Tomorrow is National Mushroom Day and this week I found myself with a surplus of mushrooms. When I think of mushrooms I immediately think chicken and white wine or beef and red wine. It was muggy and warm outside so I opted for the white meat and white wine. BUT wouldn’t you know, every recipe I found had me sautéing chicken, removing it, putting it back and….nope, not gonna do it. So I set out to make a one-pan chicken that met KISS standards. And I used a special oil you might not have heard of before- see the KISS Tip below!
Thought you’d like a closeup of that wine glass ;).
Time: 20 minutes
2 boneless, skinless chicken breasts
1 8oz package button mushrooms, sliced
1/3 cup white wine
1 1/2 Tbsp Thrive Algae oil
2 tsp dried parsley
1 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt
1.) Mix together parsley, garlic powder, salt & pepper into small bowl.
2.) Place chicken breasts on cutting board and evenly coat both sides with herb and spice mixture.
3.) Pour oil in large skillet and heat over medium-high heat.
4.) Add seasoned chicken breasts and cook on each side for about 3-4 minutes or until almost cooked through.
5.) Reduce to medium heat, add sliced mushrooms to skillet and cook for 1-2 minutes.
6.) Carefully add white wine- it will likely sizzle/pop a bit. Allow to cook for another minute or so,, then cover with lid and let simmer for 3 minutes.
7.) Remove from heat, add a generous squeeze of lemon juice and enjoy with veggies and a whole grain, if desired.
* To ensure proper doneness, remove chicken breast and insert a meat thermometer into the thickest part of the chicken. It should read 160 degrees or higher.