Chicken and Mushroom in Garlic White Wine

So you might’ve mentioned on your Tinder profile you like to hike (max 2 miles), travel (to the nearest pizza joint), work out (once a month…maybe) and cook (order take out), and maybe you might’ve thought this was going to be a fling and it wasn’t going to last, but now it’s Valentine’s day and he/she’s like let’s avoid the V-day traffic, be romantic and cook at home. Shit son! But don’t worry….I got you with this simple recipe, “romantic” recipe.

For me, the best thing thing about Valentine’s day is the chocolate sale at the drug store the day after. It’s one of the worst day of the year to go out eat. You’ve got long waits, expensive pre-fixed menus and sweaty, likely bitter cooks churning out food as quickly as possible. If you’re going to celebrate, I always highly recommend the at home route. But you’re probably like 90% of my young millennial friends: you hate cooking, it’s time consuming, small apartment kitchen, you complain on social media about it, ect. So here’s a dish that incredibly easy, cheap (chicken and mushroom!), delicious and “fancy”. Little secret: throw the word wine into a dish’s name and it’s automatically “romantic” or “fancy”. And it doesn’t get easier than this. I recommend pairing this with roasted rosemary potatoes and green beans. Don’t forget to instagram your romantic meal and make the rest of us vomit at how cute and in love you two are! Now excuse me as I spend my Valentine’s eating as much Popeye’s fried chicken as humanly possible and getting baked.

Mushroom chicken


Chicken and Mushroom in Garlic White Wine

Servings: 3-4

Prep time: 10 min / Total Time: 30-40 min


  • 1/4 cup of flour
  • 1 1/2 lb of chicken breast
  • 1+ Tbsp Olive oil
  • 3 Tbsp unsalted butter
  • 1/2 yellow onion, diced
  • 4 garlic cloves, minced
  • ~2 Tbsp fresh thyme
  • 1 lb mushrooms (white, button or field)
  • 1/4 cup dry white wine, like Sauvignon Blanc
  • 1/4 cup chicken broth
  • 1/4 cup fresh parsley, chopped
  • Salt/Pepper


  1. Season chicken with salt and pepper. In a bowl, toss and coat chicken in flour.
  2. In a skillet, heat olive oil on medium high and brown chicken on all sides. Transfer to a plate.
  3. Melt butter in skillet, and saute onion and garlic, stirring frequently, until onion is translucent.
  4. Reduce heat to medium and add in mushroom and thyme. Add additional olive oil if necessary. Cook until mushrooms have softened.
  5. Add in white wine and chicken broth. Cook, stirring occasionally, until sauce has reduced to half. Season with salt and pepper to taste.
  6. Return chicken to pan and remove from heat. Top with fresh parsley and serve.



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