Chicken in White Wine Sauce with Mushrooms
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!
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Chicken in White Wine Sauce with Mushrooms
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
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.
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.
Recipe Notes
- This chicken and mushroom dish could be served over noodles or rice, or just enjoyed on its own with a nice crusty bread.
- Half-and-half, is a simple blend of equal parts whole milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 350kcal (18%)Carbohydrates: 11g (4%)Protein: 30g (60%)Fat: 19g (29%)Saturated Fat: 10g (63%)Cholesterol: 121mg (40%)Sodium: 176mg (8%)Potassium: 867mg (25%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 535IU (11%)Vitamin C: 6.7mg (8%)Calcium: 114mg (11%)Iron: 1mg (6%)
Nutrition Facts
Chicken in White Wine Sauce with Mushrooms
Amount Per Serving
Calories 350 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 121mg40%
Sodium 176mg8%
Potassium 867mg25%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 30g60%
Vitamin A 535IU11%
Vitamin C 6.7mg8%
Calcium 114mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Judy Frentzel says
I really liked this recipe. and would definitely serve to company.
Sarah Hushbeck says
Love this! Served it over some brown rice, and I could definitely hurt myself eating more. So good!!
Richard says
I swear could eat this every other day and never tire of it!
Absolutely outstanding,so glad I found the recipe.
Lana says
This is a WOW recipe! Delectable, fast from stove to table and everyone raves about how good it is. Very satisfying.
jfacwc says
one of my Favourites!!
made 5 times already!!
Cathy A Kramer says
I have made this at least once a month ever since I discovered it last year. DELICIOUS!!!
jo says
So glad you like it!
Jodi l lesko says
Very delicious!! Such a simple recipe too! I served my dish over spinach pasta. Rave reviews!
Joanna Cismaru says
So happy you liked it, Jodi!
Karen says
Absolutely delicious! This will be a repeat dish at our house too.
stacy trevino says
this was a easy and delicious meal
Yvonne says
White wine vinegar or the real school white wine?. Basically which alcohol white wine? Lmao. Thanks
jo says
Actual white wine that you drink.
Judith says
I made this dish last night and it was wonderful. The shops were closed for Easter Sunday so I had to make a few slight changes: I only had 8 oz mushrooms so added some chopped asparagus as well; a substitute for the half and half was whole milk with 1/2 tbsp cornflour to thicken the sauce and instead of parsley I added about a heaped teaspoon of Italian herbs with the milk. I served it over penne pasta with a side of garlic bread and it made a fabulous meal.
Lauren says
Can I make this ahead and warm for serving?
Nicole Beaulieu says
Yes definitely!
Thérèse Hunt says
Excellent and quick and easy! Thank you
Joanna Cismaru says
So happy you enjoyed it!
Penny says
Made this tonight for friends. It was so yummy. Everyone loved it
Served over rice with some maple glazed carrots. Yum.. I am so pleased I made extra so I can have some left overs
Gemma Warner says
I have made this recipe several times now and recommend it. I have substituted shallots for onions and heavy cream with a splash of chicken stock for the half and half. Serve over rice with a sprinkle of minced parsley. Delicious. Thank you!
Joanna Cismaru says
So glad you liked this!
Inger Knudson says
So yum… decided to switch or 1/2 &1/2 for heavy cream and served on mashed potatoes. Decadent!! Thank you so much
Jeff The Great says
This dish is amazing, cooked according to directions, then added cooked bacon bits, diced roma tomatoes at the end.
Debbie says
I am making this dish this weekend. I love your recipes and I know this one will be as good as all the rest. Thank you for sharing..
Carolyn says
I made this dish with chicken and served it with small roasted potatoes and asparagus. Delicious! Thinking about making it with port tenderloin or center cut chops. Would you recommend one over the other? And what about greek yogurt? I have a bunch of it in the fridge and wondered if it would be a good replacement for the cream. Any advice?
Nicole Beaulieu says
You can use greek yogurt, but it will create a much thicker sauce. You can thin the yogurt out with milk or water as well. This recipe would be great with pork!
Carol says
OMG just made this for dinner tonight. Substituted sour cream for half and half and seasoned with lemon pepper. My husband just loved it. I think it would be wonderful over salmon. It was a winner at our house.
Joanna Cismaru says
So happy you liked the recipe, Carol!
Nette says
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.