Sauteed Chicken and Mushrooms
An easy tasty chicken dinner recipe that is ready in under an hour!
Servings 2
Calories 489kcal
Equipment
Ingredients
- 1 Pound Boneless, Skinless Chicken Breasts
- 6 Ounces Cremini Mushrooms
- 2 Tablespoons Goat Cheese
- 1/2 Cup White Wine
- 1 Clove Garlic
- 2 Tablespoon s Olive oil
Instructions
- Prepare: Wipe the mushrooms clean with a damp towel and slice them. Chop the garlic and measure the cheese, oil and wine. heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Use a paper towel to pat the chicken pieces dry.
- Once the oil in the skillet is hot, add the chicken pieces and cook for 3 to 4 minutes before flipping it over. You can take a peek after 3 minutes by using a fork to lift up an edge. If it's golden, flip it over and cook the other side.
- Remove the chicken from the pan and add the remaining oil to the skillet, let it heat up, and add the mushrooms. Cook them for a few minutes undisturbed; then give them a toss. Add the garlic and cook until both the garlic and mushrooms are soft.
- Add the chicken pieces back to the skillet with the mushrooms. Reduce the heat to low heat; add the wine -- simmer for a few minutes.
- Crumble the goat cheese crumbles and gently stir into the wine until the cheese melts. Simmer for a few minutes and serve.
Notes
SUBSTITUTES:
Boneless chicken thighs can be used instead of breasts
Any variety of mushrooms can be used and they can be left out
Instead of goat cheese, try Greek yogurt or cream cheese
Swap out the wine for chicken or vegetable broth This simple dish tastes great on top of rice or quinoa with steamed or roasted vegetables along with a nice side salad. In the event you have leftovers, cool them down to room temperature and store them in an airtight container in the refrigerator for 3-4 days. Reheat leftovers over low heat on top of the stove over low heat. If the sauce is thick add some liquid such as broth, wine or water to thin it out.
Any variety of mushrooms can be used and they can be left out
Instead of goat cheese, try Greek yogurt or cream cheese
Swap out the wine for chicken or vegetable broth This simple dish tastes great on top of rice or quinoa with steamed or roasted vegetables along with a nice side salad. In the event you have leftovers, cool them down to room temperature and store them in an airtight container in the refrigerator for 3-4 days. Reheat leftovers over low heat on top of the stove over low heat. If the sauce is thick add some liquid such as broth, wine or water to thin it out.
Nutrition
Serving: 1g | Calories: 489kcal | Carbohydrates: 6g | Protein: 53g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 152mg | Sodium: 323mg | Potassium: 1273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg