Healthy Chicken with Wine and Mushrooms

I know what you are thinking. Isn’t a creamy sauce usually full of fat? Well, our style here at FNRN is to build on the recipes we create as we go along, to save you time and money. Plus, we like seeing you around, so please subscribe to our newsletter on the home page. (We only email once in a while, with something really tasty.) Healthy Chicken with Wine and Mushrooms

So, here we go.

INGREDIENTS – Healthy Chicken with Wine and Mushrooms

1 lb chicken tenders

pink salt and white pepper

1 pint shiitake mushrooms, sliced

1 pat of butter

1 TB olive oil

1/2 tsp thyme

1 smashed clove garlic, whole

1/2 cup Frey natural white, biodynamic wine

1 cup homemade yogurt, off the heat


In a large skillet, melt butter and add olive oil over medium high heat

Lightly salt and pepper the chicken and cook on each side for 5 minutes, set aside

Add mushrooms , pinch of salt and pepper and thyme. Add a little more butter and olive oil, if necessary.

Saute for 5 minutes DO NOT STIR

Then stir the mushrooms once and throw in the garlic.

When the liquid has evaporated, add wine

Simmer for 1-2 minutes to boil off alcohol, add chicken to heat up for a minute

OFF the heat, stir in the yogurt

If you like that, try our raspberry chicken HERE



About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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