Simple Chicken with Red Wine Sauce

Absolutely Delicious…I created this recipe from looking at the mushrooms in my fridge I had purchased the day before.  Chicken and mushrooms how can i change it up?  When I began slicing the mushrooms I said what goes with mushrooms and chicken?  Wine of course…then I just got started cooking and that is how this dish was created.  Not only is it delicious but the presentation is beautiful especially on top of white rice.  It is a great weeknight meal or a meal for guests.  Either way make it, enjoy it and finish off the rest of the wine.  

4 Chicken Breasts

Olive Oil

1/2 Red Onion (diced)

2 Sprigs Rosemary


2 Packages Mushrooms (cleaned and sliced)

1 1/2 Glasses Red Wine


1/2 Cup Heavy Cream

Coat the bottom of a large pan with olive oil

Over medium heat add the onion and rosemary

Season with salt/pepper

Cook till translucent about 5 minutes

Add mushrooms re-season with salt/pepper

Add one glass of red wine

Cover and cook till mushrooms are tender about 12-15 minutes

Once mushrooms have cooked remove from pan and set aside with the remaining sauce

In a zip lock bag add 2 cups of flour, salt/pepper

Add chicken breasts, zip bag and coat chicken with flour

Remove from bag and place chicken in the same pan as used for the mushrooms

Add a little bit more olive oil and remaining wine

Cook on medium low heat till juices run clear and chicken is no longer pink inside

Once chicken is cooked add mushrooms and sauce back to pan

Bring to a boil and add cream

Cook till thickened about 5 minutes

Serve over rice

*Remember to discard the unused flour and the zip lock bag used for coating the chicken.  Wash you hands throughly after handling chicken* 

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