Chicken with Mushrooms and White Wine (pg. 129)

Quick stats:

Prep time: 15 minutes

Cook time: 45 minutes

Serves 4

PointsPlus = 12 PointsPlus

Serving size = 1 chicken breast, 2/3 cup sauce with veggies and 1 cup pasta

This dinner could work for an everyday meal of for something a little fancier.  It was a decent meal, and the leftovers were pretty tasty as well.  Not much more to say on this one except that the place smelled great when it was cooking.

Recipe:

4 (5-oz) boneless, skinless chicken breasts

1.5 tsp salt

1/4 tsp pepper

2 tsp olive oil

1/4 pound mushrooms, sliced

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

3 garlic cloves, minced

1 tsp herbs de Provence

1 tsp flour

1 cup reduced-sodium chicken broth

3/4 cup dry white wine

2 T chopped fresh parsley (optional)

4 cup hot cooked whole-wheat fettuccine

Instructions

• Sprinkle the chicken with the salt and pepper.
• Heat 1 tsp of the oil in a large nonstick skillet over medium-high heat.  Add the chicken and cook, turning occasionally, until browned, about 7 minutes.
• Transfer to a plate.
• Add the remaining 1 tsp oil and the mushrooms to the skillet.  
• Cook, stirring frequently, until the mushrooms are browned, about 5 minutes.
• Stir in the onion, celery, carrot, garlic and herbs and cook just until the onion is softened, about 3 minutes
• Sprinkle with the flour.
• Cook, stirring constantly, 1 minute longer.
• Add the broth and wine and bring to a boil.
• Return the chicken and any accumulated juices to the skillet.
• Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.  
• Sprinkle with the parsley, if using.
• Serve with the pasta.

*There is a note in the recipe that adding 1.5 cups of thawed frozen pearl onions to the stew when you return the chicken to the skillet you'll get portions that are about 1/3 cup larger for each person.