Chicken in white wine sauce with mushrooms and cream is a rich and flavorful dish that's perfect for a comforting meal. Paired with buckwheat, it makes for a hearty and nutritious dinner. Here’s a recipe to guide you through making it:
Ingredients:
For the Chicken in White Wine Sauce:
- 4 boneless, skinless chicken breasts or thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 1 cup mushrooms, sliced (such as cremini or button)
- 1 large shallot or onion, finely chopped
- 2 cloves garlic, minced
- 1 cup white wine (such as Sauvignon Blanc or Chardonnay)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 teaspoons water (if using flour)
- Fresh parsley, chopped (for garnish, optional)
For the Buckwheat:
- 1 cup buckwheat groats
- 2 cups water or chicken broth
- 1 tablespoon olive oil or butter
- Salt, to taste
Instructions:
1. Prepare the Buckwheat:
- In a medium saucepan, bring 2 cups of water or chicken broth to a boil.
- Add 1 cup of buckwheat groats and a pinch of salt.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until the buckwheat is tender and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in 1 tablespoon of olive oil or butter, if desired.
2. Cook the Chicken:
- Season the chicken breasts or thighs with salt and black pepper.
- In a large skillet, heat 2 tablespoons of olive oil or butter over medium-high heat.
- Add the chicken and cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
3. Sauté Vegetables:
- In the same skillet, add a bit more oil or butter if needed. Add the sliced mushrooms and cook until they release their juices and start to brown, about 5 minutes.
- Add the chopped shallot or onion and cook until translucent, about 3 minutes.
- Stir in the minced garlic and cook for another 1 minute.
4. Make the Sauce:
- Pour in the white wine and bring to a simmer. Cook for about 2-3 minutes, allowing the wine to reduce slightly.
- Add the chicken broth and bring back to a simmer.
- Stir in the Dijon mustard and dried thyme.
- If you prefer a thicker sauce, mix 1 tablespoon of flour with 2 teaspoons of water to make a slurry, then stir it into the sauce. Simmer for an additional 2-3 minutes until the sauce thickens.
- Reduce the heat to low and stir in the heavy cream. Simmer for another 3-5 minutes until the sauce is creamy and well combined.
5. Finish the Dish:
- Return the cooked chicken to the skillet and coat with the sauce. Simmer for a few minutes until the chicken is heated through and coated with the sauce.
6. Serve:
- Serve the chicken in white wine sauce over a bed of buckwheat.
- Garnish with freshly chopped parsley if desired.
This dish pairs wonderfully with a side of steamed vegetables or a simple green salad. Enjoy your creamy, flavorful chicken with buckwheat! If you have any other questions or need more tips, just let me know.
