Winner winner chicken dinner! We love this recipe because it is high in protein, low in fat and carbohydrates, super satisfying and delicious! Most mushroom sauces, or Marsala sauces, are filled with butter, cream and flour. Not this one! The white wine gives it a wonderful flavor, and as it reduces, the sauce thickens. All you need to add is a half tablespoon of whole wheat flour and you’ve got yourself a very creamy and delicious mushroom & wine reduction sauce! This is perfect for chicken but would be amazing with steak as well! Enjoy in confidence!
For the chicken:
3 chicken breasts (thin sliced so they cook faster)
1 tsp extra virgin olive oil
Salt & Pepper – sprinkle on each side of the chicken
For the sauce:
1 tsp extra virgin olive oil (to coat pan)
1 1/4 cup sliced crimini mushrooms
1 shallot – diced
1 or 2 chopped garlic cloves
1/2 cup dry white wine – I used Sauvignon Blanc
Salt & Pepper to taste
1/2 tbsp whole wheat flour
1/4 cup water
2 tsp thyme – fresh or dried
To make this gluten free, substitute whole wheat flour for g-free flour.
*Lightly coat chicken breasts with olive oil and salt and pepper. Pour 1tsp olive oil onto heated grill pan (or any pan) and cook 3-5 mins on each side until done and then set aside.
*chop shallot and garlic and saute on lightly coated pan with olive oil, add mushrooms , garlic and cook 2-3 minutes then add ½ cup wine or chx broth. Let this cook down until the wine evaporates.
*Season with salt and pepper and half tbsp whole wheat flour. Add ¼ cup water and cook down until the sauce thickens
*Pour the mushroom sauce over the chicken and top with thyme
Serves 3, serving size 1 chicken breast
Nutrition facts were not provided by author however with the leanest chicken breast and minimal low calorie ingredients it is hard to go wrong!