Chicken with Mushrooms in White Wine Sauce

 

So I was was drifting off to sleep while watching an old Barefoot Contessa episode and she made a dish that inspired me to try my own version.  Quite tasty and a hit as the lovely Mrs Z said to add it to our regular repertoire.  I will do that.

A couple of thoughts.  I use Pinot Grigio or Pinot Gris, same grape just different countries that make it, as it is a sharp, slightly acidic UNOAKED white wine.  Unoaked is what I always prefer for cooking as oaked wines will disrupt the flavor profile and be transferred to the food.  Most oaked whites in my not so humble opinion are like chewing on old wood, hate those oak bombs and don't want them interfering with my food.  As always pick a  wine you would drink.

Ina's version included thickening with a butter flour paste which works fine, I prefer using Aah Bisto instant gravy granules as they dissolve faster and don't leave behind an uncooked flour taste to your sauce. They are readily available on Amazon and some grocery stores.  Your choice as thickening method of choice.

The mushrooms are simple cremini sometimes sold as "baby bella" as they are a young portobella mushroom.  Their smaller size they are more tender and just not as woodsy as their full grown counterpart.  I suppose you could substitute those white button mushrooms, you just won't get the same depth of flavor as a cremini.

Chicken with Mushrooms in White Wine Sauce

• 4 skinless chicken breasts
• 12-14 oz Cremini mushrooms
• 1C dry white wine
• 1C chicken broth
• 3 T olive oil, divided
• 2 T butter
• Aah Bisto chicken gravy granules
• 1 shallot minced
• 1 clove garlic minced
• 4-5 springs fresh Thyme
• Salt and pepper to taste

Salt and pepper chicken breasts.  In a skillet over medium heat add 1 T olive oil and swirl in pan to coat.  Add chicken breasts.  Brown until golden brown, about 4-5 minutes turn over and cook other side until browned, again about 4-5 minutes.  Remove from skillet and set aside on a plate.

Clean and quarter mushrooms, removing any woody parts of the stem.  In skillet add 2 T Olive oil and butter. Salt and Pepper to taste.  When butter begins to sizzle add mushrooms.  Toss and stir until they are nicely browned, about 6-8 minutes.  Add shallot and cook until translucent, add Garlic and cook additional minute.

Add white wine and cook 3-5 minutes until it is reduced by 1/3-1/2 volume. Bundle the Thyme sprigs and tie with kitchen string.  Add chicken broth and thyme bundle. Nestle the chicken breasts between the mushrooms and add any au jus from plate to the pan.  Cover and simmer 20 minutes.

Remove Thyme bundle. Gently whisk in Ahh Bisto 1 teaspoon at a time to thickened slightly.  Serve the chicken and mushrooms over rice if desired.