottom of the pan to get up all of the goodness. That’s where the flavor is!
Allow the mixture to reduce, stirring occasionally, for about 5 minutes.
Then, add in 1 tsp. each of dried thyme and dried basil, then add 2 bay leaves. Stir to combine.
Next, add the browned chicken back to the pot, partially cover, and reduce the heat to medium-low. Simmer until chicken is cooked through (about 20 minutes), stirring occasionally with a wooden spoon.
Voila! A drool-worthy dinner that didn’t make you break a sweat. And one that comes with a couple of glasses of leftover wine. Can’t complain about that, ‘m I right?
We like to serve our Chicken in Mushroom and Wine Sauce over boiled egg noodles with some crusty bread and a big salad on the side. It makes for a hearty dinner that’s packed with good protein in every delicious bite.
Chicken in Mushroom and Wine Sauce
3 boneless, skinless chicken breasts
Freshly ground black pepper
6 tbs. unsalted butter, divided (2 tbs. + 4 tbs.)
½ yellow onion, diced
1 lb. white button mushrooms, sliced
4 green onions, chopped
2 tbs. all-purpose flour
2 cups dry white wine (we like Chardonnay)
1 tsp. dried thyme
1 tsp. dried basil
2 bay leaves
Fresh flat-leaf parsley, chopped, for garnish
Grated Parmesan, for garnish
Liberally season chicken breast with Kosher salt and freshly ground black pepper. Melt 2 tbs. butter in a large Dutch oven or skillet over medium high heat. Brown chicken on all sides (about 3 minutes per side). Remove chicken to a plate.
In the Dutch oven, melt 4 more tbs. butter. Sauté the onion and mushrooms until softened (about 8 minutes). Add in the green onion; sauté another minute. Sprinkle the vegetables with flour, stir to coat, then cook for about a minute.
Pour in the wine to deglaze the pan, scraping the bottom with a wooden spoon. Allow mixture to reduce, stirring occasionally, for about 5 minutes. Add in the dried thyme, dried basil, and bay leaves. Stir to combine, then add the cooked chicken back to the pot. Partially cover, reduce the heat to medium-low, and allow to simmer for about 20 minutes, stirring occasionally and scraping the bottom with a wooden spoon.
Serve over egg noodles and garnish with fresh parsley and Parmesan, if desired.