Creamy Chicken with Bell Pepper, Mushroom Wine Sauce Recipe

No ratings yet

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.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: European

Servings: servings

Calories: 692kcal

Author: Helene Dsouza

Equipment

Cutting Board
8" Chef Knife
Stainless Steal Non-Stick PFOA-free Frying Pan
Wood or Bamboo Spatula

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

US - Metric

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