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Chicken in White Wine Sauce with Mushrooms


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Rate this recipe 4.5/5 (10 Votes)


  • 2 tbsp butter
  • 1 tbsp olive oil
  • 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, 340 g
  • 1 tbsp all-purpose flour
  • 1/4 cup dry white wine
  • 1 1/2 cups half and half
  • Fresh chopped parsley for garnish


Adapted from


Step 1

Add the butter and a tbsp olive oil 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.


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