Chicken in Wine Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
260 grams boneless skinless chicken breast1 onion2 cloves garlic1 tbsp olive oil400 Grams mushrooms, sliced2.5 cups hot chicken broth or stock4 fl oz red wine200 grams pasta1 tbsp margarine (optional)
Cut the onion into two halves and chop each half separately. Put the olive oil, half the onion and the garlic in a heavy bottom, non-reactive, *not* non-stick pan. Heat over medium heat until you hear the sizzle.
Cut the chicken into chunks and add to the pan when the onion and garlic sizzle. Cook the chicken until it is done, then remove it from the pan and set aside.
Put the rest of the onion and the mushrooms in the same pan. Cook until the mushrooms are done. Remove from pan and set aside.
Take 1/2 cup of chicken broth and use it to deglaze the pan, i.e. using a wooden spatula scrap along the bottom of the pan to get the stuck bits of onion, chicken and mushrooms up. Do not discard, as this is the base of the sauce.
Once the pan is deglazed, add the rest of the chicken stock and bring to the boil. Let it boil and reduce to half the original quantity. Once it is reduced, add the red wine. Boil again until reduced to a nice sauce consistency. When that is accomplished, you can add 1/2 tbsp of margarine, if you want.
Meanwhile, cook the pasta according to the package directions. When finished, drain and toss with 1/2 tablespoon of margarine, if you want.
Split the pasta between two plates. Arrange the chicken and mushrooms on the plates and cover with sauce.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user TEE2072.
Cut the chicken into chunks and add to the pan when the onion and garlic sizzle. Cook the chicken until it is done, then remove it from the pan and set aside.
Put the rest of the onion and the mushrooms in the same pan. Cook until the mushrooms are done. Remove from pan and set aside.
Take 1/2 cup of chicken broth and use it to deglaze the pan, i.e. using a wooden spatula scrap along the bottom of the pan to get the stuck bits of onion, chicken and mushrooms up. Do not discard, as this is the base of the sauce.
Once the pan is deglazed, add the rest of the chicken stock and bring to the boil. Let it boil and reduce to half the original quantity. Once it is reduced, add the red wine. Boil again until reduced to a nice sauce consistency. When that is accomplished, you can add 1/2 tbsp of margarine, if you want.
Meanwhile, cook the pasta according to the package directions. When finished, drain and toss with 1/2 tablespoon of margarine, if you want.
Split the pasta between two plates. Arrange the chicken and mushrooms on the plates and cover with sauce.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user TEE2072.
Nutritional Info Amount Per Serving
- Calories: 590.4
- Total Fat: 17.5 g
- Cholesterol: 111.5 mg
- Sodium: 2,118.3 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 3.8 g
- Protein: 56.4 g
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