Making a grocery list is a huge ordeal for me. It’s a week long battle where I whine to my husband that I wish he would just pick some meals and write me a list so I could stop stressing myself out. I inevitably end up looking through Cooking Light recipes every time which is where I found this gem. I swear, I would be lost without Cooking Light.

I generally hate pan-fried chicken breasts by themselves but this recipe is topped with mushrooms that are cooked in wine with marjoram. Delicious, I tell you. The sauce was great on the chicken and even better on some mashed red potatoes. The recipe took no time at all and I guarantee it will be showing up on our dinner table again soon.

Chicken with Mushroom-Herb Sauce
adapted from Cooking Light
  • 4 6-ounce skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 3 sweet onion
  • 1 8-ounce package mushrooms, sliced
  • 1/3 cup dry white wine
  • 1 teaspoon dried marjoram crushed
  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned.
  2. While chicken cooks, cut onion vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and onion to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in white wine and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken. Serve immediately.



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