Chicken with White Wine and Mushroom Reduction
Elevate your dinner table with this luxurious Chicken with White Wine and Mushroom Reduction, a dish that’s as elegant as it is comforting. Juicy, golden-brown chicken breasts are nestled in a velvety sauce crafted from sautéed mushrooms, aromatic shallots, and garlic, all simmered to perfection with dry white wine, chicken stock, and a splash of cream. Fresh thyme adds a delicate herbal note, while the reduction’s rich depth of flavor makes it the perfect companion to side dishes like creamy mashed potatoes, fragrant rice, or crusty bread. With a quick 15-minute prep time and an impressive restaurant-quality finish, this recipe is ideal for everything from weeknight dinners to special celebrations.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 3 cloves garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper. Lightly dredge each piece in the flour, shaking off the excess.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts to the pan and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add the butter to the same skillet and let it melt. Stir in the minced shallot and garlic, cooking until fragrant, about 1-2 minutes.
Add the mushrooms to the skillet and sauté for 5-7 minutes, or until they are golden brown and have released their moisture.
Pour the white wine into the skillet to deglaze the pan, scraping up any brown bits from the bottom. Let the wine simmer for about 2-3 minutes, reducing slightly.
Stir in the chicken stock and bring the mixture to a gentle simmer. Return the chicken breasts to the skillet, spooning some of the sauce over them. Cover and cook for 15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Once the chicken is fully cooked, remove it from the skillet and place it on a serving platter, tenting it loosely with aluminum foil to keep warm.
Reduce the heat to low and stir the heavy cream into the skillet. Add the fresh thyme leaves and simmer the sauce for 5 more minutes, allowing it to thicken slightly.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Pour the mushroom and white wine reduction over the chicken breasts. Garnish with chopped parsley, if desired, and serve immediately with your favorite side dishes such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 746 mg | 16% | |
*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.
