Name: Sautéed Chicken and Mushrooms in Wine Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: French-inspired
Ingredients: 4 boneless, skinless chicken breasts; 2 tbsp olive oil; 1 tbsp unsalted butter; 3 garlic cloves, minced; 1 small onion, finely chopped; 8 oz mushrooms, sliced (button or cremini); 1 cup dry white wine; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tsp fresh thyme leaves (or 1/2 tsp dried); Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

This Sautéed Chicken and Mushrooms in Wine Sauce recipe offers a sophisticated and delicious meal ideal for casual dinners or elegant occasions. Tender chicken breasts are seared to golden perfection and paired with earthy mushrooms in a luscious white wine sauce. The dish is infused with garlic, fresh herbs, and a hint of cream for added richness. It’s quick to prepare yet feels gourmet, making it a versatile choice for weeknights or dinner parties. Serve with crusty bread or over pasta to savor every drop of the savory sauce. Elevate your home cooking with this restaurant-worthy recipe.

Recipe Tips and Tricks:

Pound chicken breasts evenly for consistent cooking.
Use a dry white wine for the best flavor profile.
Sear chicken at medium-high heat to lock in juices.
For a thicker sauce, simmer longer or add a cornstarch slurry.
Add a splash of lemon juice for brightness.

Yield: Serves 4

Sautéed Chicken and Mushrooms in Wine Sauce

Tender chicken and mushrooms in a creamy white wine sauce for a quick yet elegant dinner.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp unsalted butter
3 garlic cloves, minced
1 small onion, finely chopped
8 oz mushrooms, sliced (button or cremini)
1 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
1 tsp fresh thyme leaves (or 1/2 tsp dried)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt butter and sauté garlic, onion, and mushrooms until softened, about 5 minutes.
Deglaze the pan with white wine, scraping up brown bits. Simmer for 2 minutes.
Add chicken broth, thyme, and cream. Stir well and return chicken to the skillet.
Simmer on low heat for 8-10 minutes, until chicken is cooked through and sauce thickens slightly.
Garnish with parsley before serving.

Notes

Substitute wine with additional chicken broth for a non-alcoholic version.
Great with mashed potatoes, rice, or pasta.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 462Total Fat 25gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 12gCholesterol 144mgSodium 364mgCarbohydrates 8gFiber 2gSugar 4gProtein 40g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.