Chicken and Mushrooms in a Garlic White Wine Sauce

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theba2il
theba2il Posts: 548 Member
in Recipes
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g


8 chicken tenderloins, 16 oz total
2 tsp butter
2 tsp olive oil
1/4 cup all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

~Recipe from skinnytaste.com

Replies

  • Xandralexa
    Xandralexa Posts: 87
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    Sounds great. Thanks for sharing.
  • chell53
    chell53 Posts: 356 Member
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    Gina's Weight Watcher Recipes
    Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts
    Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g


    8 chicken tenderloins, 16 oz total
    2 tsp butter
    2 tsp olive oil
    1/4 cup all purpose flour* (use rice flour if gluten free)
    3-4 cloves garlic, minced
    12 oz sliced mushrooms
    1/4 cup white wine
    1/3 cup fat free chicken broth
    salt and fresh pepper to taste
    1/4 cup chopped fresh parsley

    Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

    Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

    Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

    Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

    *I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

    ~Recipe from skinnytaste.com

    This sounds yummy...........almost like making Chicken Marsala..............it is the same way just take out a Tblsp of flour mix with the Marsala wine and chicken broth set aside and when you finish browning chicken cook mushrooms then add the liquid to pan and do the same as above............Very tastey as well.........
  • LWatson43
    LWatson43 Posts: 65 Member
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    What side dish did you eat with this?:love:
  • thirstyone
    thirstyone Posts: 1
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    We will defintely give this one a try. We love the WW's Chicken Marsala and Balsamic Chicken recipes!! :smile:

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