Mushroom chicken bourguignon is a quick, easy-to-make, delicious and healthy dinner. Fresh red wine braised mushrooms are served with sauteed chicken breast over whole wheat pasta.
I refuse to set new year resolutions this year, simply because I never set realistic ones. Seriously, how outrageous am I to think that I have the metabolism of a 12 year old boy, speedy enough to allow mass consumption of breads, pasta, chips, and ice cream without gaining weight? Or the resolution to lose 50 pounds by my 50th birthday, which is now just 28 days (and 25 pounds) away.
I have goals this year, instead of resolutions.
- My plan is to be “fit at 50”. That is, I will be the healthiest me I can be this year.
- I’ll incorporate realistic exercise into my life, and I will not completely deprive myself of foods that I love, even if they are unhealthy.
- Eat smaller, regulated servings of foods that are high in sugars and calories, and larger servings healthier foods. Things like lean protein, including chicken breast, turkey, fish, and legumes.
- Fill up with lots of fiber and nutrient rich veggies, and healthy dairy products, too.
Will I still create and post recipes for indulgent, not-so-healthy desserts and main dishes? Absolutely, yes! I’ll still make and share those types of recipes, but you will see healthier twists on those recipes, too.
Recipes like this mushroom chicken bourguignon are a way to have a delicious dinner with a healthier twist.
By removing some of the unhealthier ingredients, like high fat beef and high cholesterol egg noodles, you can have a delicious dinner without all of the fat.
The chicken breast in this recipe is comes from NaturedRaised Farms. It’s seriously delicious chicken!
It’s available in whole fryers or boneless, skinless, chicken breasts. Here are a couple of facts about NatureRaised chicken that make me a happy girl:
- Produced from antibiotic-free, vegetarian fed chickens that have been raised on independent farms. That means that the chicken wasn’t fed any animal protein or bakery by-products.
- Raised under independent 3rd party animal welfare certification, and with NAE (no antibiotics EVER) standards.
- This chicken is free of all preservatives, artificial colors, fillers, and trans fats.
Food Facts: Mushroom Chicken Bourguignon
- Bourguignon is a French sauce with a base of red wine that’s been reduced, along with the addition of onions or shallots, a bouquet garni (parsley, thyme and bay leaf), and mushrooms
- Pronunciation: bore-geen-YONE
- Also referred to as Burgundy (as in Beef Burgundy)
Here are a few “play by play” photos of the cooking action in progress.
See how easy this recipe is to make? Delicious, healthy food is quick and easy to make, too!
Here are a few items that will help you prepare the mushroom chicken bourguignon:
The items below have affiliate codes attached to them. I make a few pennies from any sales, which doesn’t affect your cost, but helps to keep this website operational. Thank you for helping to support It’s Yummi!
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Healthy Mushroom Chicken Bourguignon
- 3 Tablespoons all-purpose flour, divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 pound boneless skinless chicken breasts
- 2 Tablespoons Ghee, or avocado oil, divided in half
- 1 large yellow onion, diced
- 12 ounces fresh mushrooms, sliced (I used a mix of cremini, oyster, and baby portobello)
- 2 cloves garlic, minced
- 1 cup dry red wine
- 1 Tablespoon reduced sodium soy sauce, optional
- 1 Tablespoon fresh rosemary, minced
- 1 Tablespoon balsamic vinegar
- Salt and black pepper, to taste
- Fresh parsley, finely chopped (for garnish)
- 12 ounces whole wheat egg noodles, uncooked
- Heat oven to 350 degrees F.
- Season 2 Tablespoons flour with salt and pepper and sprinkle it onto both sides of each chicken breast.
- Heat 1 Tablespoon butter or oil in a large, OVEN PROOF skillet, over medium-high heat.
- Add chicken breasts to skillet and cook for 2-3 minutes. Turn breasts over and cook for additional 2-3 minutes. Transfer skillet to oven and cook breasts until internal temperature in thickest part of breast reaches 163 degrees. Turn off oven, remove skillet, and allow breasts to rest for 5 minutes.
- While chicken is cooking, heat remaining 1 Tablespoon butter or oil in a large skillet, over medium heat. Sauté the onions for about 3-4 minutes, or until translucent. Add mushrooms and garlic and cook until the mushrooms begin to release their juice, about 5 more minutes. Stir in remaining 1 Tablespoon flour over vegetables and cook for 1-2 minutes.
- Slowly whisk in the red wine, soy sauce, rosemary, and balsamic vinegar. Cover, reduce heat to medium-low, and simmer until the sauce has thickened and is reduced in volume by 1/2, about 15 minutes. While sauce thickens, cook your pasta according to package directions.
- If additional flavor is needed, add salt and pepper to the sauce; amount used depends on your taste preferences.
- Serve sauce and chicken over pasta and garnish with parsley.
More healthier chicken recipes to try:
Oven Baked Crispy Chicken, from Barefeet in the Kitchen
Low Carb Pizza Chicken, from All Day I Dream About Food