Monday, June 30, 2014

Chicken & Mushrooms in Wine Sauce

Continuing the theme of using what I have on hand, I made this dish because I had a package of chicken cutlets, in the freezer and mushrooms in the refrigerator.  I bought the mushrooms without a plan, knowing I would adjust my cooking to use them.  Chicken cutlets are usually in the freezer.  I buy a family pack and break it down into several smaller packages with two - three cutlets in each.

We used to eat chickens cut into quarters and suddenly our taste changed and we only like the cutlets.  I am not even sure how it happened.  Both ways provide versatility.  I guess the major difference is that the chicken pieces take longer to cook.

I have made many changes in what I cook and what we eat since I began blogging. 
I use fresh herbs when possible.
I try new foods such as kale, leeks and purple sweet potatoes.
We cut back on beef.
We eat tons more vegetables.
I became more aware of how much hubby does not like spice in recipes and discovered that his garden spices are considered differently.
No garlic.  This one makes me sad.  I love garlic.
I am more comfortable about being gluten-free and that shows in the food, I make.
I reconciled myself to make plain cakes with only nuts or dried fruit.
This is a starter.  How have you changed your food choices since you started blogging?

Chicken & Mushrooms in Wine Sauce  inspired from Allrecipes


1/4 brown rice flour for coating
1/8 teaspoon ground black pepper
2 tablespoons fresh oregano
2 skinless, boneless  chicken breast halves - pounded 1/4 inch thick
1 tablespoon margarine
1 tablespoon olive oil
1 cup sliced mushrooms (I added a little more when I transferred this to a baking pan.)
1/2 cup red wine


Mix together the flour, pepper and oregano. Place in a plastic baggie.

Coat chicken pieces in flour mixture.

In a large skillet, melt margarine in oil over medium heat. 

Place chicken in the pan, and lightly brown. 

Turn over chicken pieces, and add mushrooms.

Pour in wine. 

Cover skillet; simmer chicken 15 minutes, turning once, until no longer pink.

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  1. Love chicken and mushrooms. I found your recipe over at the Love in the Kitchen Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link Have a wonderful day!!

  2. A lovely dish, Chaya! I like it that you've cooked the chicken with red wine. Looks and sounds delicious!

  3. This looks like a fabulous dinner! Thanks for linking up with What's Cookin' Wednesday!


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