Chicken and Mushrooms in Wine Sauce
It’s another week with wine on the mind for me. Who am I kidding, I think about wine year-round! Chris and I began our passion with wine nearly 20 years ago during our honeymoon in Napa Valley. Since then, we have enjoyed learning about and tasting wine over the years. I think the horticulturist in both of us appreciates the growing season’s impact on the various wines we sip. Just like growing apples and peaches, there are so many variables that affect the finished product.
I have been pulling out some of my favorite “cooking with wine” recipes in celebration of our upcoming Wine and Food Festival at Eckert’s in Belleville. This recipe and many more will be located throughout our store, along with delicious samples of various cheeses and meats. We will also have a large tasting room filled with more than 30 wines, as well as, a few craft beers and hard ciders (see our events calendar for costs and details).
Last night I made Chicken and Mushrooms with White Wine Sauce for dinner in just under 30 minutes. I started by dredging skinless chicken breast in flour and then browned the pieces it in a hot skillet. After setting the cooked chicken aside, I started on the best part of this recipe, the sauce. I used a white Cote-Du-Rhone recommended by one of Eckert's wine stewards, Birgitta. The wine deglazed the pan and helped transfer delicious flavor into the mushrooms. Once the wine evaporated, I added chicken broth and allowed it to reduce for a few minutes.
After briefly warming the chicken back up in the skillet, I was ready to serve my delicious sauce with mushrooms and chicken over my family’s beloved Amish noodles! (I used medium noodles but feel free to pick your favorite type - there are lots of options at Eckert’s.) As I expected, dinner was gobbled up with no leftovers to be found.
I hope you will join us March 7 and 8, 2015 at our Belleville Country Store for a delicious celebration of wine and food!
Eat well this winter, Angie
- 8 oz Amish Noodles
- 3 Tbs. all-purpose flour, divided
- ½ tsp salt
- ¼ tsp fresh cracked pepper
- 3 boneless, skinless chicken breast (about 1 ½ lbs), cut into 1 inch strips
- 1 Tbs. canola oil
- 8 oz. sliced mushrooms
- 4 cloves garlic, minced
- ½ cup dry white wine
- ½ cup chicken broth (I used Better-than-Bouillon Chicken Base)
- 1/3 cup fresh grated Parmesan Reggiano cheese
- Cook noodles according to package directions. Drain and keep warm.
- In a small shallow bowl, whisk together 2 ½ tablespoons of flour, salt and pepper. Working with a few pieces at a time, toss chicken in flour mixture to coat.
- In a 12” stainless steel skillet, heat oil over medium heat. Add chicken to the pan and sauté 2-3 minutes per side or until cooked through. (Note: chicken will release easily from the skillet when it is well browned.) Remove chicken from skillet, tent with foil and set aside.
- Reduce heat to medium and add mushrooms, garlic and white wine. Stir to loosen browned bits from the bottom of the skillet. Allow mushrooms to cook for about 3 minutes and wine has evaporated. Stir in broth and remaining ½ tablespoon of flour. Whisk mixture until the flour is well incorporated and the sauce begins to thicken, 3-5 minutes. Add chicken back to skillet, cover and cook for 2 minutes.
- Place noodles in a serving bowl. Top with chicken mixture and Parmesan. Serve immediately. Makes 4-5 servings.