Chicken With Creamy White Wine Mushroom Sauce
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This Chicken with Creamy White Wine Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.
I have a lot of chicken breast recipes on this blog but this recipe is something that’s a staple at our house. I learned to make this from my mom, except her version doesn’t have wine and uses sour cream instead of half and half. However, 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 or chicken breasts. I have made this dish with meatballs before and I have to say I can’t pick a favorite, I love both.
Best mushrooms to use
This dish is all about the mushrooms. You really could use any kind of mushrooms you choose. Cremini mushrooms work well, even shiitake mushrooms. However, I used large white mushrooms here simply because that’s what I had in the fridge. This was simply the perfect dish to showcase these beautiful mushrooms.
How to clean mushrooms
Mushrooms grow low to the ground so they will usually carry a bit of dirt when sold in stores. However, I never wash mushrooms because they will get waterlogged.
To clean them, use a damp paper towel or a soft mushroom brush to wipe each mushroom to remove any dirt. If you do want to rinse them, rinse them with cool water and pat them dry really well with paper towels. Do not soak the mushrooms. Mushrooms absorb water like sponges, so they won’t brown nicely when cooked.
How to cook chicken breasts
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. Here’s how you cook it:
- Melt the butter in a skillet: Add the butter to a large skillet and melt over medium high heat.
- Cook chicken: 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.
How to make creamy mushroom sauce
- Make sauce: 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 and serve: Garnish with parsley and serve hot.
How to serve
I love this dish with a side of rice or over mashed potatoes. A side of vegetables is great too any which-way yo want to prepare them; roasted, steamed, or fresh. But you don’t have to stop there – the list is endless! Here are some suggestions to get you started:
- Skillet Green Beans
- Old Fashioned Green Beans
- Creamy Polenta
- Harvest Rice
- Asian Chopped Chicken Salad
- Roasted Red Peppers
Leftovers
This chicken with the mushroom sauce will last in the fridge up to 3 days if wrapped well or stored in an airtight container. To extend the shelf life, I recommend freezing it, wrapped well or in an airtight container, and it will last anywhere from 4 – 6 months.
More delicious chicken recipes to try:
- Lemon Chicken Piccata
- Creamy Lemon Chicken Piccata Fettuccine
- Chicken Marsala
- Oven Roasted Chicken Shawarma
- Bourbon Chicken
- Chicken Lo Mein
- Chicken Piccata Pasta
- Lemon Pepper Chicken
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Chicken with Creamy White Wine Mushroom Sauce
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
This Chicken with Creamy White Wine Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.
Equipment
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. Add the chicken back to the skillet and spoon sauce over it.
- 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.
- This chicken with the mushroom sauce will last in the fridge up to 3 days if wrapped well or stored in an airtight container. To extend the shelf life, I recommend freezing it, wrapped well or in an airtight container, and it will last anywhere from 4 – 6 months.
- 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: 12g (4%)Protein: 30g (60%)Fat: 19g (29%)Saturated Fat: 11g (69%)Cholesterol: 121mg (40%)Sodium: 176mg (8%)Potassium: 868mg (25%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 530IU (11%)Vitamin C: 7mg (8%)Calcium: 114mg (11%)Iron: 1mg (6%)
Just delicious. Loved it. Skip the parsley and add thyme. You’ll love this one.
For white wine, is there a certain type that you prefer? Not sure what type of wine would work best!
Dry whites such as Chardonnay, Pinot Grigio, Pinot Gris, or even Champagne are all great for cooking 🙂
Hi! When you say “cut the chicken in half lengthwise,” do you mean slice them so each breast is thinner, or do you literally just mean cut them in half lengthwise so they closer resemble chicken tenders? Also, I have never used wine in recipes…what type of white wine is best in cooking applications? Thank you! Excited to make this for dinner tonight!
Yes cut them so they’re thinner! Check out the step photos in the blog post and you can see what they look like.
Can you use heavy cream instead of half and half?
For sure!
I added spinach at the end and served over rice. Also added a spoonful of chicken Better than Boullion after the wine cooked off…. Amazing!
Made this in a cast iron skillet. So good! Will definitely make again soon.
I’m not the world’s greatest cook but I found it easy to follow the recipe & the result was delicious. I used Creme fraiche as don’t know what half and half is.
is it necessary to use the half and half? can I leave that out?
You can leave it out if you’d like! That’s just what we used to make it creamy, feel free to use any substitute you’d like!
recipy like mam used to make
Great recipe! Thank you! I was looking for a creamy mushroom sauce and found it!