White wine pairs perfectly with chicken and mushrooms in this easy stovetop dish that is seasoned with rosemary and garlic. Serve it with buttered pasta and a green vegetable for a delicious and quick weeknight meal.
1.5lbs.chicken breast halves, thin cut or flattened
½cupgreen onion, chopped
½cupwhite wine, like dry riesling
Lightly brown chicken in olive oil in a hot skillet. Add remaining ingredients except cornstarch and 1 tablespoon broth and stir gently.
Cover and heat to a boil, then simmer at reduced heat until chicken is cooked through, about 10 - 15 minutes.
While chicken is cooking, mix cornstarch with reserved tablespoon of room temperature broth to make a slurry. Set aside.
When the chicken is done, remove the chicken and mushrooms and set aside, leaving the liquid in pan. Add the cornstarch slurry to the liquid in the pan and mix well over medium heat until mixture starts to thicken.
Return chicken and mushrooms to the pan and simmer for 5 minutes before serving.
For a richer sauce, you may use clarified butter instead of olive oil.Dry white wines like riesling or Sauvignon blanc are a good choice for this dish because they are good for making a light sauce and pair well with rosemary.