Delicious Peppered Chicken Recipe with Lemon Wine Sauce
Are you looking for a new meal to spice up your weeknight dinners? Look no further! Keep reading to discover a recipe that’s sure to become a household favorite. Introducing my recipe for Peppered Chicken with Lemon-Mushroom-Wine Sauce.
This dish is the perfect balance of flavors – the juicy chicken breast pairs perfectly with the tangy lemon and earthy shiitake mushrooms, while the white wine sauce ties everything together with just the right amount of acidity. Plus, the pepper seasoning adds a nice kick to each bite.
Whether you’re cooking for a family or entertaining guests, this recipe is sure to impress. And don’t worry – even though it looks and tastes fancy, it’s actually quite easy to make. So grab your apron and let’s get started!
Why You’ll Love This Recipe
Are you tired of the same old chicken recipes? Well, I have the perfect recipe for you: Peppered Chicken with Lemon-Mushroom-Wine Sauce. This dish is a perfect blend of flavors that will tantalize your taste buds and leave you craving for more.
Firstly, the chicken breast is coated with a generous amount of black pepper, giving it a delectable kick with every bite. Secondly, the lemon-mushroom-wine sauce adds a tangy and earthy touch to the dish, making it a flavor explosion.
But what sets this recipe apart from others is how easy and quick it is to prepare. With simple ingredients that are readily available in any grocery store, you can whip up this dish in less than an hour. Plus, it’s versatile enough that you can adjust some of the ingredients depending on your preferences and dietary needs.
Moreover, this recipe is healthy too! It features boneless, skinless chicken breasts that are low in fat and high in protein, making it a perfect choice for anyone looking to eat healthily. The shiitake mushrooms used in the sauce are loaded with nutrients such as antioxidants that boost your immune system.
Lastly, this dish isn’t just delicious but also elegant enough to serve at dinner parties or special occasions. Impress your guests with your culinary skills by presenting them with this mouthwatering creation that will leave them wanting more.
In conclusion, if you’re looking for an easy-to-make, healthy, and flavorful chicken recipe that will impress your taste buds and guests alike, then look no further than Peppered Chicken with Lemon-Mushroom-Wine Sauce. Trust me; once you’ve tried it, there’s no going back.
Ingredient List
Before moving on to making the peppered chicken with lemon-mushroom-wine sauce recipe, let’s take a look at the ingredients list. To ensure that you have everything you need, let’s go through it all carefully:
Boneless Chicken Breasts Cut Half Lengthwise Butterflied (2 Skinless Boneless Chicken Breasts)
The foundation of this dish is boneless skinless chicken breasts. For this recipe, you’ll need two chicken breasts cut in half lengthwise, butterflied.
Salt and Pepper
You’ll need salt and pepper to flavor the chicken.
Cornstarch
Cornstarch helps to coat the chicken and thicken the sauce.
Olive Oil
Olive oil is used for cooking the chicken in the skillet.
White Wine Lemon Sauce Ingredients:
- Butter: Adds richness and depth to the lemon-wine sauce.
- Shallot: A type of onion that has a milder and sweeter taste. It adds great flavor and texture to your wine sauce.
- Chicken Broth: Made from simmering chicken bones with vegetables and aromatics, chicken broth acts as a base for many dishes.
- White Wine: Adding white wine gives a rich aroma and flavor like no other ingredient.
- Lemon Juice: A must-have ingredient in your lemon mushroom sauce. It will add an extra tangy flavor that goes perfectly with mushrooms and wine.
- Fresh Lemon: We use fresh lemons for two aspects of this recipe. One is needed for juicing, while the other will be used for garnishing.
- Shiitake Mushrooms: Sliced shiitake mushrooms are perfect for adding a meaty texture to your sauce.
- Fresh Garlic Clove: Adds aromatic flavors to your recipe.
- Dried Basil Leaves: Dried basil is fragrant and brings a touch of sweetness.
- Black Pepper: A dash of black pepper adds an extra level of depth to the creamy mushroom sauce.
Now that you are acquainted with the ingredients list, you can easily be prepared for the cooking process.
The Recipe How-To
Step One: Preparing the Chicken Breasts
To start, you’ll need four boneless, skinless chicken breasts cut in half lengthwise. I prefer to butterfly them, so they cook evenly and quickly. You can use a meat mallet or rolling pin to pound them to an even thickness if needed. Season the chicken with salt and pepper to taste and set it aside.
Step Two: Sautéing the Mushrooms
In a large skillet over medium-high heat, melt 2 tablespoons of butter or margarine. Add 8 ounces of shiitake mushrooms, sliced, and sauté for about 4 minutes until golden brown. Remove the mushrooms from the skillet and set them aside.
Step Three: Making the Lemon Mushroom Wine Sauce
Add 1 cup of chicken broth, 1/2 cup of white wine, and 3/4 cup of fresh lemon juice to the same skillet, scraping up any browned bits from the bottom with a wooden spoon. Allow it to simmer for 5-6 minutes until reduced by 1/3.
Step Four: Adding Cornstarch Mixture
Mix together 2 teaspoons of cornstarch, 2 teaspoons of dried basil, and a pinch of black pepper. Add this mixture to the skillet, whisking constantly for about 2-3 minutes until the sauce thickens.
Step Five: Combining Chicken and Mushroom Sauce
Add the cooked mushrooms back into the skillet with the sauce. Reduce heat to medium-low, nestle in the sautéed chicken breasts cut in half lengthwise butterflied, spooning over some of the mushroom sauce and putting into an oven at preheated 375 degrees F. Bake for about 15-20 minutes or until cooked through.
Once done, remove from oven and let rest for a few minutes. Serve the peppered chicken with lemon-mushroom-wine sauce hot, garnished with fresh parsley if desired.
Substitutions and Variations
If you don’t have all the ingredients, don’t worry! There are plenty of substitutions and variations you can make for this recipe.
Instead of chicken breast, you can use boneless skinless chicken thighs. The cooking time may vary as they are slightly thicker than chicken breasts, but they will still taste delicious with the pepper and lemon-mushroom-wine sauce.
If you’re allergic to shiitake mushrooms or can’t find them at your local grocery store, you can substitute them with other mushroom varieties such as crimini or portobello mushrooms. Just make sure to slice them thinly to ensure even cooking.
For a vegetarian version of this dish, swap the chicken broth for vegetable broth and omit the chicken altogether. Instead, sauté some tofu or sliced seitan in place of the chicken breasts.
To make a creamier sauce, whisk in a tablespoon or two of heavy cream into the sauce before serving. This will give it a richer taste and texture that pairs well with the peppered chicken.
If you want to switch up the flavors, experiment with different spices such as thyme, oregano or coriander. You can also add some chopped garlic or ginger for an added kick.
Finally, feel free to serve this dish with any side dishes that you like! This chicken recipe is versatile and goes well with roasted vegetables like green beans or bell peppers. Alternatively, serve it over a bed of pasta or rice for a more filling meal. Whatever variation you choose to make, this peppered chicken with lemon-mushroom-wine sauce is sure to be a crowd-pleaser!
Serving and Pairing
This peppered chicken with lemon-mushroom-wine sauce dish is a versatile meal and pairs well with a variety of sides. The rich, creamy mushroom wine sauce complements the mildly-spiced chicken, making it perfect to serve over angel hair pasta or mashed potatoes.
For a lighter option, serve this dish alongside a crisp Caesar salad or with quinoa and roasted vegetables. The acidity from the lemon juice in the sauce balances out the richness of the sauce, making it an excellent pairing for a crisp white wine such as Chardonnay or Pinot Grigio.
If you prefer red wine, pair this dish with Pinot Noir or Zinfandel. However, keep in mind that red wines can overwhelm the flavors in the lemon-mushroom-wine sauce.
Overall, this peppered chicken with lemon-mushroom-wine sauce recipe is an elegant and satisfying meal that can be enjoyed on any occasion. Experiment with different sides and wine pairings to find what combinations work best for you.
Make-Ahead, Storing and Reheating
Peppered Chicken with Lemon-Mushroom-Wine Sauce is a fantastic recipe to make-ahead for those busy weeknights, or when you just don’t have the time or energy to cook an elaborate meal. You can easily prepare and marinate the chicken breasts ahead of time and store them in an airtight container in the refrigerator for up to 24 hours.
To store any leftover cooked chicken, transfer it to an airtight container and refrigerate for up to 3-4 days. Ensure that the chicken has completely cooled down before storing it, and be sure not to stack them on top of each other, as this will create moisture which can cause the chicken to go bad quickly.
When it’s time to reheat your peppered chicken, you can simply use your microwave or oven. For microwave reheating, transfer your portion of chicken onto a microwave-safe dish along with any leftover sauce. Cover with plastic wrap and heat on high for two minutes or until heated through.
If using an oven, preheat it to 350°F (175°C), transfer the chicken into an oven-safe dish with any remaining sauce using a ladle, and cover tightly with aluminum foil. Bake for about ten minutes, or until heated through.
It is important to note that the longer you keep the chicken stored in the refrigerator or freezer, the drier it will become due to the cooking process. Therefore, I would recommend not freezing this dish, as it may compromise its overall flavor and texture.
Tips for Perfect Results
To make this peppered chicken with lemon-mushroom-wine sauce recipe a success, here are some tips to keep in mind:
1. Season the chicken properly: Make sure to generously season both sides of the chicken breasts with salt and black pepper before cooking.
2. Don’t crowd the pan: If you’re cooking more than two chicken breasts, cook them in batches or use two pans. Crowding the pan can cause the chicken to steam instead of searing, which affects its flavor and texture.
3. Use room temperature chicken: Taking the meat out of the refrigerator an hour before cooking will allow it to cook evenly.
4. Use good quality white wine: The quality of the wine you use will affect the overall flavor of the sauce, so invest in a decent bottle.
5. Let the chicken rest: Once cooked, cover the chicken with foil or transfer it to a plate and let it rest for at least 5 minutes before serving. This allows for even juicier and tender results.
6. Cut the mushrooms uniformly: Try to cut them into equal sizes so that they cook evenly and uniformly brown.
7. Adjust seasoning to taste: Make sure to taste and adjust seasoning as needed, adding more salt or pepper if necessary.
8. Use fresh lemon juice: Squeezing fresh lemon juice rather than bottled juice is important to achieve a bright, fresh flavor in both the chicken and sauce.
By following these tips, you’ll ensure that your peppered chicken with lemon-mushroom-wine sauce recipe turns out deliciously flavorful every time!
Bottom Line
In conclusion, this peppered chicken with lemon-mushroom-wine sauce recipe will not disappoint, and its flavorful combination is nothing short of perfection. The chicken is juicy, tender, and well-seasoned with the right amount of black pepper to provide a nice balance of heat. The mushroom sauce has a depth of flavor that mimics that of more complex dishes, and the lemon juice adds that perfect tanginess to make your taste buds dance.
This dish’s versatility also makes it perfect for a weeknight dinner or a fancy dinner party. It pairs well with a multitude of sides such as green beans, bell peppers, or even creamy mashed potatoes. The white wine in the dish can also be enjoyed as a refreshing beverage, adding to the overall dining experience.
Whether you are new to cooking or a seasoned pro, you won’t regret giving this recipe a try. Impress your family and friends by serving them a restaurant-quality meal in the comfort of your own home. So what are you waiting for? Head to the kitchen and start cooking this delicious peppered chicken with lemon-mushroom-wine sauce recipe today!
Peppered Chicken With Lemon-mushroom-wine Sauce Recipe
Ingredients
- 2 tablespoons butter or 2 tablespoons margarine, divided
- 1/3 cup shallot, chopped
- 5 -6 shiitake mushrooms, stems removed
- 1 1/2 cups white wine, divided
- 1 (14 ounce) can chicken broth, divided
- 1 lb chicken breast, cut into bite size pieces
- pepper, to taste
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon dried basil
Instructions
- Saute the shallots and mushroom in 1 T of butter in a nonstick skillet over medium heat for about 4 minutes.
- Add 1 cup of wine and 3/4 C of chicken broth and cook for 5 minutes, stirring frequently.
- Remove the mushroom from the sauce to a small bowl.
- Increase heat to high, cooking the wine mixture until it reduces to about 1/2 C (about 5-6 minutes), then pour over the mushrooms.
- Decrease heat to medium high, sprinkle pepper generously over the chicken pieces and cook in 1 T of butter, in the same skillet, covered, for about 5-6 minutes per side, or until the chicken is done.
- Place on a platter and keep warm.
- Add 1/2 C of wine and the rest of the broth to the skillet and deglaze, boiling for about 1 minute.
- Combine the cornstarch and lemon juice and add to the pan along with the basil leaves, and the retained mushroom sauce and bring to a boil for another minute, stirring constantly.
- Serve the chicken pieces with the sauce spooned over them.
- This tastes great served with pasta and vegetables.
Add Your Own Notes
Nutrition
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