Chicken in Mushroom and White Wine Sauce
- 1 tbsp olive oil
- 1-1.5 lbs boneless, skinless chicken breast
- 1 tbsp low-sodium grill seasoning, or a combination of garlic salt, pepper and cayenne
- 2 portobello mushroom caps, cut into 1 inch chunks
- 1/2 cup white wine
- 1/2 cup low sodium chicken broth
- Salt and pepper to taste
Season both sides of the chicken with grill seasoning or spice mixture.
When oil is hot, place chicken in the pan and cook on one side for about 5-8 minutes, till golden brown on the bottom.
Flip the chicken over and finish cooking through, another 5-8 minutes, depending on the thickness.
Remove chicken and reserve on a plate; cover with tinfoil.
Toss the mushrooms in the same saute pan.
Allow to brown for a few minutes before seasoning with salt and pepper; cook until tender.
Pour in the white wine, scraping any bits from the bottom of the pan; reduce by about half.
Pour in the chicken stock, let boil for a few minutes and adjust the seasoning to taste.
Slice the chicken and serve over bulgur or rice and cover with the sauce.
For a printable recipe click here