Tuesday, April 16, 2013


Fussy hubby is not a big fan of chicken, but he’ll gobble this dish up whenever I make it.  Sauteeing the chicken with mushrooms, onion, wine and chicken broth develops complex flavors that we both appreciate, and serving it with parslied noodles or spaghetti makes this dish a real winner.  Hubby’s my sous chef – he chops all the veggies and herbs which cuts my kitchen time and gets us to the table faster.  This is a dish for four people, and we are only two.  The leftovers are reheated a few nights later and taste even better.

Chicken and Wine over Parslied Pasta
Rating:  9.5 out of 10


1/2 tsp. Diamond kosher salt + 1/4 tsp. + 1/4 tsp.
1/4 tsp. white pepper + 1/8 tsp.
1/8 tsp. cayenne pepper
1/4 tsp. smoked paprika 
3 Tbsp. white whole wheat flour + 1-1/2 Tbsp.
4 boneless skinless chicken breasts
1/2 lb. pasta of choice*
1-1/2 Tbsp. unsalted butter + 1 Tbsp. + 1-1/2 Tbsp.
1 medium onion (about 1 cup), finely chopped
1-2 tsp. minced garlic, according to taste
8 oz. sliced mushrooms
1/2 cup dry white wine, drinking quality
1/2 cup low-sodium chicken broth + additional broth if needed for gravy consistency
1-1/2 tsp. lemon juice
1/4 cup chopped fresh parsley

*If you are big pasta eaters, you may want to increase the amount.

Combine 1/2 tsp. salt, 1/4 tsp. white pepper, cayenne pepper, paprika and 3 Tbsp. flour on a sheet of wax paper or a paper plate.  Dredge chicken in flour mixture.  Set aside.   Start a large pot of  lightly salted water on high heat.

In a large saute pan over medium-high heat, saute chicken in 1-1/2 Tbsp. butter, 2-3 minutes each side.  Transfer to a plate and cover to keep warm.   Add 1 Tbsp. butter, 1/4 tsp. salt, onions and mushrooms to pan and cook, stirring, 5 minutes, till beginning to brown.  Add garlic and saute 30 seconds.   Stir in 1-1/2 Tbsp. flour, 1/4 tsp. salt, 1/8 tsp. pepper.  Add wine, let it bubble up, then stir up any brown bits at bottom of pan.  Add chicken broth and lemon juice.  Cook 3-4 minutes, or till gravy consistency is reached, adding additional broth if needed.  Put chicken back in pan, reduce heat, cover and simmer on low. 

In the meantime, add pasta to water when it boils, and stir often to keep it from sticking together.  When pasta is cooked according to your taste, drain in a colander, then return to pot and toss with 1-1/2 Tbsp. butter and 1/4 cup chopped parsley.   Serve chicken with pasta, and a green salad if desired.  Yield:  4 servings

1 comment:

GratefulPrayerThankfulHeart said...

This looks delicious, Judy. Hoping to try it soon :) Thank you for sharing.

Kindly, Lorraine