Peppered Chicken with Lemon Mushroom Wine Sauce
Elevate your dinner table with this sophisticated yet approachable Peppered Chicken with Lemon Mushroom Wine Sauce. Perfectly seasoned chicken breasts are seared to golden perfection, then enveloped in a luscious sauce featuring earthy button mushrooms, zesty lemon juice, smooth heavy cream, and a fragrant hit of dry white wine. This recipe combines bold flavors and a creamy texture, balanced with fresh parsley and a hint of lemon zest for brightness. Ready in just 45 minutes, this dish is ideal for a weeknight indulgence or a memorable dinner party. Serve it over fluffy mashed potatoes, buttery rice, or alongside crisp steamed vegetables to complete this elegant, restaurant-quality meal made from scratch. Keywords: peppered chicken, lemon mushroom sauce, chicken dinner recipe, creamy wine sauce, quick chicken recipe, easy gourmet recipe.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons coarse black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 cups button mushrooms, sliced
- 1 cup dry white wine
- 1 cup chicken stock
- 0.5 cup heavy cream
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
Place the chicken breasts on a cutting board and pat them dry with a paper towel. Evenly sprinkle both sides of the chicken with salt and press the coarse black pepper into both sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 5–6 minutes per side, or until golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they are browned and tender.
Add the minced garlic to the mushrooms and sauté for about 1 minute, or until fragrant.
Pour in the white wine and chicken stock, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any flavorful bits. Let the liquid simmer for 5 minutes, reducing slightly.
Stir in the heavy cream, lemon juice, and lemon zest. Simmer for an additional 5 minutes, or until the sauce thickens slightly.
Return the chicken breasts to the skillet, spoon the sauce over them, and let them simmer for 2–3 minutes to absorb the flavors.
Garnish the finished dish with fresh parsley and serve warm. Pair with mashed potatoes, rice, or a side of steamed vegetables.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 820 mg | 17% | |
*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.
