It's recipe swap time again, hosted by A Taste of Home Cooking.
This round's theme was Cooking or Baking with Alcohol. I was really looking forward to this round because really, I could receive any kind of recipe: appetizer, main dish, dessert, etc. I submitted the Steak and Eggs with Molasses-Beer Sauce that I made for Dave on Father's Day last year.
In return, I received a recipe for chicken and mushrooms in garlic-wine sauce from The Cookaholic Wife. I think Dave was excited about this recipe, simply because we hadn't really had chicken in ages. During my pregnancies, I couldn't stand the sight, smell, feel, or taste of chicken, unless it was ground or shredded and really mixed in with the flavors and textures of other ingredients (like in quesadillas).
The ingredient for this dish was not bad at all, especially since I bought the mushrooms pre-sliced. Unlike most other ingredients, there isn't a significant price difference when buying pre-sliced mushrooms instead of whole.
Skip the "cooking wine" sold in grocery stores and choose a wine that you enjoy drinking. When the wine is reduced during cooking, as it is in this recipe, the flavor is concentrated and strengthens. A bad-tasting wine will yield a bad-tasting sauce. And you'll have a whole bottle of bad-tasting wine left over.
When cooking with wine, you want something "dry." What is "dry"? In the world of wine, it's the opposite of sweet. In most cases, you don't want to add a sweet wine to savory dishes. According to WineFolly.com, Chardonnay works well in chicken dishes, and complements cream sauces or gravies well. Pinot Grigio works well with seafood/shellfish. Choose a Sauvignon Blanc if the white wine is added to vegetables.
We enjoyed the flavor of this dish, and like The Cookaholic Wife, we served it over brown rice. We just wished the recipe made more sauce.
Chicken and Mushrooms in Garlic-Wine Sauce
Source: The Cookaholic Wife
- 2 boneless, skinless chicken breasts, cut into 1" cubes
- 4 tablespoon all-purpose flour
- 12 oz mushrooms, sliced
- 4 cloves garlic, minced
- ¼ cup white wine (we used Pinot Grigio)
- ⅓ cup low-sodium chicken broth
- 2 tsp. olive oil
- 1 tablespoon butter
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- 2 cups cooked brown rice, kept hot
- Place the flour in a wide, shallow dish. Season the chicken liberally with salt and pepper, then dredge through the flour, shaking off the excess.
- Heat 1 teaspoon each of the olive oil and the butter in a large skillet over medium-high heat. Once the butter has melted, add the chicken to the skillet and cook until lightly browned on all sides and no longer pink inside.
- Remove the chicken to a plate and tent with foil to keep warm. Save the drippings in the pan.
- Add the remaining olive oil and butter to the skillet. Add the garlic and mushrooms to the pan. Cook for 5 minutes or until the mushrooms are soft and lightly golden, then season with salt and pepper.
- Add the chicken broth, white wine and parsley to the pan. Use a wooden spoon to scrape any of the brown bits off the bottom of the skillet left from the chicken. Cook for 3 to 4 more minutes or until the liquid has reduced by half. Taste and season if necessary.
- Divide the rice among the plates, top with some of the chicken, some of the mushrooms and sauce.
Number of servings (yield): 4
Click the images below to see other recipes from the Cooking/Baking With Alcohol Swap!