Chicken in White Wine Mushroom Sauce
Our chicken with mushrooms in a white wine sauce is a simple one-pan meal that won’t leave a pile of dishes behind. The chicken gets a golden sear, then simmers in a rich, velvety sauce made with mushrooms and a splash of white wine. There’s no cream here, but the flavor is deep and satisfying. And since it’s heavy on the mushrooms, you’ll have plenty of sauce to swipe up with a good piece of crusty bread.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each, skinless and boneless
- Salt and pepper
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 10 ounces fresh mushrooms sliced ¼-inch thick
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 shallots chopped
- 4 garlic cloves minced or grated
- ¼ cup all-purpose flour
- 1 cup dry white wine
- 2 ½ cups chicken broth
- 1 tablespoon Worcestershire sauce
- 3 tablespoon Fresh thyme
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 400°F.Pat the chicken breasts with a paper towels. Place them between two pieces of plastic wrap and pound the thick part with a meat mallet until the chicken is fairly even in thickness, about ½ inch. Season with salt and pepper.
- In a shallow brasier or large, skillet, set over medium-high, heat the oil and add the chicken breasts. Cook until golden brown, about 4 minutes. Turn the chicken and repeat, cooking for an additional 4 minutes. Transfer the chicken to a plate, cover with foil to keep warm.
- Reduce the heat to medium, add the butter mushrooms, salt and pepper, stirring to coat the mushrooms. Cook for 3-4 minutes or until lightly browned. Add the shallots and cook until softened, 1-2 minutes, then stir in the garlic and cook for another 30 seconds.
- Sprinkle the flour over the vegetables and cook for 1 minute. Add the wine, stirring to combine, cook for another 1 minute; then whisk in the chicken broth until it is well combined.
- Cook until the sauce has lightly thickened. Stir in 2 tablespoons of the Worcestershire sauce, thyme leaves and the lemon juice.
- Return the browned chicken breasts to the pan, submerging them into the sauce. Cover the pan and transfer it to the oven. Bake for 15-20 minutes or until the chicken reaches 160°F when tested with an instant-meat thermometer.
- Remove the pan from the oven, spoon sauce over the chicken breasts, sprinkle with the additional thyme leaves and serve.
Notes
Extra-large chicken breasts: Use a sharp knife to trim them smaller in size. Save the trimmings for another use such as a stir-fry or grind for meatballs.
No white wine? Substitute additional chicken broth for the wine.
Sauce thickness: This recipe makes a medium-thick sauce. For a thicker sauce, increase the flour to ⅓ cup.
Pound the chicken to an even thickness to help it cook evenly.
Flavor boost: Searing the chicken first adds depth of flavor to both the meat and the sauce.
Too thick? If the sauce reduces too much while simmering, stir in a splash of broth to loosen it up.
Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Variations:
- Stir in ½ cup of cream and ½ cup of grated Parmesan cheese.
- Add 1 cup of fresh spinach and ¼ cup of chopped sun-dried tomatoes during the last few minutes of cooking.
- Season the chicken with 1 teaspoon of Cajun seasoning before searing, and add a pinch of red pepper flakes to the sauce.
Nutrition
Serving: 1 serving | Calories: 519kcal | Carbohydrates: 16g | Protein: 53g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 170mg | Sodium: 1230mg | Potassium: 1271mg | Fiber: 2g | Sugar: 4g | Vitamin A: 588IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 3mg
