Friday, February 15, 2013

Chicken and Mushrooms with Sauce

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Chicken - so versatile and affordable. This dish can be served over rice or pasta, or simply enjoyed all by itself.  It's an enjoyable dish that can be prepared very quickly - 20 minutes or less!

And if  low-carb dieting, (no pasta or rice) this offers a satisfying meal with plenty of flavor.  I keep a frozen bag of chicken tenders on hand to make a variety other recipes from chicken salad, to pot pie, soup, chicken nuggets or oriental stir fry.  They're so handy to have on hand at all times to solve that "what's for dinner?" question.


Chicken and Mushrooms with Sauce
1 pound of chicken tenders, or breast meat cut into bite size pieces
2 Tabs. olive oil
1/4 cup corn starch
2 to 3 tsps. minced garlic 
12 oz. sliced mushrooms
1/4 cup white wine
1/2 cup chicken broth
salt and pepper to taste
1 tsp. mixed dry Italian seasoning
 parsley, chives or basil for garnish

Season chicken with salt and pepper and lightly dust with corn starch. Add tablespoon of olive oil to a skillet heated on medium high and brown chicken for about 5 minutes or until it's no longer pink.  Set aside, keeping warm.  Add more oil then minced garlic, cooking a few seconds. Add mushrooms stirring until soft and browned, about 5 minutes.

Add wine, chicken broth and seasoning. Deglaze the pan by stirring liquids in the pan with a wooden spoon or whisk, scraping up brown bits from the bottom of the pan. Cook a few more minutes to reduce liquid then add chicken to the mushroom sauce and stir to coat a pieces. Serve over cooked rice, pasta, or barley.  Garnish with parsley, chives or basil. Serves 4-6.

Estimate cost: $4 or less; $1.00 or less per serving.