Chicken And Mushrooms in White Wine Sauce

This recipe is (as the title implies) just the chicken and mushrooms. The other sides in the photo are easy weeknight garlic and parmesan polenta and easy weeknight zesty garlic parmesan veggies

Prep Time5 minutes
Cook Time30 minutes
Course: Main
Cuisine: Italian
Servings: 2
Calories: 557kcal


  • 1 lb chicken breast (around 2 large) boneless, skinless
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 large shallot finely minced
  • 2 clove garlic crushed
  • 1/3 cup chicken broth
  • 1/3 cup white wine dry
  • 1/3 cup heavy cream
  • 1 tsp thyme leaves, fresh
  • parsely for garnish
  • salt
  • pepper


  • Cut the chicken breasts in half horizontally. Season liberally on both sides with salt and pepper
  • Heat oil in a large skillet on medium high until shimmering, add chicken breasts and fry until golden brown, about 3-5 minutes per side. You want to develop a good maillard, so press the breasts down
  • Remove the breasts from the pan, leaving the juices and set aside
  • Add more oil and the mushrooms, season with salt and sautee until darkened and softened- another 3-4 minutes
  • As the mushroom are approaching done add the shallots and thyme and continue to sautee another 1-2 minute.
  • Add the white wine and scrape the bottom, allow to come to a simmer, then add butter
  • Once butter is melted, whisk in the flour until fully combined
  • Add the broth and cream and bring to a simmer, reduce heat to low, return the chicken to the pan and simmer uncovered for 10-15 minutes or until sauce is desired consistency


Calories: 557kcal | Carbohydrates: 9g | Protein: 51g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 221mg | Sodium: 513mg | Potassium: 980mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 2mg