Better Health & Living

Issue: July 2008
Chicken and Mushrooms in Creamy White Wine Sauce
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Chicken and Mushrooms in Creamy White Wine Sauce

by Meredith Deeds

Chicken and Mushrooms in Creamy White Wine Sauce

This dish is wonderful served over steamed brown rice.

Serves 4

  • 4 boneless, skinless chicken breast halves, 5 ounces each
  • 1/4 cup + 1 tablespoon flour
  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 12 ounces mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup evaporated skim milk
  • 1/4 cup finely chopped scallions
  • Salt and freshly ground black pepper
  1. Season both sides of the chicken with the salt and pepper. Place 1/4 cup flour in a shallow dish and dredge the chicken, coating both sides and shaking off the excess.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden brown, 4 minutes per side. Transfer to a plate and keep warm.
  3. Add the remaining 1 tablespoon oil to the skillet. Add the shallot and mushrooms and sauté until the mushrooms are golden brown, about 5 minutes. Add the garlic and thyme and cook for 1 minute. Sprinkle 1 tablespoon flour over the mushrooms and cook, stirring, for 2 minutes. Add the wine slowly, stirring constantly to prevent lumps, and cook for 2 minutes. Add the broth and simmer until the sauce has thickened. Reduce the heat to low and add the milk. (Do not boil after this point.)
  4. Return the chicken and any accumulated juices to the skillet, cover, and simmer for 2 minutes. Transfer to a serving plate and top with sauce. Sprinkle with the scallions.

Regular contributor Meredith Deeds attended restaurant school and has taught cooking classes all over the country. She now cooks--and sips wine--in her kitchen in Plano, Texas.

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