Creamy Chicken with Bell Pepper, Mushroom Wine Sauce Recipe
Chicken cooks up fast in a skillet with warm spices, sweet peppers, and soft mushrooms. The creamy wine sauce brings it all together. It’s a colorful dinner that’s easy to love.
Servings: 2 servings
Calories: 692kcal
Equipment
- 8" Chef Knife
Ingredients
- 1 Medium Onion
- 2 Cloves Garlic
- 8 Ounces Mushroom
- 2-3 Small Bell Pepper *see Notes
- 1 Large Chicken Breasts
- 2 Tablespoon Olive Oil
- 1 Mace (optional) or pinch Nutmeg
- 1 small Bay Leaf piece
- Fresh or Dried Herbs *see Notes
- ½ Cup White Wine
- ½ Teaspoon Salt
- ⅛ Teaspoon Black Pepper
- 1 Teaspoon Caraway Seeds
- 1 Tablespoon Paprika
- ¾ Cup Cream
- ½ Cup Water
Instructions
- Prepare all the fresh produce first, and keep each separate aside. Slice the onion, chop the garlic, slice the bell pepper, and the mushroom.1 Medium Onion, 2 Cloves Garlic, 8 Ounces Mushroom, 2-3 Small Bell Pepper
- Cut the fresh chicken into smaller strips.1 Large Chicken Breasts
- Heat a skillet with the oil and sauté first the onions a bit soft over a medium heat setting. Reduce the heat and stir in chopped garlic, cook briefly.1 Medium Onion, 2 Tablespoon Olive Oil, 2 Cloves Garlic
- Add the sliced bell pepper and sauté. Throw in the whole spices, the mace and the bay leaf.1 Mace, 1 small Bay Leaf, 2-3 Small Bell Pepper
- Stir in the sliced mushrooms, mix and cook down over a medium heat setting until the mushrooms have considerably reduced in size.8 Ounces Mushroom
- Make some space in your pan and add the chicken strips. Cook them briefly until they look a bit cooked.1 Large Chicken Breasts
- If you are using fresh herbs, add them now. *Deglaze your dish with the wine.Fresh or Dried Herbs, ½ Cup White Wine
- Reduce the heat a bit and throw in the remaining seasoning, the salt, black pepper, dried herbs if you are using them, caraway seeds and paprika. Mix it all up.½ Teaspoon Salt, ⅛ Teaspoon Black Pepper, 1 Teaspoon Caraway Seeds, 1 Tablespoon Paprika
- Continue to pour in the cream and the water. Combine and increase the heat to a slow but steady simmer.¾ Cup Cream, ½ Cup Water
- Cook down the sauce until you are satisfied with the consistency. Take out the whole spices and herb sprigs before serving the meal hot.
Notes
2-3 small (mini) bell peppers = 1 medium-sized bell pepper. I like to use the small ones for color diversity and because they are sweeter and more tender.
Use Fresh or Dried Herbs, either or mixed Thyme, Rosemary and/or Savory. If you use fresh, use 1 fresh sprig of each (you can use one at a time, too). For dried use 2 Teaspoon Thyme, a pinch of rosemary dried and ground (it's overpowering), and 1-2 Teaspoon savory. You can mix and match and adjust the flavors to your liking.
*Deglaze means to pour wine or broth into the pan to soften the browned bits at the bottom of the pan. The result is a flavorful sauce.
Detailed substitution ideas are in the recipe post under “Recipe Notes”.
Nutrition
Calories: 692kcal | Carbohydrates: 21g | Protein: 32g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 173mg | Sodium: 757mg | Potassium: 1252mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5399IU | Vitamin C: 104mg | Calcium: 116mg | Iron: 3mg
