These 6 ingredients are about to make you a fabulous meal...seriously, 6 things! Add in a couple of staple pantry ingredients, i.e. salt, pepper, flour, olive oil and broth and you have an absolutely delicious and quick, not to mention budget friendly, weeknight dinner.
I have a rosemary bush, please come to my house and borrow some of it because I will never, ever use it up...never. Ever. I won't even know you took any, that's how much I have. Often recipes for mushroom chicken call for thyme, if that's what you happen to have on hand, go ahead and use it, but again, I have enough rosemary for a lifetime, so plan on seeing me chop it up a lot.
|Raw chicken is not beautiful|
I prefer to use Chicken Tenders for dishes like this because they are practically already cut up for you. You want about 1 inch square chunks, so just slice each tender into about 3-4 pieces. I used about 9 tenders for 2 people, but my husband really likes my food and tends to eat a lot of it, so I'm assuming you could feed 3 people with this recipe if you add a salad on the side.
We prefer Cremini Mushrooms over here, especially how they pair with the earthy flavor of the rosemary. And buying them sliced and ready to go saves you quite a bit of time while cooking. If you can't find cremini's pre-cut, white button mushrooms will work just fine. Cooking is all about the flavors YOU like, so make it yours!
Let's cook, shall we?
White Wine and Mushroom Chicken
You can easily double this recipe to feed more ;)
About 9-10 boneless, skinless chicken tenders, cut into 1 inch chunks
1/2 medium onion, sliced
1 bag cremini (or button) mushrooms, sliced
1-2 rosemary branches, stripped and chopped
1/4 C dry white wine, such as sauvignon blanc or chardonnay (be sure to take a sip while cooking)
1/4 C chicken broth
1/4 C plus 1 T all-purpose flour
salt and pepper to taste
1 tsp. minced garlic, optional
Egg Noodles (I used whole wheat, but you can totally use regular ones)
Place a large saucepan of water over high heat to boil for the noodles. Heat a dab of butter and about a tablespoon of olive oil in a non-stick skillet over medium high heat. Place the 1/4 C of flour in a ziploc baggy with a pinch of salt and pepper. Slice your chicken tenders into chunks and place in the baggy. Close it tight and do a lil shake n bake dance until your chicken pieces are evenly coated in the bag. Using tongs, carefully remove the chicken from the bag and place into the hot oil/butter mixture.
While the chicken cooks, slice up the onions and chop the rosemary and set aside. After about 3 minutes, check the chicken, if it is starting to turn golden brown, flip it over to cook the other side. Continue to cook the chicken another 3 minutes until it is golden on both sides. Remove the chicken from the pan and set it aside in some foil. At this point the chicken does not need to be cooked through, as you will return it to the pan later.
Reduce the heat to medium low and place the sliced onions in the pan, if they look dry, add a tad more oil. Stir the onions and begin to cook them down for about 5 minutes. When they start to get tender, add the mushrooms and continue cooking and stirring occasionally. As the mushrooms start to wilt down, add the rosemary and garlic, if using. Cook 5 minutes more, until the mixture resembles the photo below. Turn the heat up slightly again to medium and add the white wine, allowing it to boil and cook down a bit. Then add the broth and continue allowing it to simmer.
Make a sort of well in the center of the mushroom mixture and add the 1 tablespoon of flour, carefully sprinkling it into the pan while you stir quickly, do not add it all at once, as it will clump up. The sauce will begin to thicken into a gravy after a minute or two. If its not thick enough, add a dash more flour, if it is too thick, add a dash more broth. As it thickens, turn the heat down to low and add salt and pepper to taste. Salt draws the moisture out of mushrooms, so it is important not to add it until the end. Return the chicken to the pan, cover and continue to simmer on low for 5 minutes more. While the sauce simmers, place the egg noodles in the water, follow package directions, but they should only take 3-5 minutes to cook. Drain the noodles and place a spoonful in a dish. Top with the chicken and mushroom sauce and then a sprinkling of parmesan cheese to make it extra delicious and serve immediately.