Chicken with Mushroom Wine Sauce

Helga Glaesel de BlandingOctober 23, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This recipe is easy enough to make for weeknight meals, while being sophisticated enough to serve for a dinner party when we have guests over.

It is prepared in a single pan, first browning the breast fillets and then adding the other ingredients to form the sauce. We used 8 ounces of sliced mushrooms and cremini. You can use the combination you like the most. At the end, we added a little butter which gives the sauce a velvety texture.

To accompany it we recommend mashed potatoes, you can find our favorite recipe here. Sautéed green beans or broccoli go great as a green side.

We hope you try making this recipe, you’re going to love it!

Helga

Chicken with Mushroom Wine Sauce

Makes 6 servings

Ingredients:
3 chicken breasts, halved and pounded
8 oz mushrooms, sliced (you can use mixed mushrooms)
½ white onion, minced
1 cup white wine
½ cup chicken broth
1 2 tbs extra virgin olive oil
1 teaspoon salt
¼ cup flour
1 tablespoon butter
a squeeze of lemon juice

Directions:

Once the chicken breasts have been halved lengthwise and pounded to even their thickness, season them with salt and pepper on both sides.
Add the flour to a plate and coat the chicken breasts in flour. In a large saucepan, heat olive oil to medium-high heat. Fry chicken on both sides until golden brown, about 3 minutes per side. The goal is to get a crispy brown crust. Set aside.
Lower the heat to medium. Add the minced onion and cook for about 3 minutes, add the mushrooms to the pan, stir to get them coated with a little olive oil, and let them sit and brown for 3-5 minutes. Then stir and allow them to continue browning.
Pour in the chicken broth and the wine, let it simmer for 7 minutes until the sauce begins to thicken. Add the chicken breast into the sauce and simmer for 3 minutes.
Remove the chicken from the pan and set aside. Adjust seasoning to taste and add a squeeze of lemon juice. Then add the butter and mix until combined.
Pour your sauce over the chicken and serve.

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