Mushroom chicken bourguignon is healthy comfort food at its best! Hormone and antibiotic free chicken breast is served with fresh mushrooms, onions, and earthy herbs, cooked in a red wine reduction over whole wheat pasta or egg noodles.
12ouncesfresh mushroomssliced (I used a mix of cremini, oyster, and baby portobello)
1cupdry red wine
1Tablespoonreduced sodium soy sauceoptional
Salt and black pepperto taste
Fresh parsleyfinely chopped (for garnish)
12ounceswhole wheat egg noodles or egg noodlesuncooked
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.
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