Go Back
Sautéed Chicken and Mushrooms in Wine Sauce
Kathie Clane

Sautéed Chicken and Mushrooms in Wine Sauce

Tender chicken and mushrooms in a creamy white wine sauce for a quick yet elegant dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes
Course: Uncategorized
Cuisine: French-inspired
Calories: 462
Ingredients Method Notes

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)

Method
 

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

Notes

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