Peppered Chicken With Lemon-mushroom-wine Sauce

Name: Peppered Chicken With Lemon-mushroom-wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons margarine, divided; ⅓ cup shallot, chopped; 5 -6 shiitake mushrooms, stems removed; 1 ½ cups white wine, divided; 1 (14 ounce) can chicken broth, divided; 1 lb chicken breast, cut into bite size pieces; pepper, to taste; 1 tablespoon lemon juice; 2 teaspoons cornstarch; 1 teaspoon dried basil

Servings: persons

1
Saute the shallots and mushroom in 1 T of butter in a nonstick skillet over medium heat for about 4 minutes.
2
Add 1 cup of wine and 3/4 C of chicken broth and cook for 5 minutes, stirring frequently.
3
Remove the mushroom from the sauce to a small bowl.
4
Increase heat to high, cooking the wine mixture until it reduces to about 1/2 C (about 5-6 minutes), then pour over the mushrooms.
5
Decrease heat to medium high, sprinkle pepper generously over the chicken pieces and cook in 1 T of butter, in the same skillet, covered, for about 5-6 minutes per side, or until the chicken is done.
6
Place on a platter and keep warm.
7
Add 1/2 C of wine and the rest of the broth to the skillet and deglaze, boiling for about 1 minute.
8
Combine the cornstarch and lemon juice and add to the pan along with the basil leaves, and the retained mushroom sauce and bring to a boil for another minute, stirring constantly.
9
Serve the chicken pieces with the sauce spooned over them.
10
This tastes great served with pasta and vegetables.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons margarine, divided, ⅓ cup shallot, chopped, 5 -6 shiitake mushrooms, stems removed, 1 ½ cups white wine, divided, and more.

Yes, Peppered Chicken With Lemon-mushroom-wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!