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Chicken Moscato with Garlic and Herbs

November 11, 2013 by Maureen 83 Comments

Chicken Moscato with Garlic and Herbs

Have you ever cooked with moscato wine?  I hadn’t before but this chicken moscato with garlic and herbs ended with both John and his dad putting their hands up to claim the leftovers.

We had some friends stop by the other day and they brought a bottle of moscato wine with them.  It’s all my friend Joan will drink so she brings her own – just in case folks aren’t prepared.  Do you bring your own wine if you’re just stopping by for a quick visit?  I’ll admit that unless I’m headed for a meal or drinks, I don’t.

The bottle was nearly full when they left and no amount of coaxing convinced them to take the bottle with them.  What to do?  I could drink it or I could cook with it.

Surprised that I chose to cook with it?  I’m not a big drinker.  I like to drink but I don’t like the feeling of being drunk.  Add to the mix that it takes next to nothing to make me giggle.  If I’d consumed the rest of that bottle, I’d have been dancing on the table and frankly that’s not a pretty sight.

Chicken Moscato with Garlic and Herbs

I had some chicken breasts in the fridge that really needed to be cooked and and I had this nearly full bottle of wine.  It was a start.

First I sliced a bunch of mushrooms and then cut the chicken into chunks.  I dredged the chicken in the flour mixture and browned it in the skillet.  When it was finished, I put it in a clean bowl and in the same pan cooked the onion and garlic in low heat until translucent then added the mushrooms.  Next came the wine and the cream and cooked til thickened then added the herbs and chicken.  Easy, easy to make and it was delicious.

We enjoyed it over rice but it would be equally good over pasta.

Chicken Moscato with Garlic and Herbs

4.9 from 12 reviews
Chicken Moscato with Garlic and Herbs
 
Print
Prep time
12 mins
Cook time
15 mins
Total time
27 mins
 
This is a brilliant weeknight meal that takes next to no time at all to make. The sauce is amazing.
Author: Maureen Shaw
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • 1-pound boneless skinless chicken pieces, cut into bite sized pieces (thighs would be best)
  • 1 tablespoon cornflour (cornstarch)
  • ¼ cup all purpose flour
  • 3 tablespoons olive oil, divided (can use cooking oil)
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 cups mushrooms, sliced
  • ¾ cup moscato wine
  • ½ cup cream
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped basil
  • salt and pepper to taste
  • Rice or pasta to serve
Instructions
  1. Mix the salt, pepper, cornflour and flour together.
  2. Place the chicken into a large bowl and sprinkle the flour mix over it.
  3. With your fingers, shake the chicken in the flour to coat.
  4. Heat a large skillet to medium and add oil.
  5. Add the chicken in batches and cook until lightly browned. (Don't overcook chicken)
  6. When all the chicken is cooked, transfer it to a clean bowl and set aside.
  7. Using the same skillet, add the remaining oil and the onion and garlic and sauté for 3 minutes.
  8. Add the mushrooms and sauté for about 3-4 minutes until they just begin to brown.
  9. Add the wine and stir to combine.
  10. Reduce the heat to medium and let the wine cook and then add the cream.
  11. Cook for about 6-8 minutes until the sauce begins to thicken.
  12. Taste and season with salt and pepper.
  13. Add the chopped parsley, basil and cooked chicken into the mushroom mixture and stir.
  14. Reduce the heat to low until ready to serve.
  15. Serve the chicken over rice or pasta.
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Filed Under: Chicken, Recipes Tagged With: chicken, dinner recipes, moscato

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Comments

  1. cquek says

    November 12, 2013 at 12:31 am

    I’ll have to give it a try. Yum!

    Reply
    • Maureen says

      November 12, 2013 at 7:39 am

      Thanks.. I hope you do!

      Reply
  2. Rachel Gurk says

    November 12, 2013 at 12:48 am

    OH man — I want to dive in! Chicken, mushrooms, wine, fresh herbs, cream. Yes. Just yes.

    Reply
    • Maureen says

      November 12, 2013 at 7:39 am

      It’s a quick dish and it really tastes good. The wine just makes it feel special. LOL

      Reply
  3. Chelsea @chelseasmessyapron says

    November 12, 2013 at 1:01 am

    I have never even heard of moscato wine! This looks amazing! I think I’m going to give it a try over egg noodles 🙂 (since I’m out of rice at the moment!)

    Reply
    • Maureen says

      November 12, 2013 at 7:39 am

      It’s a sweet wine and you should be able to get that anywhere. It’s really common. Thanks so much for coming by, Chelsea!

      Reply
  4. SallyBR says

    November 12, 2013 at 1:07 am

    I would also have cooked with it…. My tolerance for alcohol gets lower and lower, it seems.

    And, of course, it takes almost nothing for me to giggle… so there you go! pass me the chicken 😉

    Reply
    • Maureen says

      November 12, 2013 at 7:37 am

      Imagine an afternoon with a bottle of wine together? But only if we could play with your new stove. 🙂

      Reply
  5. Abbe @ Abbe's Cooking Antics says

    November 12, 2013 at 2:26 am

    I never used to drink wine, only ever cooked with it because I get daft on the stuff… and I wish I could say I have matured gracefully and still do not imbibe the happy grape juice… but I’d be lying. First I am not mature (mentally), second I am not graceful and I KNOW there’s a 3rd in there somewhere but I can’t seem to remember it!

    This looks like a deeply satisfying dish and I’ve never had moscato, but I’ve just googled it and can apparently buy it in Tescos – so that’s another shopping trip you’ve got me on this week, Maureen – and it’s still raining!

    Reply
    • Maureen says

      November 12, 2013 at 7:36 am

      Honestly, you could wait until next week. Moscato is a girly drink – perfect to drink on a hot day. It’s not my favourite but I’ve been known to have a glass or 3.

      Reply
  6. Darci says

    November 12, 2013 at 2:52 am

    Hiya,
    i just came across your website while looking for a buscuit recipe this morning.. your entry made me laugh and laugh. My husband and I moved to New Zealand 5 years ago from the states and have had the buscuit, scone talk more times than I can think. I ha e learned to make many things from homemfrom scratch, but am still so homesick for buscuits and gravy! This morning i am going to try your recipe and I cant thank you enough for posting it.. Can you please please post your recipe for sausage.. 5 years without a proper breakfast sausage is almost too much to bear! Many thanks!

    Reply
    • Maureen says

      November 12, 2013 at 7:35 am

      LOL I’ll do that, Darci and good luck with the biscuits.

      Reply
  7. Gintare @Gourmantine says

    November 12, 2013 at 3:23 am

    Moscato can actually keep for quite long in the fridge once opened. But since it’s my favorite aperitif from Provence but I’ve never cooked anything with it before as I usually having a glass now and then wins every time, but perhaps I should next time 🙂

    Reply
  8. Shema | LifeScoops says

    November 12, 2013 at 4:14 am

    You are so right about the sauce..it looks scrumptious !!!

    Reply
    • Maureen says

      November 12, 2013 at 7:21 am

      Nobody left the table hungry!

      Reply
  9. Roberta says

    November 12, 2013 at 4:49 am

    I giggle a lot with no wine. I won’t tell you what happens with too much wine. Kind of akin to you dancing on the table.

    You made a great dish with a gift from a great friend. I like the symmetry of that. 🙂

    Reply
    • Maureen says

      November 12, 2013 at 7:21 am

      Wouldn’t be prudent to put us together in that situation. 🙂

      Reply
  10. Amy (Savory Moments) says

    November 12, 2013 at 5:02 am

    I have never had this dish before, but it looks really good – I love mushrooms and chicken together and I think the wine would make them extra special.

    Reply
    • Maureen says

      November 12, 2013 at 7:21 am

      I’d make this one again, Amy.

      Reply
  11. A_Boleyn says

    November 12, 2013 at 6:52 am

    I’m not familiar with moscato wines but the dish sounds delicious.

    Reply
    • Maureen says

      November 12, 2013 at 7:20 am

      It’s a sweet-ish wine and I’ve had it before. It’s great on a hot summer afternoon.

      Reply
  12. Laura (Tutti Dolci) says

    November 12, 2013 at 9:29 am

    I love anything with garlic and herbs and the Moscato must make this dish!

    Reply
  13. Claire @ Claire K Creations says

    November 12, 2013 at 10:23 am

    Yum Maureen. Simple and delicious!

    Reply
  14. nancy@jamjnr.com says

    November 12, 2013 at 10:39 am

    Maureen it looks delicious but I would have had a least a glass of moscato on the side whilst I was cooking up dinner.

    Reply
  15. Eha says

    November 12, 2013 at 12:01 pm

    Methinks you used the available drop in the very best way possible. Now, contrary to many it seems, I have had 2-3 glasses of wine every main meal since my late teens a long time ago: a full lunch or dinner would not be complete without, but quite frankly I cannot cope with moscato alongside any food ~ far too light, tasteless and sweet [for me]. It obviously did combine rather well with the mushrooms and chicken tho’. Must try next time someone brings a bottle here: yes, it happens pretty regularly 🙂 !

    Reply
  16. Catherine says

    November 12, 2013 at 12:30 pm

    Dear Maureen, That does sound nice and easy and looks fabulous! I would raise my hand from here for the leftovers! I hope you are feeling better. Blessings dear. Catherine

    Reply
  17. Doula Training by Doula says

    November 12, 2013 at 1:34 pm

    Delicious. Thanks for sharing this blog post.

    Reply
    • Maureen says

      November 13, 2013 at 12:40 am

      Thanks for stopping by and leaving a comment!

      Reply
  18. Krista says

    November 12, 2013 at 2:03 pm

    If I get to visit you one day, I’m definitely bringing a bottle of wine for the sheer delight of seeing you dance on the table. 🙂

    Reply
  19. Lizzy (Good Things) says

    November 12, 2013 at 3:57 pm

    Moscato is one of my favourites, Maureen… and what a delicious recipe you have posted here! Yum… could just tuck right in…. I’ll be giving away from SA wines soon, so pop over as soon as you see my post!

    Reply
    • Maureen says

      November 13, 2013 at 12:40 am

      Yes, Ma’am! Moscato is a wine that drinks like a soft drink and then it hits you. 🙂

      Reply
  20. Raymund Macaalay says

    November 12, 2013 at 4:17 pm

    That looks so good! I think I will need a lot of rice with those

    Reply
    • Maureen says

      November 13, 2013 at 12:39 am

      Me too!

      Reply
  21. Amanda says

    November 12, 2013 at 4:40 pm

    Looks divine Maureen, although I thought moscato was a little on the sweet side? You’re a better woman than me – I would have drunk it.

    Reply
  22. Jas@AbsolutelyJas says

    November 12, 2013 at 7:51 pm

    I love wine, but I do not love Moscato – I think this is the best use for it that I’ve ever seen!

    Reply
  23. Liz says

    November 12, 2013 at 10:37 pm

    Wow, your chicken and mushrooms in that glossy wine sauce looks amazing! Perfect use for Moscato 🙂

    Reply
  24. Lisa the Gourmet Wog says

    November 12, 2013 at 10:55 pm

    mmm Moscato! One for the pot, and 3 for me!

    Reply
    • Maureen says

      November 13, 2013 at 12:39 am

      I like the way you think.

      Reply
  25. Eileen says

    November 12, 2013 at 11:48 pm

    YUM! This dish looks so flavorful and filling. Perfect for a cold winter night. Yes, we have snow here in NY this morning. Uggg… Actually Maureen, Mascato is my most favorite wine to drink, so if there is ever any left I’ll give this recipe a try – lol!

    Reply
    • Maureen says

      November 13, 2013 at 12:39 am

      LOL it’s a deliciously sweet wine, isn’t it? It doesn’t take much wine to make this so give it a try. 🙂

      Reply
  26. Dedy@Dentist Chef says

    November 13, 2013 at 12:53 am

    wow, finger licking good…
    never taste moscato wine before, i’m on search of it now…….

    Reply
    • Maureen says

      November 13, 2013 at 10:40 am

      It’s quite popular, Dedy, I hope you can find it.

      Reply
  27. Kim | a little lunch says

    November 13, 2013 at 1:19 am

    Maureen, this sounds like a tasty way to use up Moscato. (I can only drink “a glass or 3,” too.) 😉

    Reply
    • Maureen says

      November 13, 2013 at 10:40 am

      We’re twins 🙂

      Reply
  28. yummychunklet says

    November 13, 2013 at 4:15 am

    I love moscato! I have three bottles in my fridge now. Will definitely try this recipe.

    Reply
    • Maureen says

      November 13, 2013 at 10:39 am

      Good for you!

      Reply
  29. Donalyn@The Creekside Cook says

    November 13, 2013 at 4:33 am

    Maureen – I love recipes born from happenstance – some of them have become family favorites for us. This looks so good!

    Reply
    • Maureen says

      November 13, 2013 at 12:47 pm

      I just couldn’t justify pouring it down the sink and I was too busy that day to sit and drink. 🙂

      Reply
  30. Marie @citronlimette says

    November 13, 2013 at 6:14 am

    This dish looks fabulous. I love Moscato wine. I always save a glass of two for the cook!

    Reply
    • Maureen says

      November 13, 2013 at 12:46 pm

      LOL it was a fun way to use “leftover” wine.

      Reply
  31. Kitchen Belleicious says

    November 13, 2013 at 6:36 am

    love anything with garlic and herbs let alone chicken! It looks divine

    Reply
    • Maureen says

      November 13, 2013 at 12:46 pm

      It’s definitely going to make a repeat performance at our place.

      Reply
  32. Glamorous Glutton says

    November 13, 2013 at 6:45 am

    The chicken looks wonderful, but I can’t quite get the vision of you dancing on the table out of my head!! GG

    Reply
    • Maureen says

      November 13, 2013 at 12:45 pm

      Scary thought, ain’t it? 🙂

      Reply
  33. Lorraine @ Not Quite Nigella says

    November 13, 2013 at 7:13 am

    I’ve only made sweets with it but making a savoury dish is a great idea! 🙂 I love the sound of the sauce and that it makes a great weeknight meal!

    Reply
    • Maureen says

      November 13, 2013 at 10:39 am

      It did. I’ve never used moscato in anything but a glass. What sweets? I’m intrigued.

      Reply
  34. Hester @ Alchemy in the Kitchen says

    November 13, 2013 at 7:29 am

    I shall forever more think of this as ‘giggle-y chicken’ after your description of your unravelling in the face of a thimbleful of wine. Sounds like this dish is worth fighting over, Maureen.

    Reply
    • Maureen says

      November 13, 2013 at 10:39 am

      I’m shocking when it comes to alcohol 🙂

      Reply
  35. mjskit says

    November 13, 2013 at 1:26 pm

    I love Moscato but I’ve never cooked with it. Knowing how Moscato tastes, I have a pretty good feeling as to how this dish taste – delicious! Great dish Maureen!

    Reply
    • Maureen says

      November 13, 2013 at 5:17 pm

      I thought it would bring just a hint of sweetness to the dish and it did.

      Reply
  36. Filipino Christmas Recipes by trina says

    November 14, 2013 at 12:00 am

    Yup, me too! I love drinking but I don’t wanna be drunk! 😉 LOL… Great recipe looks so delish!

    Reply
    • Maureen says

      November 14, 2013 at 10:44 am

      I know. I’m sure I just don’t want to feel out of control. I wonder if that makes us control freaks? Maybe 🙂

      Reply
  37. Claire @ Simply Sweet Justice says

    November 14, 2013 at 12:36 am

    It’s been a few years since I’ve made chicken moscato. Time to change that!

    Reply
    • Maureen says

      November 14, 2013 at 1:48 pm

      yes! It was the first time I’d ever made it and I fell in love. 🙂

      Reply
  38. Norma Chang says

    November 14, 2013 at 9:40 am

    Making this as soon as I get myself a bottle of Moscato wine. I would probably use dark meat as I am not fond of white meat.

    Reply
    • Maureen says

      November 14, 2013 at 2:08 pm

      I would have used thighs if I’d had them but John found a big discount on chicken breasts the other day. I find breast meat okay as long as it’s not cooked to death.

      Reply
  39. Jodee Weiland says

    November 14, 2013 at 4:13 pm

    This looks delicious. The Moscato wine must be wonderful in this recipe. I know I’ll be trying this recipe soon!

    Reply
  40. Ramona says

    November 14, 2013 at 9:55 pm

    I don’t usually cook with wines… but this dish is very intriguing. 🙂 I’ll have to keep an eye out for this moscato wine. 🙂

    Reply
  41. Jamie says

    November 15, 2013 at 1:57 am

    We are big drinkers other than wine, so all of the other stuff is reserved for cooking and baking. I love boozy cream sauces with chicken, love it, and mushrooms go beautifully in this kind of sauce. Another of your chicken recipes bookmarked and shared!

    Reply
  42. InTolerant Chef says

    November 15, 2013 at 6:38 pm

    I’m not much of a drinker eitherMaureen. This meal certainly looks like it does full justice to the wine though- yummo!

    Reply
    • Maureen says

      November 15, 2013 at 9:40 pm

      I have always wondered, “if I practice will I get better at drinking?” LOL

      Reply
  43. Mortgage Free Mike says

    April 8, 2014 at 7:26 am

    This is really awesome. Just featured the recipe and linked to your blog on my website. I used a $3 wine and made some other substitutions to cut costs. This is an easy and delicious meal.

    Reply
  44. Melissa Reid says

    October 22, 2014 at 9:09 am

    Did you use a red moscoto, or white? I made this and mine looked much more beige than yours. 😉 Also, once I added the chicken, the flour on it caused the sauce to thicken too much. I fixed that with more wine and cream, but mine didn’t look anything like yours. LOL! yummy though, and I had half a bottle of wine left for after the kids went to bed!

    Reply
    • Maureen says

      October 22, 2014 at 9:27 am

      Oh no! Mine was the white moscato and I’ve made it several times. I’ll double check the recipe just to be sure I didn’t make a goof. Glad you had half a bottle left over. 🙂

      Reply
      • Melissa Reid says

        October 22, 2014 at 9:47 am

        It may have just been my pan. I don’t get great browning with it.

        Reply
  45. Ellen says

    December 11, 2015 at 9:52 am

    Hi Maureen,

    Just came across your recipe can you use milk instead of cream? That’s all I have in my fridge.

    Reply
    • Maureen says

      December 11, 2015 at 11:53 am

      Milk will work but the sauce will be thinner and not as rich. It will still be good. 🙂

      Reply
      • Crystal says

        December 25, 2015 at 10:37 am

        Thanks for sharing this recipe, I just received a bottle of Moscato for Christmas and I don’t drink so I will definitely put it to good use with your recipe 🙂

        And it’s great to hear we can substitute cream with milk, perhaps I’ll add some cornstarch to thicken it as well!

        PS. Happy Holidays 🙂

        Reply
  46. Miyo says

    April 30, 2017 at 2:34 am

    Just ran across this recipe and it looks and sounds wonderful! My silly question has to do with the cream. What kind of cream are you referring to? Thanks!

    Reply
    • Maureen says

      April 30, 2017 at 9:08 am

      I used thickened cream available in Australia but I could have used heavy cream or even half and half and I would have been pleased with the result.

      Reply
  47. Karyn says

    November 20, 2017 at 9:37 am

    Made this tonight as I had some leftover Moscato…delicious! I used boneless thighs & they came out very moist. Served over egg noodles. Reminded me of Chicken Marsala. Loved it!! Thank you!!

    Reply
  48. Tom Boltik says

    January 20, 2019 at 3:16 am

    My wife goes to the gym late on Wednesday nights. I’m going to make this for her. I’m thinking on serving over saffron rice, and rather than using cream, try plain yoghurt to take the high point sweetness off. Wish me luck..!

    Reply
  49. Lyssa Losa says

    June 29, 2020 at 12:34 pm

    I love moscato, but I had bought a bottle from a meadery and it was way too sweet to drink because it was honey infused. I doubled the recipe and it used almost the whole bottle so it was just absolutely perfect. I had a hard time with the flour on the chicken separating so if I did this again, I wouldn’t flour the chicken before cooking it. All in all, it was a tasty, but different dish and everyone loved it.

    Reply

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