Chicken Chablis with Mushrooms is a quick and easy one pan dinner. Chicken breasts are sauteed in rich wine sauce for a delicious low carb weeknight meal.
Sprinkle both sides of chicken breasts with nutmeg, salt and pepper.
In a large skillet, melt 2-3 Tablespoons butter over medium-high heat.
Add chicken breasts and brown on both sides. This takes about 5-8 minutes as you are not trying to cook it through at this time.
Add onions, mushrooms and wine. Bring to a low boil then turn heat down and simmer 15 minutes.
Remove chicken from pan and keep warm.
Bring pan juices back to boiling and let reduce slightly, about 5 minutes.
Dissolve cornstarch in ¼ cup wine and add slowly to skillet, stirring constantly. Reduce heat to simmer and let it thicken slightly, about 2 minutes.
To serve: I like to add some zucchini noodles to sauce and toss. Place zoodles on serving plate. Slice chicken and lay on top of zoodles. Spoon additional sauce over chicken. Serve hot.