Prosecco Sun-dried Tomato Mushroom Chicken

Let’s get to celebrating, it is the season of celebrations! With this past year being so many things for all of us with a mix of some good and honestly some sadness. This is my go to sauce that is super flavorful and a bit fancy with the addition of Prosecco. Also, I know you are curious to know how he felt about this celebration meal, so be sure to check out his feeding feedback below.

Prosecco is sweet and dry that adds that something that just makes your mouth happy while eating. Now as a vegetarian, I make this sauce on its own no meat of course, topping some pasta, rice and even potatoes. It’s the perfect meal for when you need to get a little celebration in. It feels fancy but it is such a super easy dish to prepare. Here is what you need to get to cooking!

Start with two large chicken breasts. Pound each breast out until thin, which is the key to these cooking quickly and becoming tender. Slice each chicken breast in half, so you end up with a total of eight pieces of chicken. Now lightly season with salt, pepper, onion powder, garlic powder, and thyme.

Dust the seasoned chicken with 2 tablespoons flour until lightly dusted, almost like it has been snowed on. I like to use a sieve or small mesh strainer to dust each side of the chicken breasts.

Add 2 tablespoons of olive oil to a heated pan over medium heat. Add the chicken breasts to pan with the heated olive oil over medium high heat. Cook just until chicken is just lightly browned or cooked. You may have to cook the chicken in two rounds, being sure not to crowd the pan while cooking the chicken. Remove and set aside. Note: the chicken will still be raw, which is ok, because we will be cooking the chicken through in a later step.

Add the red onion to the pan seasoning with 1/2 teaspoon of sea salt cooking just until transparent.

Chop the sun-dried tomatoes and garlic, add to the translucent red onions and continuer to cook for an additional 2 minutes. Continue to stir so the garlic does not burn, you may need to turn down your heat if your garlic is burning. Remove from the pan setting aside for later.

Add the mushrooms to the pan and cook for about 5 minutes being sure to let the moisture cook our of the mushrooms. I let the mushrooms sit undisturbed, without stirring so the moisture can cook out and they can crispy up. Sprinkle the mushrooms with 1/2 tablespoon of flour, sitting to coat the mushrooms and cooking the flour for about 1 minute or so.

Add 1 1/2 cups vegetable stock to the pan stirring to ensure that the flour does not clump up. Add back in the onion, tomato and gargle mixture back to the pan, stirring to combine. Add in the Prosecco, and you will notice that it will bubble up, which will subside. Stir to combine with sauce that we are creating.

Add the chicken back into the pan and cover with a lid allowing the sauce to thicken and the chicken to continuer to cook through. Check the sauce every 2 minutes to be sure that it is not sticking to the pan, stirring when needed. Continue to cook for 8 to 10 minutes.

Mix together the 1/4 cup chicken stock and 1/2 tablespoon flour in a separate bowl, making sure the mixture, which is called a slurry, is smooth with no lumps. Slowing drizzle into the sauce stirring to combine also preventing the sauce from clumping. Cover with lid and allow the sauce to thicken for an additional 5 minutes a well as the flour to cook.

If your sauce is too thick add in more vegetable broth to thin it out. Taste your sauce to see if it needs any salt or pepper, and adjust accordingly. You can serve with pasta, cauliflower rice or on top of a sweet potato. There is no wrong way to enjoy this, just enjoy it and celebrate how enjoyable it is while eating!

Tiger’s Feeding Feedback

And it was a “Celebration”! The chicken didn’t last at all! The Sauce…oh the sauce! I give this feeding a ten out of ten. I think I was eating a vegan pasta on the side, but never less ….it was a great combination! Thanks Babygirl!!!


We are Tiger + Love, with him being Delvecchio and her being Nic. Interestingly enough, I am a vegetarian with veganish tendencies feeding a meat eater who is not too sure about eating no meat at all every single day. So, with that I create food that includes a greater abundance of non meat food items, because my philosophy is that meat should never be the star of the meal all the time! Still giving him what he wants with more of what he needs 🥰

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