You’ll love this low fat chicken and mushrooms recipe, especially with the garlic white wine sauce!
A few weeks ago I visited a local New Jersey winery, 4 JG’s Vineyard in Colts Neck, and picked up a few bottles of wine, including the one used in this recipe. A little bit about the Cayuga White 2011…
Cayuga White, named at Geneva in 1972, is one of the most productive and disease-resistant varieties grown in the eastern U.S. The wine produced from Cayuga grapes is semi-dry, light, and fruity. Cayuga has a sensational aroma of apples with a hint of melon. It makes a great summer sipping wine and great compliment to salads and cheeses.
If you live in New Jersey, check out the Garden State Wine Growers Association for a list of NJ wineries and festivals. They’re so much fun to go to, especially for a girl’s day out!
- 8 chicken tenderloins, cleaned
- Salt and pepper
- 2 tablespoons flour
- 1 teaspoons olive oil (+ 1 extra teaspoon set aside)
- 1 teaspoon butter (+ 1 extra teaspoon set aside)
- 4 garlic cloves, minced
- 12 ounces sliced mushrooms
- 1/4 cup white wine (I used Cayuga White 2011)
- 1/4 cup fresh parsley, chopped
- 1/3 cup chicken broth
- Season chicken with salt and pepper, then dredge in flour.
- Over medium heat, add 1 teaspoon of butter and 1 teaspoon of oil to large skillet.
- Add chicken and cook about 5 minutes on each side. Once cooked, set aside.
- Add another 1 teaspoon of oil and butter to the pan and add the garlic. Stir for 15 seconds, then add mushrooms and few sprinkles of salt and pepper. Cook until the mushrooms reduced (about 5-8 minutes).
- Add wine, chicken broth and parsley to the pan. Give it a good stir and place the chicken back in.
- Reduce liquid to half, then serve chicken with mushroom sauce and a sprinkle of fresh parsley.