Red Wine Braised Mushrooms with Pearl Onions and Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Wine Braised Mushrooms with Pearl Onions and Chicken

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Mushrooms with Pearl Onions and Chicken

Savor this elegant dish featuring tender, red wine–braised mushrooms and pearl onions paired with succulent grilled chicken breast. The deep, earthy flavors from the mushrooms and the sweetness of slowly braised pearl onions meld beautifully with the rich red wine reduction, creating a balanced and satisfying main dish perfect for a refined dinner experience.

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NUTRITION

517kcal
Protein
40.5g
Fat
18.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

200 grams Cremini Mushrooms

100 grams Pearl Onions

1/3 cup Dry Red Wine

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

3 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Pat the chicken breast dry and season with salt and pepper.

  • 2

    Heat half the olive oil in the skillet and sear the chicken breast on both sides until golden, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.

  • 3

    In the same skillet, add the remaining olive oil and sauté the garlic until fragrant. Add the cremini mushrooms and pearl onions, cooking until they begin to brown, about 5 minutes.

  • 4

    Pour in the dry red wine and add the fresh thyme sprigs. Allow the wine to simmer and reduce slightly, about 2-3 minutes, to form a rich sauce that coats the vegetables.

  • 5

    Return the chicken breast to the skillet, nestling it among the vegetables and sauce. Lower the heat, cover, and let everything simmer together for an additional 5 minutes until the chicken is fully cooked and infused with flavor.

  • 6

    Adjust salt and pepper to taste, then plate the chicken with a generous serving of the braised mushrooms and pearl onions. Enjoy your hearty, flavorful dish.

Red Wine Braised Mushrooms with Pearl Onions and Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Wine Braised Mushrooms with Pearl Onions and Chicken

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Mushrooms with Pearl Onions and Chicken

Savor this elegant dish featuring tender, red wine–braised mushrooms and pearl onions paired with succulent grilled chicken breast. The deep, earthy flavors from the mushrooms and the sweetness of slowly braised pearl onions meld beautifully with the rich red wine reduction, creating a balanced and satisfying main dish perfect for a refined dinner experience.

NUTRITION

517kcal
Protein
40.5g
Fat
18.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

200 grams Cremini Mushrooms

100 grams Pearl Onions

1/3 cup Dry Red Wine

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

3 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Pat the chicken breast dry and season with salt and pepper.

  • 2

    Heat half the olive oil in the skillet and sear the chicken breast on both sides until golden, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.

  • 3

    In the same skillet, add the remaining olive oil and sauté the garlic until fragrant. Add the cremini mushrooms and pearl onions, cooking until they begin to brown, about 5 minutes.

  • 4

    Pour in the dry red wine and add the fresh thyme sprigs. Allow the wine to simmer and reduce slightly, about 2-3 minutes, to form a rich sauce that coats the vegetables.

  • 5

    Return the chicken breast to the skillet, nestling it among the vegetables and sauce. Lower the heat, cover, and let everything simmer together for an additional 5 minutes until the chicken is fully cooked and infused with flavor.

  • 6

    Adjust salt and pepper to taste, then plate the chicken with a generous serving of the braised mushrooms and pearl onions. Enjoy your hearty, flavorful dish.