Mushroom Chicken

Mushroom Chicken, a delicious weeknight dinner recipe that's easy to make and requires just a few simple ingredients. It has tons of flavor and uses white wine instead of cream to create a sauce.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Servings people

Calories 497kcal

Author Pina Bresciani

Ingredients

2 boneless skinless chicken breasts
2 tablespoon extra virgin olive oil
1 garlic clove
⅓ cup all purpose flour
2 cups sliced cremini mushrooms
2 tablespoon butter
½ cup white wine divided
1 tablespoon parsley finely chopped
salt and pepper to taste

Instructions

Cut chicken breasts in half horizontally and between saran wrap or in a ziploc bag, pound to approximately ¼" thickness with the smooth side of a meat tenderizer.
In a nonstick pan, over medium heat, heat olive oil and add garlic clove in - heat until garlic clove is sizzling.
Add the slice mushrooms to the pan, along with salt and pepper. Stir, and cover with a lid. Turn the heat down to medium low. Cook the mushrooms for about 8-10 minutes.
Remove lid and add ¼ cup white wine to the mushrooms.
Cover with lid again, and let mushrooms finish cooking, about 4-5 minutes. Remove the garlic clove from the mushrooms. Remove mushrooms from the pan and set aside.
In the same pan, bring heat mack up to medium. Dredge the chicken with flour. Add butter. Let it melt.
Add flour dredged chicken to the pan. Season with salt and pepper. Cook about 4-5 minutes per side.
Add ¼ cup of wine to the chicken. Let the wine reduce, a few minutes.
Add the mushrooms back to the pan, Give everything a good mix, so the flavors combine. Add parsley and mix one more time. Let everything cook together for a few minutes.
Plate, spoon the extra sauce over top, and enjoy your mushroom chicken!

Video

Notes

Adding white wine twice (to the mushrooms and chicken) may seem a bit redundant, but this recipe is all about building flavor, so if you don't add white wine to the mushrooms for example, the whole dish won't have as much flavor
It's also important to dredge the chicken in the flour - because when the chicken is cooked in the pan, and the wine is added, the flour and wine react together to form a creamy sauce - without any cream!
We used cremini mushrooms in this dish but almost any fresh mushroom would work: like white button mushrooms, toadstool, shitake, etc

Nutrition