Sauvignon Blanc Chicken

“I could’ve been a doctor were not for degree”

“I could’ve been a winner were not for defeat”

“I could’ve been richer were not for the taxes”

“I could’ve been a scholar were not for classes”

“I could’ve been a rebel were not for a cause”


70 Excuses What’s yours?

Description: The Sauvignon Blanc brings out the earthy flavors of the mushrooms and makes it feel fancy without trying too hard on a Thursday night.

Sauvignon Blanc Chicken


4 skinless, boneless chicken breasts

Salt and ground black pepper

16 ounces baby bella mushrooms

1 cup sauvignon blanc

1/2 cup chicken stock

2 tablespoons butter



1. Generously season chicken with salt and pepper. Bake in oven until cooked through.

2. Melt butter in large skillet and add mushrooms. Allow to cook for 5 minutes.

3. Add chicken stock and wine. Reduce for 20-30 minutes.

4. Spread over chicken and sprinkle with parsley.

“What first we find impossible, we later deem unlikely, and eventually accept as inevitable.”

-Bill Bennett



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