Chicken Pinot Noir

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Have you ever had or heard of Chicken Marsala? I think almost every Italian restaurant serves their rendition. You know how all the famous chefs on the Food Network and elsewhere are always saying to cook with the wine you like to drink? I’m not a fan of Marsala, but I love Woodbridge Pinot Noir.Chicken-Pinot-Noir-Culinary-CraftinessI found a recipe for the famous dish on Women’s Health that is only 265 calories and 2.3 grams of fat per serving. Mine probably has a few more calories since I changed up the recipe a bit, but I’m sure it’s still healthier than whatever the un-light version would be. This dish is a big hit with all my guys.

The crappy pictures show this recipe doubled.

Chicken Pinot Noir

3 tbsps. vegetable or olive oil
1 1/2 lbs boneless/skinless chicken breasts (4-6)
1/2 cup unbleached flour
2 tsps. salt
1 tsp. pepper
2 packages sliced mushrooms
2 thinly sliced shallots
3/4 cup Pinot Noir wine
1/2 cup water + one chicken boullion cube (or canned low-sodium chicken broth)
2 tsps. dried parsley
1/2 tsp dried thyme

Mix flour, salt, and pepper in a bowl. Prepare a large non-stick frying pan with cooking spray. (I used a regular Farberware skillet and 3 tbsps. of canola per batch since I doubled this recipe.) Turn the heat to medium-high. Coat the chicken breasts and brown each side for 3-4 minutes each. Remove from pan and set aside. ~

If there is too much oil left in the pan, remove all but a teaspoon or so. Just eyeball it. Reduce the heat to medium-low. Add the shallots and mushrooms to the pan and saute for a couple of minutes. Add the wine and simmer until reduced by half, scraping the brown bits from the bottom of the pan.

Add the broth, thyme, and parsley. Cook, stirring occasionally, until the liquid reduces a bit. Return the chicken to the pan and simmer, covered, for 10 minutes or so – until the chicken is no longer pink in the center and the gravy has reduced to half.

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Chicken Pinot Noir
Recipe Type: Main Dish
Cuisine: American
Author: Melissa Woolard
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 3 tbsps. vegetable or olive oil
  • 1 1/2 lbs boneless/skinless chicken breasts (4-6)
  • 1/2 cup whole-wheat flour
  • 2 tsps. salt
  • 1 tsp. pepper
  • 2 packages sliced mushrooms
  • 2 thinly sliced shallots
  • 3/4 cup Pinot Noir wine
  • 1/2 cup water + one chicken boullion cube (or canned low-sodium chicken broth)
  • 2 tsps. dried parsley
  • 1/2 tsp dried thyme
Instructions
  1. Mix flour, salt, and pepper in a bowl.
  2. Prepare a large non-stick frying pan with cooking spray. (I used a regular Farberware skillet and 3 tbsps. of canola per batch since I doubled this recipe.) Turn the heat to medium-high.
  3. Coat the chicken breasts and brown each side for 3-4 minutes each. Remove from pan and set aside.
  4. If there is too much oil left in the pan, remove all but a teaspoon or so. Just eyeball it.
  5. Reduce the heat to medium-low. Add the shallots and mushrooms to the pan and saute for a couple of minutes.
  6. Add the wine and simmer until reduced by half, scraping the brown bits from the bottom of the pan.
  7. Add the broth, thyme, and parsley. Cook, stirring occasionally, until the liquid reduces a bit.
  8. Return the chicken to the pan and simmer, covered, for 10 minutes or so – until the chicken is no longer pink in the center and the gravy has reduced to half.
  9. Serve hot with mashed potatoes.

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