Chicken and Mushroom Wine Sauce - 100KRecipes (2024)

The chicken mushroom’s Wine sauce recipe is sure to be your favorite. It consists of tender chicken, which is covered in garlic mushroom sauce. Thyme and wine create an indescribable atmosphere. Do not forget to serve a glass of good wine with this dish.

How to make Skillet Chicken and Mushroom Wine Sauce

Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best Skillet Chicken and Mushroom Wine Sauce.

• Step 1. Wash and dry the chicken breasts. Cut each breast in half diagonally into two cutlets. If the pieces are too thick you can cut another lengthwise.

• Step 2. Cover the pieces with cling film and beat off all of them to the same thickness with a hammer.

• Step 3. In a bowl combine flour, garlic powder, salt, and pepper.

• Step 4. Roll each piece of chicken in flour mixture.

• Step 5. Heat the oil in a pan and layout 3-4 breasts. Do not overfill the pan. Fry over medium heat for about 5 minutes. Then turn over and continue frying until golden brown.

• Step 6. Put the chicken on a plate, cover it so that it does not cool.

• Step 7. Add the remaining butter to the pan, melt, and put the mushrooms. Cook until the mushrooms are browned, then turn over. It is necessary to cook until the excess liquid evaporates and the mushrooms are fried on both sides.

• Step 8. Add chopped shallots and cook until soft. Then add the garlic, stir and cook for 30 seconds.

• Step 10. Pour the wine and mix to warm it evenly.

• Step 11. Add sprigs of thyme, chicken stock, mustard, and heavy cream. Bring to a boil, reduce heat to low, and cook for 5 minutes.

• Step 12. Pour in the corn starch dissolved in water and mix well.

• Step 13. Return the chicken to the pan and cook for about 5 minutes or until the sauce is slightly thickened.

• Step 14. Remove the thyme sprigs, then salt and pepper. Sprinkle with parsley or fresh thyme.

Can you reheat chicken and mushrooms?

Sometimes I am in a hurry, and I need to eat cold food on the run. Nevertheless, I think this will not be news to you, warm food satisfies hunger faster. And warm is always nicer to eat.

So heat the chicken and mushroom in a pan, cover with a lid, over low heat. Stir occasionally so that the sauce does not burn to the bottom and warms evenly. If your sauce is too thick, add some water or broth.

What to serve with chicken and mushroom?

Chicken is not so unpretentious in garnish that you can easily serve it with anything. Here are a few options for you to note.

• Salads (Amish Broccoli Salad, Red Potato Salad)
• Pasta (French Onion Casserole, ROASTED RED PEPPER RIGATONI)
• Potatoes (Roasted Potatoes and Carrots)
• Rice (wild rice, Mexican rice)
• Fresh or steamed vegetables.

Baking Tips

1. Any dry white wine is suitable for this recipe. If you do not drink alcohol, replace the wine with chicken stock or white grape juice.

2. If you need more sauce, double the following ingredients:
butter, mushrooms, shallots, garlic, wine, broth, thyme, mustard, and heavy cream.

3. You can replace heavy cream with pasteurized milk.

Can you freeze chicken and mushrooms?

Honestly, I do not really like to freeze such dishes. Moreover, I don’t even have time to do it, how it all ended. But if you need to cook for the future, then do the following.

At the stage when the sauce is thickened, salt and pepper it, but do not lay chicken breasts there. Wait for the sauce and chicken to cool completely.

Then pour the sauce into a sealed container with a lid, and wrap the chicken with foil. Thus, store it in the freezer separately for 3-4 months. This will facilitate the storage process and subsequent heating.

Before heating, let the sauce and chicken defrost overnight in the refrigerator. Or for several hours at room temperature. When warming the dish, cut one chicken breast, and check if it is heated enough.

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