Chicken Breast with White Wine and Mushroom Cream Sauce

An ultra tasty recipe that calls for white wine in a buttery creamy mushroom sauce. Tips: The best way to clean mushrooms is to brush them off with a clean kitchen towel. Also, when purchasing whole white button mushrooms at the store, choose a box that has the cleanest mushrooms as some of them are dirtier than others. This recipe is prepared using the 9-3/4" open skillet from the EarthPan Hard Anodized Nonstick 10-piece Cookware Set (K39123).

Chicken Breast with White Wine and Mushroom Cream Sauce
Chicken Breast with White Wine and Mushroom Cream Sauce

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    chicken breasts, trimmed

  • 1/4

    cup olive oil (for chicken)

  • 1

    Tbsp olive oil (for sauce)

  • Salt and pepper, to taste

  • 1/2

    lb button mushrooms

  • 1/4

    cup dry white wine

  • 1/2

    cup chicken stock

  • 1

    cup cream

Directions

Preheat oven to 350°F. Before cooking the chicken, brush each breast with oil and season with salt and pepper. In a large, nonstick pan over medium heat, sauté the chicken for 1-2 minutes until golden on each side. Place the chicken on a baking tray and bake in the oven for 12-15 minutes, or until cooked through. To make the sauce, add the olive oil and mushrooms to the same skillet and cook for 2 minutes until the mushrooms soften. Add the stock and wine and simmer for about 4 minutes. Add the cream, then cook for about 10 minutes, stirring constantly until the sauce thickens. Pour the sauce over the chicken and serve.

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