Chicken and Mushrooms with a Light White Wine Sauce
Hello all! This recipe is one that I made up on the fly this evening, so here it is, by popular request! It’s reminiscent of this recipe from a while back, but it is considerably lighter. We acquired a fabulous bottle of Black Ankle Vineyards’ “Bedlam” white wine blend at a charity auction and it paired beautifully with this dish (though I did use a trusty old cheap Chardonnay for cooking purposes).
- 24 oz. white button mushrooms, thickly sliced*
- 2 large chicken breasts, cut into small pieces
- 1/2 large sweet onion, diced
- 3 cloves garlic, diced
- 3/4 cup Chardonnay (or similar)
- 1/3 cup chicken stock
- 3 tbsp smooth Dijon mustard (e.g. Grey Poupon)
- 2 tsp dried tarragon
- 1 tsp dried sage
- Salt and pepper to taste
- Olive oil (or butter)
- Pasta– angel hair, spaghetti, spaghettini, or similar
- [Which I forgot to do this time, but I always recommend] Brown chicken in a pan with some oil, salt, and pepper. Set aside. At this point, put the pasta water on to boil.
- Heat onion and a few teaspoons of oil over medium-low heat for about ten minutes or until they begin to caramelize. Stir occasionally. (If you’re in a hurry you can do this with higher heat, you just run the risk of burning the onion since it’s in such small pieces. Add a tiny bit of chicken stock to cool down the pan if necessary).
- Add garlic and allow it to toast until fragrant. (TIP: gather onions into a dense, flat pile. Place garlic on top. This allows the garlic to get nice and toasty without risk of burning)
- Add mushrooms and toss to coat. Cook over medium-high heat, stirring frequently, until they have reduced by half and most of their liquid is gone.
- Stir in wine.
- Once wine has reduced by half, stir in chicken stock. Start pasta cooking about now (once it’s done, drain and toss with olive oil).
- Once the sauce has reduced a little bit, add chicken to finish cooking. [If, like me, you forgot to brown it beforehand, stir frequently to hopefully prevent the chicken from being boiled] Reduce heat. Cover and/ or add more stock if you’re running low on sauce.
- Stir in mustard. You should be able to smell it, but it shouldn’t be overpowering. If you think there’s too much, add some chicken stock and little bit of butter to dilute it.
- Serve over pasta with a glass of wine.
*24 ounces of mushrooms may sound like a lot, but remember– mushrooms usually reduce by about half their volume.