Chicken in Mushroom Wine Sauce
Indulge in the rich, comforting flavors of Chicken in Mushroom Wine Sauce, a gourmet-inspired dish that's surprisingly simple to make at home. Tender, golden-seared chicken breasts are nestled in a luscious, velvety sauce made with earthy mushrooms, aromatic garlic, dry white wine, and a hint of heavy cream for ultimate indulgence. This one-pan recipe is ready in under an hour, making it perfect for weeknight dinners or special occasions. Finished with a sprinkle of fresh parsley for a burst of freshness, it's best served alongside creamy mashed potatoes, al dente pasta, or warm, crusty bread to soak up every drop of the flavorful sauce. Whether you’re hosting or treating yourself, this dish strikes the perfect balance between elegance and comfort.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken breasts lightly in the flour, shaking off any excess.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
Add the remaining butter and olive oil to the same skillet.
Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until golden and softened.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze. Let it simmer for 2-3 minutes until slightly reduced.
Add the chicken broth and bring the mixture to a gentle simmer.
Stir in the heavy cream and return the chicken breasts to the skillet.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Sprinkle with fresh parsley before serving.
Serve hot with mashed potatoes, pasta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3499 mg | 152% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 230.6 g | 461% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 163 mg | 13% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2964 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
