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White Wine Garlic Chicken

This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. —Heather Esposito, Rome, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 cups sliced baby portobello mushrooms (about 6 ounces)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine or reduced-sodium chicken broth


  • Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm.
  • Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.
Nutrition Facts
1 chicken breast half with 1/4 cup mushroom mixture: 243 calories, 7g fat (2g saturated fat), 94mg cholesterol, 381mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

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  • Andrea
    Feb 19, 2021

    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.

  • Katy's mom
    Jan 13, 2021

    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..

  • Testori
    Dec 28, 2020

    Don't want to see this.

  • Keri
    Oct 2, 2020

    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!

  • Elizabeth
    Sep 24, 2020

    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.

  • exalbertan
    Sep 23, 2020

    The amount of wine is not in the ingredients list! How much?

  • Karen
    Sep 23, 2020

    Try some Marsala wine and you have perfect "whatever meat" Marsala! A joy to eat!

  • Adele
    Sep 23, 2020

    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.

  • Joyce
    Jun 21, 2020

    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!

  • Jersey
    Sep 25, 2019

    I'm rating a 5 because it looks fabulous. The picture shows skin on and the directions say skinless. Which one?