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Mushroom Chicken in Creamy White Wine Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 139 reviews
  • Author: Alvarez
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Mushroom Chicken recipe features tender, seared chicken breasts cooked in a rich, flavorful sauce made with sautéed mushrooms, white wine, and a blend of herbs and spices. The sauce is thickened with cornstarch and finished with heavy cream for a luscious texture. Perfect for a comforting dinner served alongside mashed potatoes or buttered noodles and roasted vegetables.

Ingredients

Units Scale

Chicken and Mushrooms

  • 10 oz. mushrooms (button or baby bella)
  • 2 Tablespoons salted butter
  • 2 large boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 3-4 Tablespoons olive oil

Sauce

  • 2 1/2 cups beef broth
  • 1 chicken bouillon cube or 1 tsp better than bouillon
  • 1 teaspoon soy sauce (or Worcestershire sauce as a substitute)
  • 1 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon dried thyme
  • 1/2 cup dry white wine (Pinot Grigio or Chardonnay recommended)
  • 3 cloves garlic, minced
  • 3 Tablespoons cornstarch
  • 3 Tablespoons cold water (for cornstarch slurry)
  • 1/3 cup heavy cream

Instructions

  1. Prep Work: In a bowl, combine beef broth, chicken bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Set this mixture aside. In a separate sealable container, mix cornstarch with 3 tablespoons cold water and shake well to create a slurry; keep this in a cool place. Rinse mushrooms gently and pat them dry before slicing if necessary. Slice the chicken breasts lengthwise into 2-3 thinner pieces, aiming for about ½ inch thickness; pound gently if needed to tenderize.
  2. Cook the Mushrooms: Heat butter over medium-high heat in a pan. Add the mushrooms in a single layer and allow them to brown undisturbed for 3-4 minutes per side. Cook in batches if necessary to avoid overcrowding, adding extra butter or a splash of olive oil as needed. Once golden brown, remove mushrooms and set aside on a plate.
  3. Dredge and Sear the Chicken: Season chicken slices with salt and pepper on both sides. Dredge each piece in all-purpose flour, shaking off any excess. Heat olive oil in a large pan over medium-high heat. Add chicken pieces in batches, leaving space between them, and sear for 4-5 minutes per side until a golden brown crust forms. Adjust heat as needed to avoid burning and add olive oil if pan gets dry. Remove cooked chicken and set aside.
  4. Deglaze the Pan: Turn off the heat and remove excess oil, but keep the flavorful browned bits (fond) on the bottom of the pan. Pour in the white wine and add minced garlic. Turn heat back to medium and use a silicone spatula to scrape the pan, releasing all browned bits. Allow the wine to simmer gently until it reduces by half, about 4 minutes.
  5. Finish the Sauce: Add the prepared beef broth mixture to the pan and increase heat slightly to bring to a gentle boil. Let it simmer and reduce for 10 minutes. Shake the reserved cornstarch slurry and slowly add it to the bubbling sauce while stirring continuously to thicken. Once thickened, reduce heat to low, then slowly stir in the heavy cream. Add the cooked mushrooms back into the sauce.
  6. Warm the Chicken: Return the chicken pieces to the pan with any accumulated juices. Spoon sauce over the chicken, partially cover the pan, and let it heat through for about 5 minutes. Serve immediately, ideally accompanied by mashed potatoes or buttered noodles and roasted green beans or asparagus.

Notes

  • Use Pinot Grigio or Chardonnay for the white wine; Marsala wine is a good alternative.
  • If you prefer not to use wine, substitute with ½ cup chicken broth and 1 tablespoon butter.
  • Cooking mushrooms separately before adding to the sauce concentrates their flavor and helps achieve a nice golden color.
  • To reduce sodium, use unsalted butter, low or no sodium broth, and low sodium soy sauce. Omitting the bouillon cube is also helpful but may reduce flavor depth.
  • Flour quantity accounts for dredging, but some may remain unused.
  • This recipe yields 4 servings and nutritional estimates are per serving.
  • Found in The Cozy Cookbook, page 100.

Nutrition

  • Serving Size: 1 serving
  • Calories: 414 kcal
  • Sugar: 2 g
  • Sodium: 704 mg
  • Fat: 26 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 1 g
  • Carbohydrates: 23 g
  • Fiber: 1 g
  • Protein: 18 g
  • Cholesterol: 78 mg

Find it online: https://copyrecipe.com/mushroom-chicken-in-creamy-white-wine-sauce-recipe/