This was last night’s cooking experiment… I had seen a recipe online that was similar (roasted chicken with tarragon), but of course I had to stray and come up with my own… I did not have any tarragon and wanted a yummy white wine sauce instead. It turned out to be scrumptious! The sauce had just the right amount of tang.
This recipe will serve 4:
PAM spray
2 chicken breasts (a little over a pound), both cut in half
1 tsp pepper
4 fluid oz white wine
For sauce:
1 tsp olive oil
Juice of 1/2 large lemon
4 fluid oz white wine
3 crushed garlic cloves
dash of garlic sea salt
1 8-oz package mushrooms (I used white button)
1 Tbsp flour
To prepare chicken:
Spray skillet with PAM and turn on medium heat. Season the chicken with pepper. Once hot, add the 4 chicken pieces. Brown the chicken on each side. Then add the white wine, turn the heat on medium low and cover. Simmer until internal temp reaches 165F.
For sauce:
Heat 1 tsp olive oil in saucepan. Add lemon juice, white wine, garlic and sea salt. Then, add the mushrooms and simmer on low until mushrooms are tender. Make a slurry with the flour and cold water. Add to the sauce and allow to thicken.
This will give 4 3-oz portions of chicken cooked. I steamed some asparagus and added a little garlic and parmesan as a side item. I also ended up adding a touch of the sauce to the asparagus, and it was delicious. And because it is important to try and get at least 3 of the food groups in each meal, I added a piece of wheat bread. It would have been more fitting to have a wheat roll, but unfortunately I did not have any 🙂
The color ended up being a little drab, so maybe adding a fresh parsley sprig on top would have made it more appealing. Or it is always easy to add some veggies… maybe some fresh diced red tomatoes… be creative!
Enjoy!!
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