Easy Chicken in Mushroom Wine Sauce Recipe
This easy chicken recipe features tender, juicy chicken breasts smothered in a rich mushroom wine sauce. Perfect for weeknight dinners or a simple elegant meal, this dish combines earthy mushrooms, creamy sauce, and a touch of white wine for an irresistible flavor.
Equipment
- Nonreactive skillet
- Plastic wrap
- Meat mallet or rolling pin
Ingredients
- 2 large boneless, skinless chicken breasts (1½ pounds total)
- ⅓ cup all-purpose flour
- 1 teaspoon fine sea salt divided
- ¾ teaspoon freshly ground black pepper divided
- 3 tablespoons unsalted butter divided
- 2 tablespoons extra-light olive oil divided, plus more as needed
- 8 ounces cremini or baby bella mushrooms thinly sliced
- ½ cup finely diced yellow onion from ½ medium onion
- 3 garlic cloves minced
- ¼ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- ½ cup dry white wine
- 1 cup low-sodium chicken broth homemade or store-bought
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley leaves optional, for garnish
Instructions
- Prepare the Chicken: Place each chicken breast on a cutting board, cover with plastic wrap, and slice horizontally to create four thin cutlets. Flatten them to about ½ inch thickness using a meat mallet or rolling pin.
- Coat the Chicken: Mix the flour, ½ teaspoon of salt, and ½ teaspoon of pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture, ensuring even coverage. Shake off the excess.
- Cook the Chicken: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonreactive skillet over medium heat. Add the chicken and cook for 3–4 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove and cover loosely with foil. Repeat for all cutlets, adding oil if needed.
- Sauté the Vegetables: In the same skillet, heat the remaining 2 tablespoons of butter. Add the mushrooms, onion, and remaining olive oil. Cook for 6–8 minutes, stirring frequently, until softened and lightly browned.
- Build the Sauce: Stir in the garlic, thyme, and the remaining salt and pepper. Cook for 30 seconds until fragrant. Pour in the wine and bring to a boil. Scrape up any browned bits from the pan, then simmer for 7–10 minutes until the liquid reduces and thickens.
- Finish the Sauce: Add chicken broth, stirring well, and continue simmering for another 10 minutes until the sauce thickens slightly. Stir in the heavy cream, reduce heat to medium-low, and simmer for 1–2 minutes more.
- Combine and Serve: Return the chicken to the skillet, coating it in the sauce. Adjust seasoning with more salt or pepper as needed. Garnish with parsley before serving, if desired.
Notes
- Use a nonreactive skillet (stainless steel or enameled cast iron) to prevent the wine from altering the sauce's flavor.
- To ensure the cream doesn’t curdle, add it only after the sauce has cooled slightly from boiling.
Tried this recipe?Let us know how it was!