Chicken, mushrooms, garlic, and Parmesan cheese. Do I have your attention yet? Well, then include some lovely dry white wine and a bit of cream. Oh yeah…I see that you’re paying attention now, huh? Yes, this recipe for Chicken with Mushrooms in White Wine Sauce is definitely an attention grabber. Even though it may sound complicated, it’s definitely easy-peasy. Easy enough for a weeknight dinner and elegant enough for your most special guests.
This delicious recipe is my contribution to the March Progressive Eats recipe series. Our host, Jenni Field who blogs at Pastry Chef Online, selected “wine and cheese” for this month’s theme and our bloggers have created a selection of sweets, savories, and even a beverage for your enjoyment. Be sure to scroll down to the end of the post for links to all the March recipes.
Cut the chicken breast in about 1” pieces. Place the 3/4 cup flour and seasoned salt in a shallow dish and mix together. Add half the chicken pieces and toss until well coated with flour mixture.
Heat a non-stick skillet over medium heat. Add 2 tablespoons of the olive oil and half the butter. Saute half the chicken until golden brown. Remove and set aside. Repeat with remaining chicken, an additional 2 tablespoons of oil, and remaining butter.
Add the last tablespoon of oil to the pan and add the garlic and mushrooms. Cook until mushrooms are wilted and darkened. Sprinkle with remaining 2 tablespoons flour and continue cooking, stirring constantly, for one minute.
Slowly add the white wine and chicken broth. Cook, stirring frequently, until slightly thickened.
Add the Parmesan cheese and stir until melted. Stir in the half and half or cream.
Return the chicken the pan. Cover and cook 3-4 minutes or until chicken is cooked through.
Serve with rice and garnish with minced fresh parsley.
What I was up to…
- One year ago: Technology Behind the Blog
- Two years ago: Bacon Wrapped Sausage Balls
- Three years ago: Hot Cabbage Slaw
- Four years ago: Walnut Cake
- Five years ago: Angel Cake
- Six years ago: Not Quite Classic Waldorf Salad
- Seven years ago: 1960’s Flashback: Baked Alaska
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Wine and Cheese and is hosted by Jenni Field, who blogs at Pastry Chef Online. For our Wine and Cheese Theme, everyone has made a recipe that contains wine, cheese or both. We have some sweets for you, some savories and even a refreshing wine-based beverage!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
March’s Wine and Cheese recipes from the Progressive Eats bloggers:
- Port Wine Cheese Ball from Pastry Chef Online
- Cheese Fondue Pasta Ragout (Gluten-Free) from The Heritage Cook
- Apricot Riesling Mustard from All Roads Lead to the Kitchen
- Chicken Scallopini from Stetted
- Chicken with Mushrooms in White Wine Sauce from Never Enough Thyme
- Red Wine Jelly from Creative Culinary
- Italian Wine Biscuits from Mother Would Know
- Moscato Zabaglione with Strawberries from The Wimpy Vegetarian
- Pears Poached in Wine with Lemon Mascarpone from SpiceRoots
- Mascarpone Cheesecake from That Skinny Chick Can Bake
- Sarasota Lemonade from Miss in the Kitchen