Go Back
+ servings
overhead of chicken breasts smothered in creamy mushroom sauce.
Print Recipe Add to Collection
4.55 from 455 votes

Chicken with Creamy Mushroom Sauce

This Chicken with Creamy 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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: bourbon chicken recipe, white wine sauce
Servings: 4
Calories: 541kcal

Ingredients

  • 2 tablespoon butter unsalted
  • 1 pound chicken breasts boneless and skinless, cut in half lengthwise
  • salt and pepper to taste
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 12 ounce white mushrooms sliced
  • 1 tablespoon all-purpose flour
  • ¼ cup white wine
  • 1 ½ cups heavy cream or heavy cream
  • 1 tablespoon parsley for garnish

Instructions

  • Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
  • Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
  • Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
  • Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
  • Finish and Serve: Garnish with parsley and serve hot.

Video

Notes

  1. This chicken and mushroom dish could be served over noodles or rice, or just enjoyed on its own with a nice crusty bread.
  2. 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.

Nutrition

Serving: 1serving | Calories: 541kcal | Carbohydrates: 10g | Protein: 29g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 210mg | Sodium: 173mg | Potassium: 817mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1603IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg