Best 13 Chicken With Mushrooms And Wine Recipes

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Chicken with mushrooms and wine is a classic dish that can be enjoyed by people of all ages. This dish combines the savory flavors of chicken and mushrooms with the rich aroma and taste of wine, creating a delicious and comforting meal. Whether you're cooking for a special occasion or just looking for a tasty weeknight dinner, there are many different recipes available to suit your preferences and skill level.

Let's cook with our recipes!

CHICKEN WITH WINE AND MUSHROOMS



Chicken With Wine and Mushrooms image

Amazingly simple, delicious and low calorie! Only 220 calories per serving! Plus this plates up beautifully and makes you look like you went all out! Makes any occasion special! Boneless skinless chicken breasts browned and juicy with a very tasty wine and mushroom sauce that is perfection on a plate! Yet this is so fast, easy and delicious you can make it on any busy weeknight or serve it up at your best dinner party! They just won't know what hit 'em!

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
6 green onions, chopped, green and white parts
2 garlic cloves, minced
1 cup dry white wine or 1 cup chicken broth
1 tablespoon butter, use real butter for best flavor
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
  • In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
  • Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
  • In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
  • Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
  • Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
  • Serve over rice, noodles or mashed potatoes.
  • NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.

CHICKEN WITH MUSHROOMS AND WINE



Chicken With Mushrooms and Wine image

The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 45m

Number Of Ingredients 8

4 chicken-breast halves (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
3 tablespoons butter, divided
1/4 cup flour
1 pound mushrooms, sliced
1/2 cup wine
Parsley, for garnish
Salt and pepper

Steps:

  • Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
  • Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
  • Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
  • Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
  • Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
  • Transfer the chicken to a plate and cover loosely with foil to keep warm.
  • Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
  • With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  • Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
  • Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN WITH MUSHROOMS AND WHITE WINE



Chicken with Mushrooms and White Wine image

An easy Chicken with Mushrooms recipe and White Wine

Provided by Peggie O'Kennedy

Categories     Chicken     Herb     Mushroom     Sauté     Quick & Easy     White Wine     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 9

4 boneless chicken breast halves, with skin
All purpose flour
2 tablespoons vegetable oil
1 1/4 pounds mushrooms, sliced
4 large shallots, chopped
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 1/2 cups canned low-salt chicken broth
1 cup dry white wine

Steps:

  • Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
  • Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.

CHICKEN WITH MUSHROOM WINE SAUCE



Chicken with Mushroom Wine Sauce image

A visit to Napa Valley wine country inspired me to experiment with one of my mom's scrumptious chicken dishes. This elegant entree is so easy to prepare.-Jill Bonanno, Loma Linda, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15

4 bacon strips, diced
6 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons butter, divided
1/2 pound sliced fresh mushrooms
3/4 cup sliced green onions
1 large carrot, thinly sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3/4 cup chicken broth
3/4 cup white wine or additional chicken broth
1 bay leaf
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm. , Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon.

Nutrition Facts : Calories 281 calories, Fat 11g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 736mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

WINE ROASTED CHICKEN



Wine Roasted Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 23

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 chicken thighs, bone in and skin on
2 tablespoons extra-virgin olive oil, preferably from California
One 10-ounce package sliced white mushrooms
1 medium shallot, thinly sliced
1 small head fennel, thinly sliced (about 3 cups)
1/2 cup white wine, such as Chardonnay, preferably from California
1/2 cup chicken broth
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, zested and juiced, plus thinly sliced lemon, for garnish
Pistachio Pesto Pasta, recipe follows, for serving, optional
Fresh basil leaves, for garnish
Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
  • Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
  • Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
  • Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
  • While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
  • Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

ITALIAN CHICKEN WITH MUSHROOM-AND-WINE SAUCE



Italian Chicken with Mushroom-and-Wine Sauce image

Provided by Nancy Grubin

Categories     Chicken     Mushroom     Onion     Bake     Sauté     Dinner     Bell Pepper     White Wine     Bon Appétit     Colorado     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

6 large chicken breast halves with skin and bones
4 tablespoons olive oil
1 pound mushrooms, thickly sliced
2 cups chopped onions
1 large red bell pepper, cut into 1-inch pieces
1 cup dry white wine
1 cup canned low-salt chicken broth
1 1.42-ounce package spaghetti sauce seasoning mix

Steps:

  • Preheat oven to 350°F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; sauté until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15x10x2-inch glass baking dish. Repeat with remaining chicken.
  • Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms, onions and bell pepper. Sauté until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken.
  • Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer.

WHITE WINE & MUSHROOM CHICKEN



White Wine & Mushroom Chicken image

Chicken with a creamy white wine & button mushroom sauce

Provided by conal001

Time 50m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Preheat 1 tbsp oil in a high sided pan. Cook the shallots and garlic over a medium heat until they have become soft but not brown.
  • Add the mushrooms and cook until lightly browned.
  • Add the lemon and white wine and turn up the heat. Simmer until the white wine has reduced by half.
  • Turn down the heat and stir in the cream fraiche and thyme.
  • Add the remaining oil to a shallow pan on a high heat. Score the chicken breasts and cook until browned on each side.
  • Transfer chicken to a baking tray and pour over the mushroom sauce. Cook for approximately 30mins at 200C/ fan 180C or until chicken is cooked through.

WHITE WINE GARLIC CHICKEN



White Wine Garlic Chicken image

This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 cups sliced baby portobello mushrooms (about 6 ounces)
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine or reduced-sodium chicken broth

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND CREAM



Chicken and Wild Mushrooms with White Wine and Cream image

Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 55m

Yield 6

Number Of Ingredients 12

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 pinch salt and pepper to taste
1 tablespoon olive oil
2 medium shallots, finely chopped
3 cloves garlic, minced
16 ounces sliced assorted wild mushrooms, such as chanterelles or shiitake
2 cups Swanson® Chicken Broth
½ cup dry white wine
1 bay leaf
1 teaspoon chopped fresh thyme leaves
2 tablespoons flour
½ cup cream

Steps:

  • Season chicken with salt and pepper.
  • Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
  • Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
  • Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 10.7 g, Cholesterol 100.4 mg, Fat 21.1 g, Fiber 1.1 g, Protein 26.6 g, SaturatedFat 6.8 g, Sodium 441.6 mg, Sugar 1.9 g

GARLIC CHICKEN AND MUSHROOMS IN WHITE WINE SAUCE



Garlic Chicken and Mushrooms in White Wine Sauce image

I've adapted this recipe from a Cooking Light magazine and it's extremely tasty. You can easily adapt this by using different herbs at the end besides parsley, like fresh tarragon or basil. Don't worry when stuff starts sticking to the pan in the beginning, when you add the white wine, it will totally deglaze the pan and use a wooden spoon to scrape the bits off the bottom as they add a lot of flavor! Healthy and quick to make. Serve this with crusty bread, a green salad, and a glass of chilled white wine -- or sparkling cider for the kiddos! :)

Provided by MelvinsWifey

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 ounces egg noodles (uncooked)
1 lb boneless skinless chicken breast
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon garlic, minced
1/2 teaspoon dried tarragon
8 ounces mushrooms, presliced
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped

Steps:

  • Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
  • Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.
  • Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken.
  • Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
  • Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done.
  • Stir in noodles; cook 1 minute or until thoroughly heated. Add parmesan cheese and fresh parsley (or other herbs), mix well, and serve.

Nutrition Facts : Calories 386, Fat 13.2, SaturatedFat 3.1, Cholesterol 102.1, Sodium 624.4, Carbohydrate 27.3, Fiber 1.8, Sugar 2.1, Protein 33.6

CHICKEN WITH WINE & MUSHROOMS



Chicken with wine & mushrooms image

The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 7

4 skinless chicken breasts
1 tbsp plain flour, seasoned
150ml chicken stock (use ½ a cube)
250g pack chestnut mushroom, halved
few thyme sprigs, leaves only
150ml red wine
1 tbsp mild olive oil or vegetable oil

Steps:

  • Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
  • Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Wine-Braised Chicken With Mushrooms and Leeks image

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

Provided by Melissa Clark

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
  • In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
  • Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
  • Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
  • Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
  • Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

WINE-POACHED CHICKEN WITH MUSHROOM SAUCE



Wine-Poached Chicken with Mushroom Sauce image

This simple but full-flavored poached chicken recipe bursts with freshness. I suggest serving this delicious dish over a bed of buttered egg noodles.

Provided by Howard Lavitt

Categories     Everyday Cooking     Special Collection Recipes     New

Time 35m

Yield 2

Number Of Ingredients 9

⅓ cup chicken broth
½ cup dry white wine
8 small white mushrooms, quartered
½ teaspoon dried tarragon
⅛ teaspoon white pepper
2 (5 ounce) skinless, boneless chicken breast halves
½ cup heavy cream
salt to taste
1 teaspoon chopped fresh parsley, or to taste

Steps:

  • Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
  • Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
  • Pour mushroom sauce over chicken. Garnish with parsley.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 5.1 g, Cholesterol 164.7 mg, Fat 24 g, Fiber 0.5 g, Protein 35.6 g, SaturatedFat 14.2 g, Sodium 314.4 mg, Sugar 1.5 g

Tips:

  • To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have white wine on hand, you can substitute chicken broth or water. However, the wine adds a delicious flavor to the dish, so it's worth using if you have it.
  • Feel free to adjust the amount of garlic and thyme to your taste. If you like a stronger garlic flavor, add an extra clove or two. If you prefer a more subtle flavor, use less garlic.
  • For a richer sauce, use heavy cream instead of half-and-half.
  • Serve the chicken with mashed potatoes, rice, or pasta. You can also add a side of roasted vegetables or a simple salad.

Conclusion:

This classic chicken dish is easy to make and always a crowd-pleaser. The combination of tender chicken, savory mushrooms, and creamy sauce is sure to satisfy everyone at the table. So next time you're looking for a quick and easy weeknight meal, give this chicken with mushrooms and wine recipe a try. You won't be disappointed!

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