Imagine a culinary experience that transforms an ordinary weeknight dinner into an extraordinary French-inspired feast. This Chicken and Mushrooms with Pinot Noir recipe is not just a meal—it's a symphony of flavors that will transport you straight to a cozy Parisian bistro. With tender, golden-seared chicken, earthy mushrooms, and a luxurious wine sauce, this dish promises to elevate your home cooking from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 200g mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup Pinot Noir
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Prepare ingredients by patting chicken breasts dry with paper towels and seasoning both sides generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until oil is shimmering but not smoking.
- Place chicken breasts into the hot skillet and sear for approximately 5-6 minutes on each side until golden brown and developing a crisp exterior. Remove chicken from pan and set aside on a warm plate.
- In the same skillet, add chopped onions and sauté for 2-3 minutes until they become translucent and slightly softened.
- Add minced garlic and sliced mushrooms to the skillet, cooking for an additional 4-5 minutes until mushrooms release their moisture and begin to brown.
- Deglaze the pan by pouring in the Pinot Noir, scraping up any browned bits from the bottom of the skillet to incorporate rich flavor.
- Return chicken breasts to the skillet, nestling them into the mushroom and wine sauce. Reduce heat to medium-low and simmer for 8-10 minutes until chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Remove chicken from the pan and let it rest for 3-4 minutes. Continue reducing the sauce until it reaches a slightly thickened consistency.
- Plate the chicken breasts, generously spoon the mushroom and Pinot Noir sauce over the top, and serve immediately.
Tips
- Pat chicken breasts completely dry before seasoning to ensure a perfect golden-brown sear.
- Use a heavy-bottomed skillet for even heat distribution and better browning.
- Don't rush the mushroom cooking process—allow them to release moisture and caramelize for maximum flavor.
- Choose a good-quality Pinot Noir that you'd enjoy drinking, as the wine's flavor will be prominent in the sauce.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C).
- Let the chicken rest after cooking to retain its juices and ensure maximum tenderness.
- If the sauce is too thin, you can create a quick slurry with cornstarch to help it thicken.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 95mg
