White Wine Garlic Chicken
Total TimePrep/Total Time: 30 min.
I made this recipe exactly as written, and served it over pasta. My husband and I both thought it was very bland. I had to doctor it up with a lot of seasoning.
This is a fast easy meal. I use skin-on bone-in chicken thighs (better flavor, family preference). Since the chicken is bone-in, I don't pound it flat, but that's an extra step that I've never seen any real need for. I use a variety of different mushrooms if I can get them, otherwise whatever the store has that looks the reshest. Ilike to use both wine and broth, and often finish this dish with a quarter cup of heavy cream. It's delicious either way..
Don't want to see this.
Super easy and so good. I only had bone broth and it came out great! I just bought fresh baby Bellas at the market and threw in a little extra!
A reviewer asked about confusion over whether to use chicken with or without the skin. The photo does not show a breast with skin, but rather a skinless breast that has been allowed to brown while bein* cooked according to the directions. That browning is what creates the browned bits the wine will help to release from the pan in a later step in the recipe. Use skinless breasts unless you want to revise the cooking instructions for dealing with the skin.
The amount of wine is not in the ingredients list! How much?
Try some Marsala wine and you have perfect "whatever meat" Marsala! A joy to eat!
I improvise something like this. I use chicken thighs (personal preference). I'm happy to finally have an actual recipe. I gave it five stars because I'm pretty sure that this will taste the same as mine.
This is a recipe I have been making for years. Sometimes I use sherry instead of white wine to change the flavor profile. I serve with buttered egg noodles or rice made in chicken broth. Delicious!
I'm rating a 5 because it looks fabulous. The picture shows skin on and the directions say skinless. Which one?