tender chicken in wine and mushroom sauce

Name: Tender Chicken in Wine and Mushroom Sauce
Prep time: 10 min
Cook time: 50 min
Yield: 6
Cuisine: French
Ingredients: 1/2 cup(s) all purpose flour; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) fresh ground black pepper; 1/2 teaspoon(s) smoked paprika; 1 1/2 pound(s) boneless, skinless chicken thighs, cut into bite size pieces; 5 tablespoon(s) vegetable oil; 1 large onion, chopped into bite size pieces; 1 - 14.5 ounce can chicken broth; 1 - 4.5 ounce jar sliced mushroom, drained; 1 - 10 3/4 ounce can condensed golden mushroom soup, undiluted; 1/4 cup(s) dry white wine; 1 tablespoon(s) dried parsley flakes

(1 RATING)

70 Pinches 1 Photo

Susan Bickta

Kutztown, PA

Updated on Nov 18, 2012

I love to cook with boneless, skinless chicken thighs. They are so versatile. I just happened to buy some at the grocery store last week and decided to make them using ingredients I already had in my pantry. The result is this tasty, saucy chicken dish that I served over rice. You can serve it over egg noodles as well. I finished off the dinner with steamed, fresh, buttered spinach as pictured.

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Tender Chicken in Wine and Mushroom Sauce

prep time 10 Min

cook time 50 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon smoked paprika
1 1/2 pounds boneless, skinless chicken thighs, cut into bite size pieces
5 tablespoons vegetable oil
1 large onion, chopped into bite size pieces
1 - 14.5 ounce can chicken broth
1 - 4.5 ounce jar sliced mushroom, drained
1 - 10 3/4 ounce can condensed golden mushroom soup, undiluted
1/4 cup dry white wine
1 tablespoon dried parsley flakes

How To Make tender chicken in wine and mushroom sauce

Step 1

Place a 5 quart Dutch oven over medium high heat. Add the vegetable oil.

Step 2

While the oil is heating up in the Dutch oven, put the flour, salt, pepper and paprika in a large zip top bag. Put chicken in bag with flour. Close bag and "knead" chicken in bag until all pieces are coated with seasoned flour.
Step 3

Transfer chicken pieces from the plastic bag to the Dutch oven. Cook for 10-15 minutes, stirring constantly to separate chicken pieces. Chicken should be slightly browned.
Step 4

Put chicken in a large bowl and cover. Set aside. In same Dutch oven, add the onion and saute for 5 minutes. Add the chicken broth. Stir with a wooden spoon, scraping the bottom of the pot to dissolve the browned bits on the bottom.
Step 5

Add the mushrooms, golden mushroom soup and the wine. Mix until smooth. Cook for 5-10 minutes or until heated through. Add the chicken and parsley flakes. Bring to a simmer. Cover and cook for and additional 20-25 minutes or until chicken is cooks through.
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