From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Cut chicken into 1 inch pieces. Stir together flour, salt and pepper.
2
Dredge chicken pieces in flour mixture.
3
Over medium-high heat, heat 4 tablespoons olive oil in a large skillet with deep sides.
4
Cook chicken until brown on all sides. Remove chicken from pan.
5
Reduce heat to medium and add remaining olive oil to hot skillet. Saute onion, garlic and pepper until soft.
6
Add white wine and reduce by ½. Add tomatoes, mushrooms, broth and cooked chicken.
7
Simmer for 10-15 minutes with lid on.
8
Serve over pasta (top with fresh grated parmesan cheese).
My Calorie Intake
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Tips & Tricks (5)
- Pat Dry Before Searing 🎯Pat chicken breasts completely dry with paper towels before flouring and searing to achieve a golden, crispy exterior that locks in juices.
- Deglaze with Wine Properly 🍷Pour white wine into the hot pan immediately after removing chicken to lift up all browned bits, creating a deeply flavorful sauce foundation.
- Slice Against the Grain 🔪Cut cooked chicken breasts against the grain into bite-sized pieces before adding back to sauce for tender, easier-to-eat portions that absorb flavors better.
- Finish Pasta Water Timing ⏱️Reserve fettuccine 1-2 minutes before its package time and finish cooking in the sauce, allowing the pasta to absorb the savory liquid and achieve perfect texture.
- Balance Acidity with Fresh Basil 🌿Stir in fresh basil or parsley just before serving to brighten the tomato-wine sauce and cut through richness for a restaurant-quality finish.
Recipe Facts
Diet at a Glance
Low Sugar
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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