Chicken and Mushrooms in Wine Sauce covers sautéed chicken breast with a wine based sauce chock full of mushrooms, ready in thirty minutes.
Chicken and Mushrooms in Wine Sauce
By Sue Lau | Palatable Pastime
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Chicken and Mushrooms in Wine Sauce is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re featuring mushrooms. Glad you could join us!
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I’m excited about this week’s topic! You see, we really love mushrooms here. I mean, we’re talking a hobbit-like affinity for the noble fungus, if you get my drift.
Now my recipe today uses those typical white mushrooms carried at most all grocery stores. But there are many varieties of edible mushrooms available. Check your local farmer’s markets or specialty grocers, and remember to look throughout the year.
Keep in mind that some varieties are only found at certain times of year, like Morels (in the spring). Not to mention the harder to get types can be a bit pricey. But they also can have very different flavor from those white ones, and are worth trying if you’re able.
These mushrooms are served up in a white wine sauce over sautéed chicken breast seasoned with herbs. Nothing complicated, but quite tasty. And it satisfies that driving hunger for mushrooms!
Sunday Funday
National Mushroom Month
- Sue of Palatable Pastime served up Chicken and Mushrooms in Wine Sauce
- Wendy of A Day in the Life on the Farm made Mushroom Paprikash with Homemade Spaetzle
- Mayuri of Mayuri’s Jikoni created Mushroom Spinach Hand Pies
- Amy of Amy’s Cooking Adventures shares Sauteed Mushrooms, Onions, & Peppers
- Stacy of Food Lust People Love made Stuffed Portabella Mushrooms
- Renu of Cook with Renu served up an Easy Vegan Mushroom Pulau (Instant Pot Lunchbox Recipe)
- Sneha of Sneha’s Recipe shares Red Pepper Mushroom
Chicken and Mushrooms in Wine Sauce
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Chicken and Mushrooms in Wine Sauce
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Chicken and Mushrooms in Wine Sauce
Ingredients
- 1-1/2 pounds boneless chicken breast pounded thin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 16 ounces whole mushrooms sliced
- 4 tablespoons olive oil
- 1-1/2 teaspoons minced rosemary
- 1 teaspoon thyme leaves
- 4 tablespoons butter
- 2/3 cup dry white wine
- 2 cups chicken broth
- 4 tablespoons cornstarch
- 1/2 cup cream
- 1-1/2 teaspoons minced parsley
Instructions
- Pound out chicken until it is thin, and season with salt and black pepper.
- Saute the chicken in olive oil with the rosemary and thyme until cooked through; set the cutlets aside and keep warm.
- Add butter to the pan along with the mushrooms and cook until mushrooms soften.
- Deglaze the pan with white wine and cook until the wine evaporates.
- Whisk the cornstarch into the chicken broth and add to mushrooms, stirring until the sauce thickens.
- Then add the cream and parsley, letting that thicken on low heat without boiling.
- Serve sauce over chicken pieces.
Notes
Nutrition
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