Hi, my name is Victoria and I am REALLY not a chicken fan. I know, I know. This is a dinnertime staple for 97% of everyone everywhere. I think I have texture issues. And I still have some lingering lasting effects of the 1.5 years in college I spent as a devout vegan. I am slowly learning to like it…ever so slowly. I just COULDN’T with the chicken when I was pregnant, but I am trying to get better with adding protein to my pasta dishes.
This dish is a game changer. I LOVED this chicken. It soaked up all the flavors and it was a cheesy-garlic-wine-thyme party in my mouth. Cheesy Garlic Wine-Thyme party…I like that. Wine Time…((sigh)).
This recipe is similar to Chicken Madeira, only with a different wine and cheese added to the sauce. I would typically use a white wine in this and I am sure it would be just as lovely, but I had rose wine on hand (and wanted a sip or two while cooking since I just nursed Wyatt and he was napping which bought me a few hours to let the little bit of alcohol pass! Small victories…) And oh, that 1/3 champagne glass full tastes so so good.
I love how mushrooms absorb the flavors of garlic and wine. They are like little sponges of flavory-goodness (yes, another new word thanks to yours truly). This is why the way you wash mushrooms is so important. If you simply run them under water, they absorb the water and get extremely rubbery which probably leads to many peoples’ mushroom aversion. My mom taught me to wet a paper towel and scrub the mushrooms. That way they get clean without turning into rubber balls.
The original recipe called for Asiago which I totally love as well. I chose to use Pecorino since that is what I had on hand for my menu planning this week. You will also notice that you put in and take out the chicken three times in the directions. Yes, I promise I haven’t gone (completely) batty. The first time you dredge and brown, then you cook in the wine, then you heat everything through at the end. It is really not as complicated as it may look, I promise.
I always prefer fresh herbs over dried, but I have to be honest with myself. Unless I am making chicken stock, I am not going to use a whole bunch of fresh thyme and my preserving game is not on point. That is actually on my to-do list – to learn how to properly preserve fresh herbs. So I cheated and bought the good quality dried stuff. If anyone has suggestions for how to tackle the fresh herb saving, PLEASE share!
- 1lb boneless skinless chicken breast
- 1/2 package baby bella mushrooms, thoroughly cleaned and sliced
- 2 tbsp olive oil + 2 tbsp butter
- 1/2 cup flour seasoned with sea salt and fresh black pepper
- 2 cloves garlic, minced
- 1.5 cups rose wine
- 1/2 cup heavy cream
- 1/2 cup Pecorino Romano cheese
- First, get your chicken ready. Clean it and remove any lingering skin, fat, and funky stuff. I am super diligent with this. Slice each breast into 2-3 thin pieces. Use a meat mallet to tenderize the chicken and get them to uniform thinness. I usually put my chicken slices in a large Ziplock, let the air out, then beat the hell out of it in there. I am not a fan of spraying chicken juice so the bag works great. Do not skip this step – chicken is 875% better when tenderized.
- Add HALF the butter and olive oil to your pan over medium heat.
- Dredge your chicken in the seasoned flour to coat and add to the pan.
- Brown each side of the chicken, about 3-7 minutes depending on the thickness. Turn only once.
- Remove the chicken from the pan.
- Add the rest of the butter and olive oil along with the mushrooms, garlic, and thyme. Saute the mushrooms until brown and the garlic & thyme are fragrant.
- Add the wine to the pan. Use a spatula to scrape up the brown bits, deglazing all that delicious flavor into what will be your sauce.
- Add the chicken back to the pan, bring to a boil, then reduce heat to a simmer. Cover the pan about 15-20 minutes
- Remove the chicken from the pan. Add the cream and the grated cheese, whisking them into the simmering sauce.
- Allow the sauce to reduce on low-medium heat, whisking all the ingredients together.
- Once the sauce is thick enough to coat the back of a spoon, add the chicken back in, and allow the chicken to heat through.
- Serve with whole wheat pasta, and a sprinkling of thyme and more cheese.