Shredded beef is great when prepared in this way, allowing you to appreciate all the flavors without using too much barbecue sauce.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons garlic powder
- 4 skinless, boneless chicken breast halves
- 2 ½ tablespoons butter
- 1 clove garlic, minced
- 4 cups fresh sliced mushrooms
- 1 ¼ cups sweet sparkling wine (such as Asti Spumante), divided
- 1 ½ cups heavy cream, or as needed
Instructions
- Mix together the flour, salt, pepper, and garlic powder in a shallow bowl. Press the chicken breasts into the flour mixture to coat well. Set the coated chicken breasts aside on waxed paper; do not stack.
- Melt the butter in a skillet over medium heat, and cook and stir the mushrooms with 1/4 cup of the wine until the mushroom juices have been absorbed and the mushrooms are beginning to brown, about 15 minutes. Push the mushrooms to the edge of the skillet and place the coated chicken breasts into the center of the pan. Brown the chicken breasts on each side, about 5 minutes per side, and pour in the remaining 1 cup of wine. Cover the pan, and cook until the chicken is no longer pink inside, about 10 minutes.
- Remove the chicken breasts from the pan, and arrange on a warmed serving platter. Pour the cream into the skillet, bring to a boil over medium heat, and cook, stirring frequently, until the brown flavor bits on the bottom of the skillet have dissolved and the sauce has thickened, about 10 minutes. Pour the sauce over the chicken, and serve.
Nutrition Facts
| Calories | 683 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 211 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 26 g |
| Sodium | 738 mg |
| Sugars | 2 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
Tastes AMAZING when you add fruit! My favorite is strawberries! Will blow your tastebuds away! 🙂 …Also tastes good with buttered potatoes as a contrast.
Great recipe, everyone loved it. Chicken was super tender.
I used a dry white wine . Less calories, not sweet. Will definitely make again!
I added garlic and extra sauce and put it in the oven till my guests arrived! Sweet and delicious!
I always find what I need. And there’s so many different choices. It saves me from wasting food all the time. I’m saving 5 ripe bananas today and making a cake. I saved a bunch of extra half and half and made a custard sugar pie. I always get compliments on my recipes this web site has been fun, interesting, and a life saver sometimes. Love all recipes!!
Made this tonight. I admit, I did not measure everything that went in. I used baby bellas as the mushrooms and a moscato as the wine. Overall, it got good reviews. I loved it; my husband was a little leery of the sweetness. I served prosciutto tortellini with the sauce as well. The sweetness in the sauce sparkled off the savory prosciutto. I will make this again, playing with different wines.
This was delicious. The only thing I changed was that I used a regular White Wine to avoid sweetness and I added chopped onions to the mushrooms and garlic.
We eat a lot of chicken and this is one of the best recipes I had so far. I did use Brut instead of Asti but everything else was per recipe. We all loved it! I will make this again and again.
I wouldn’t make this again. It’s way too sweet! The first couple bites were good but then I got sick of eating it.
I have made a similar dish, using Brut, instead of Asti.
I found this recipe to be easy and awesome–Highly recommend!!!!
Great! Went really well with tortellini (white sauce) and salad. Surprisingly sweet and delicious!