Chicken filets Sauteed with White Wine and Mushrooms
This Chicken Filets Sautéed with White Wine happened to me over three years ago and I learned a good lesson from it. So now we have Chicken Marsala (one of Gammy’s favorites) this way just about as often as we have it done with red wine.
“Have you ever noticed that anybody driving slower than you is an idiot, and anyone going faster than you is a maniac?” George Carlin
If you want to make some Chicken Marsala and you only have one bottle of red wine on hand and to make it worse it’s your favorite red wine and you don’t want to pour any of it into your sauté pan. But, you have some leftover white in the fridge that you don’t care about nearly as much. Yeah, that was me and I went ahead and made this Chicken Filets Sautéed with White Wine and Mushrooms.
First lets do the chicken
Put a skillet, that is big enough to handle all the filets, on at medium high and drizzle enough olive oil to lightly coat the bottom of the pan. If you are using boneless skinless breasts just trim any fat off and lay it flat on your cutting board. Put our hand on the breast and hold it down while you cut it in half horizontally. Like you were going to butterfly it but you just go on all the way through winding up with two thin filets.
Depending on the size of the breasts filet as many as you need for tonights meal and maybe some extras for leftovers. Chicken tenders or boneless skinless thighs work real good also. Salt and pepper both sides of the filets and lay them out in the skillet. Wash the cutting board, the knife and your hands real good with soap and water. Use tongs or a large cooks fork to handle the chicken from now on. Give them about 2-3 minutes a side. When they are firm and there is no more white liquid oozing out put them aside in a dish that will catch the drippings. While the chicken is cooking cut up the onions, rosemary and the garlic. Have the Shiitake mushrooms on standby.
Now let’s turn it into Chicken Filets sautéed White Wine and mushrooms
After you take the chicken out of the pan put the onions, and a tablespoon of butter in it. Lightly sprinkle some salt and pepper on top. Stir it up with a wooden spoon getting the bits off the bottom of the pan.
When the onions start to get translucent add the rosemary, garlic and another two tablespoons of butter. Squeeze the lemon juice on the garlic and put the lemon rind into the pan.
When the onions are starting to get brown push them out to the side of the pan and put a big pinch of flour in the middle. Whisk it up and stir it in with the butter creating a roux that will thicken the wine.
Add the white wine and stir everything together. Put the chicken filets with the drippings and the mushrooms in the pan. Turn the filets over a couple of times to get them covered with the sauce and get the mushrooms mixed in. After a few minutes the chicken will have warmed back up and the sauce will be ready.
Enjoy your Chicken Sauteed in White Wine with Mushrooms.
Here is another chicken in white wine recipe
Chicken Sauteed in White Wine with Mushrooms
Ingredients
- 1 Tablespoon olive oil
- 2 small boneless skinless chicken breast or 1 large
- salt and black pepper to taste
- 3 tablespoons butter divided
- 1 medium size onion cut into wide strips
- 2 tablespoons fresh rosemary chopped or 1 tablespoon dried
- 3 large cloves garlic, chopped
- 1/4 fresh lemon
- 1 large pinch flour (about 2 tablespoons)
- 1 cup white wine
- 3/4 cup (6 oz.) Canned Shiitake mushrooms or more if you want
Instructions
- First lets do the chicken. Put a skillet sauce pan, that is big enough to handle all the filets, on at medium high and drizzle enough olive oil to lightly coat the bottom of the pan. If you are using boneless skinless breasts just trim any fat off and lay it flat on your cutting board. Put our hand on the breast and hold it down while you cut it in half horizontally. Like you were going to butterfly it but you just go on all the way through winding up with two thin filets. Depending on the size of the breasts filet as many as you need for tonights meal and maybe some extras for leftovers. Chicken tenders or boneless skinless thighs work real good also. Salt and pepper both sides of the filets and lay them out in the skillet. Wash the cutting board, the knife and your hands real good with soap and water. Use tongs or a large cooks fork to handle the chicken from now on. Give them about 2-3 minutes a side. When they are firm and there is no more white liquid oozing out put them aside in a dish that will catch the drippings.
- While the chicken is cooking cut up the onions, rosemary and the garlic. Have the Shiitake mushrooms on standby. After you take the chicken out of the pan put the onions, and a tablespoon of butter in it. Lightly sprinkle some salt and pepper on top. Stir it up with a wooden spoon getting the bits off the bottom of the pan.
- When the onions start to get translucent add the rosemary, garlic and another two tablespoons of butter. Squeeze the lemon juice on the garlic and put the lemon rind into the pan.
- When the onions are starting to get brown push them out to the side of the pan and put a big pinch of flour in the middle. Whisk it up and stir it in with the butter creating a roux that will thicken the wine.
- Add the white wine and stir everything together. Put the chicken filets with the drippings and the mushrooms in the pan. Turn the filets over a couple of times to get them covered with the sauce and get the mushrooms mixed in. After a few minutes the chicken will have warmed back up and the sauce will be ready.
- Enjoy your Chicken Sauteed in White Wine with Mushrooms. We also enjoyed that bottle of Barbaresco that I protected from the skillet.
Notes
