In this hearty, savory recipe, “zoodles,” or zucchini noodles, take the place of pasta. You’ll want to eat more of the chicken, mushrooms, shallots, and sun-dried tomatoes cooked in the cream and wine sauce. Fresh basil is a good garnish.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds boneless, skinless chicken breasts
- ½ cup all-purpose flour
- ½ teaspoon paprika
- 1 pinch salt and ground black pepper to taste
- 4 tablespoons unsalted butter, divided
- 1 ½ cups sliced mushrooms
- ½ cup chopped shallot
- ½ cup chopped sun-dried tomatoes
- 5 cloves garlic, minced
- 1 cup chicken broth
- 1 cup dry white wine
- 2 cups heavy cream
- 1 tablespoon minced fresh basil
- 4 medium zucchini, spiralized
Instructions
- Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.
- Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.
- Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.
- Remove the chicken to a plate. Taste sauce and adjust seasoning.
- Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.
- If the cream sauce is too thin for your taste, dissolve 2 tablespoons cornstarch in 3 tablespoons water and pour into the skillet after removing the chicken. Cook and stir constantly until the desired consistency is achieved.
Nutrition Facts
| Calories | 469 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 162 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 18 g |
| Sodium | 328 mg |
| Sugars | 4 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor, this dish can be paired with almost any (potatoes, rice, noodles, broccoli, ect). Use fresh zoodles, our frozen ones broke down a bit. Think about increasing the mushrooms up to 2 cups. We plated with rice and zoodles, made a good combo.
Will be a repeat.
This recipe is awesome! I did make a few changes though. Did not have any sun dried tomatoes on hand. Also, I only had regular whipping cream, so I used 3/4 cup of that. The recipe was still perfect. I used Sauvignon Blanc wine. This recipe is a keeper for sure!
Made with out the Zucchini, was really good going to make again with Zucchini this time’