Chicken and Mushrooms in a Garlic White Wine Sauce

I grabbed tonight’s dinner, Chicken and Mushrooms in a Garlic White Wine Sauce, from one of my favorite recipe sites …Skinny Tastes. Every recipe I have tried has been scrumptious and easy to make … perfect for novices such as myself. And, quick and affordable …. it took thirty minutes and I only spent twenty dollars at Acme.




  • One Tbs Butter
  • one Tbs Olive Oil
  • One cup Abborio Rice
  • Three cups chicken broth

Note: One cup uncooked rice is approximately three cups cooked.

Chicken and Mushrooms in a Garlic White Wine Sauce

  • Two Tbs Butter
  • Two Tbs Olive Oil
  • Quarter Cup all perpose flour
  • Four Cloves garlic, minced
  • Twelve Oz Slice Mushrooms
  • Quarter cup White Wine
  • Third Cup Chicken Broth
  • Salt and Fresh Pepper to taste
  • Quarter cup chopped fresh parsley

First, I got the rice started, which I made according to the jar directions … Warm olive oil and butter, add rice and cook for two minutes. Add one cup of broth and let simmer until broth absorbs. Add one cup of broth at a time until completely absorbed.

While the rice simmered, I got the rest of the meal started. I followed the recipe pretty closely with the exception of a few alterations. I seasoned the chicken with pepper, but no salt. I don’t need any extra salt. I pounded and diced the uncooked chicken and coated lightly with flour. Then, on medium heat, added one tablespoon of butter and one tablespoon of extra virgin olive oil. Once the butter melted, I added the chicken and cooked about 5 minutes on each side making the chicken crispy and light … it almost looked like chicken bites from Chick Fil A. I put the chicken to the side in a small bowl. I opted out of keeping the chicken heated in the oven per the directions on Skinny Tastes … I fear dry chicken.
While the chicken was cooking, I minced the garlic.


I feel like I should rephrase … I tried to mince the garlic. I have never understood how to get the garlic slices any smaller without chopping my fingers off. Any suggestions are greatly appreciated.

Moving on … I added one tablespoon of butter and one tablespoon of olive oil to my skillet. The butter melted almost immediately so I threw in my poorly chopped garlic and let simmer. Seconds later, I added the mushrooms and stirred periodically for five minutes until brown. While the mushrooms cooked, I finely chopped the parsley and, after my mushrooms were a golden brown, added to the mushrooms along with the wine and chicken broth. I let simmer for five minutes on medium low heat. Poured over chicken and rice and served immediately.

Finished product ….


A fantastic meal … I had mine with a large glass of Pinot Grigio, which is what remained from the ingredients … I may have also had a few sips while cooking. And there were plenty of left overs. Probably left overs for the next two days. However, I am not going to lie, I am not a huge fan of the parsley. It is difficult to determine if the parsley bits were cut to big, I am not the world’s best chopper, or if I just don’t like parsley. Regardless, I will leave it out in the future.