This Wine and Mushroom Chicken is a classic comfort food that transforms simple ingredients into an elegant meal. Pan-seared chicken breasts are coated in a light flour mixture for a golden crust, then simmered in a savory sauce made with sliced mushrooms, onions, and dry white wine. The addition of tarragon provides a subtle herbal note, while a splash of yogurt at the end creates a creamy, velvety texture without heavy cream. This dish is perfect for a cozy weeknight dinner or a special occasion when you want something sophisticated yet approachable. The combination of tender chicken, earthy mushrooms, and bright wine notes makes it a crowd-pleaser that pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Wine And Mushroom Chicken
Description
This Wine and Mushroom Chicken is a classic comfort food that transforms simple ingredients into an elegant meal. Pan-seared chicken breasts are coated in a light flour mixture for a golden crust, then simmered in a savory sauce made with sliced mushrooms, onions, and dry white wine. The addition of tarragon provides a subtle herbal note, while a splash of yogurt at the end creates a creamy, velvety texture without heavy cream. This dish is perfect for a cozy weeknight dinner or a special occasion when you want something sophisticated yet approachable. The combination of tender chicken, earthy mushrooms, and bright wine notes makes it a crowd-pleaser that pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.Ingredients
Directions
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In a small bowl, combine the flour, pepper, and salt.
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Coat both sides of the chicken breasts with the flour mixture, shaking off any excess.
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Heat the vegetable oil in a large skillet over high heat.
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Add the chicken breasts to the skillet and saut until golden brown on both sides, about 5-7 minutes per side.
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Remove the chicken from the skillet and set aside on a plate.
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Reduce the heat to medium and add the sliced mushrooms and chopped onion to the same skillet.
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Saut the mushrooms and onion until the onion is soft and the mushrooms are tender, about 5 minutes.
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Stir in the dried tarragon and pour in the dry white wine, scraping up any browned bits from the bottom of the pan.
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Return the chicken to the skillet, cover, and simmer for 5 minutes.
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Turn the chicken over and simmer uncovered for another 5 minutes, or until the chicken is cooked through and tender.
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Remove the chicken to a serving platter and keep warm.
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Remove the skillet from the heat and stir in the plain low-fat yogurt until smooth.
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Pour the mushroom-wine sauce over the chicken and sprinkle with chopped parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 61.2kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 609.6mg26%
- Total Carbohydrate 5.9g2%
- Dietary Fiber 0.3g2%
- Sugars 0.0g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the chicken breasts are pounded to an even thickness for uniform cooking.
Do not boil the sauce after adding the yogurt, as it may curdle. Remove from heat before stirring it in.
For a richer sauce, you can substitute the yogurt with heavy cream or crme frache.
Fresh tarragon can be used instead of dried; use 1 tablespoon of chopped fresh tarragon.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the sauce from separating.
Pairs well with mashed potatoes, egg noodles, or crusty bread to soak up the sauce.
