Chicken with Prosecco Onion Sauce
Yummy chicken with Prosecco sauce. Thick, velvety sauce tossed with chicken and vegetables for the most amazing Italian style dish! Addictive and so classy!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 5 cloves garlic (roughly chopped)
- 1 medium yellow onion
- 1 cup VOVETI prosecco
- 1 pound boneless (skinless chicken breast)
- 1/2 cup + 2 tablespoons chicken stock
- 1 sprig rosemary
- 1 large zucchini (chopped into chunks)
- 1 large carrot (chopped into chunks)
- 1 cup button mushrooms
- salt and pepper to taste
Instructions
- 1
In a deep pan over high heat, add 1 tablespoon olive oil and butter. When the butter has melted, add chicken and sautee until cooked through. Set aside on a plate.
- 2
Add garlic and onions, lower heat to medium and cook for 5 minutes, or until onions have softened and are translucent.
- 3
Add Voveti prosecco, stir well to deglaze the bottom of the pan and bring to a boil. Add chicken, lower to a simmer, cover and cook for 10 minutes.
- 4
Remove chicken and save on a plate. Add chicken stock and rosemary to the onion mixture and bring to a boil. Lower heat to a simmer, cover and cook for 5 minutes.
- 5
Remove rosemary and transfer onion mixture to a blender, add remaining 2 tablespoons chicken stock and puree until smooth. Set aside.
- 6
Meanwhile in another pan over high heat, add remaining 1 tablespoon olive oil, zucchini, carrots and mushrooms. Cook until vegetables are tender but still yield a little crunch (about 5-7 minutes). Season with salt and pepper.
- 7
Transfer all the ingredients in a large bowl and toss well. Serve.