Last updated on February 16th, 2018 at 03:43 pm
This Chicken in White Wine Sauce with Mushrooms is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.
This recipe is something that’s a staple at our house, learned to make this from my mom, except her version doesn’t have wine and uses sour cream instead of half and half, but I just adore the flavor of white wine in these kinds of dishes so once I started making this with white wine I never looked back.
This dish is called “ciulama de ciuperci” in Romanian which is basically mushrooms in some creamy sauce, made with flour and sour cream. This dish can also be made just with mushrooms and can be served as a vegetarian meal, but my mom always made this with chicken drumsticks and chicken breasts. I have made this dish with meatballs before and I have to say I can’t pick a favorite, I love both.
This dish is all about the mushrooms. You really could use any kind of mushrooms you choose. Cremini mushrooms work well, even shiitake mushrooms. But I used large white mushrooms here simply because we just made a Costco trip and I bought a big box of beautiful white mushrooms, so this was simply the perfect dish to showcase these mushrooms.
The way I clean my mushrooms is simple. I just use a mushroom brush to brush away any dirt. I used to wash my mushrooms but I stopped doing that a long time ago. All you need is to brush the dirt away. I found that if I wash them the mushrooms absorb water which lessens the flavor. I know there are lots of people who disagree with this and swear by washing their mushrooms, but really it’s personal preference, so I leave that up to you.
The beauty of this dish is its simplicity. I used chicken breast here, but as mentioned above you can use meatballs, you could even use pork tenderloin, cut into slices or pieces. The first step is to pan fry the chicken in a little bit of butter on both sides. The chicken needs to be seasoned of course, with salt and pepper. I usually season my food as I go along, tasting along the way making sure the food is seasoned to my liking.
Once the chicken is cooked through, remove from skillet and add onion and garlic which needs to be cooked for just a couple minutes until soft and translucent. At this point we add the mushrooms and what may seem like a lot of mushrooms, it’s not, because they will cook down and you probably will wish you used more.
I like to cook my mushrooms until they’re nice and brown. I added a bit of flour just to thicken the sauce a bit, then you add that wonderful white wine, and cook the alcohol for a bit, then the half and half and the sauce magically turns into this gorgeous creamy and full of flavor mushroom sauce. It’s to die for.
As mentioned before if you don’t want to use white wine and half and half you could use chicken broth instead of the wine and sour cream instead of the half and half to thicken the sauce and give it that creamy look.
At this point all that’s left to do is add the chicken back to the skillet and let it swim in that delicious sauce for about a minute after which you better be ready to eat, because that’s all that’s left to do. If you’re wondering what to eat this with, you simply need some good crusty bread. I’ve never tried adding this to rice or pasta because I always found that this is enough just on it’s own with some bread, but you could definitely serve it over pasta or rice and maybe even with a side of veggies.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Chicken in White Wine Sauce with Mushrooms
Ingredients
- 2 tbsp butter unsalted
- 1 lb chicken breasts boneless and skinless, cut in half lengthwise
- salt and pepper to taste
- 1 medium onion chopped
- 3 cloves garlic minced
- 12 oz white mushrooms sliced
- 1 tbsp all-purpose flour
- 1/4 cup white wine
- 1 1/2 cups half and half
- parsley for garnish
Instructions
- Add the butter to a large skillet and melt over medium high heat.
- Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 5 min per side or until no longer pink inside. Remove chicken from skillet.
- Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are cooked to your liking sprinkle the flour over the mushrooms and stir. Add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens.
- Garnish with parsley and serve hot.
Notes
Nutrition
I know it’s pretty obvious, but I can’t see the recipe saying to put the chicken back into the sauce, or to pour the sauce over the chicken. As I said, it’s pretty obvious you can do either at the end, but thought it was worth a mention. Looking forward to giving it again.