White Wine Garlic Chicken
“This garlic chicken is great over cooked brown rice or your favourite pasta. Don’t forget a sprinkle of Parmesan cheese, too.” —Heather Esposito, Rome, New York
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 20minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 20minutes |
Ingredients
- 4 boneless skinless chicken breast halves (6 oz each)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 2 cups sliced baby portobello mushrooms (about 6 oz)
- 1 medium onion chopped
- 2 garlic cloves minced
- 1/2 cup dry white wine or reduced-sodium chicken broth
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm.
- Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.
Recipe Notes
Nutrition Facts
1 chicken breast half with 1/4 cup mushroom mixture: 243 calories, 7g fat (2g saturated fat), 94mg cholesterol, 381mg sodium, 5g carbohydrate (2g sugars, 1g fibre), 36g protein.
Diabetic Exchanges: 5 lean meat, 1 fat.
