Welcome, dear readers, to my humble kitchen! Today I have a delightful recipe to share with you that is sure to please even the most discerning palate. As the name suggests, this dish combines succulent chicken sautéed with delectable mushrooms and simmered in a white wine sauce that is out of this world.
Not only is this recipe easy to make, but it also uses simple ingredients that you may already have in your kitchen. Whether you are looking to impress your dinner guests or simply want to indulge in some comfort food after a long day, this Chicken Sauté with Mushrooms and White Wine is the perfect choice.
Trust me when I say that this dish will leave your taste buds dancing and your belly feeling satisfied. So, read on for the ingredients and step-by-step instructions on how to create this mouth-watering dish.
Why You’ll Love This Recipe
Have you been looking for a recipe that combines delicious chicken with the richness of white wine and mushrooms? If so, this Chicken Sauté with Mushrooms and White Wine recipe is the one for you. Here’s why:
Firstly, the combination of flavors in this dish is truly delightful. The chicken is tender and juicy, while the mushrooms are earthy and add a nice texture. The white wine provides a refreshing acidity that perfectly complements the other ingredients.
Secondly, this chicken recipe is incredibly versatile. You can serve it as a main course paired with your favorite side dishes or incorporate it into other recipes like pasta or rice dishes.
Thirdly, it’s super easy to make! With just a few simple ingredients and minimal prep time, you can have a flavorful and impressive meal on the table in no time.
Lastly, this recipe offers flexibility for substitutions and variations. You can use boneless skinless chicken breasts or thighs if you prefer, swap out the herbs to suit your taste preference, or add heavy cream to create a creamy mushroom sauce.
Trust me – once you try this Chicken Sauté with Mushrooms and White Wine recipe, it will become a staple in your dinner rotation.
Chicken: This recipe calls for boneless, skinless chicken breasts or thighs, though you can also use sliced roasting chickens.
Olive Oil: I prefer using extra virgin olive oil for this recipe, but any type of neutral-flavored oil will work.
Butter: Divided in 2 parts. One tablespoon is used for sautéing the garlic and mushrooms while the other is used to create a roux for the sauce.
Garlic Clove: Minced garlic is used to create a fragrant addition to the wine sauce.
Mushrooms: Fresh button mushrooms are sliced and cooked in garlic butter to create a savory side dish or topping poured over the chicken.
Flour: A small amount of flour is used with one tablespoon of butter to create a roux, which thickens the white wine sauce.
White Wine: Used as the base for the sauce, white wine lends its flavor and acidity to balance the creamy sauce. You can use any dry white wine you like – pinot grigio, chardonnay or sauvignon blanc – whatever suits your taste and budget.
Chicken Broth: Half a cup of broth is added to the pan to give more depth to the flavors in the sauce. If you don’t have chicken broth on hand, you can substitute it with vegetable broth or water.
Dried Marjoram, Fresh Basil & Parsley: These herbs add vibrant flavor and freshness. If you don’t have dried marjoram, substitute it with dried oregano.
Salt & Pepper: Use salt and pepper to season the chicken before cooking it in olive oil. It’s essential that both sides of each piece of chicken are well-seasoned before they go into the skillet.
The Recipe How-To
Now it’s time to delve into the recipe and create this delicious Chicken Sauté with Mushrooms and White Wine. This recipe serves four, so invite some friends over and treat them to a delectable dinner!
- 4 boneless, skinless chicken breasts cut in half lengthwise
- Salt and pepper
- 2 tsp olive oil
- 2 tbsp butter divided
- 1 garlic clove minced
- 16 oz. sliced mushrooms
- ½ cup white wine
- ½ cup chicken broth
- 1 tsp dried marjoram
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped
- First, you need to prep your chicken. Cut each breast in half lengthwise to make it thinner and cook more evenly. Sprinkle salt and pepper on each side of the chicken and dredge it in flour.
- In a large skillet heat up 2 teaspoons of olive oil over medium heat. Add the chicken pieces in a single layer and sauté for about 3 minutes on each side until they are browned and cooked through. Transfer to a plate.
- In the same skillet, melt one tablespoon of butter over medium heat. Add one minced garlic clove and sauté until fragrant, for about a minute or so. Add the sliced mushrooms and season with salt and pepper. Cook until all the moisture has evaporated from the mushrooms.
- Pour in ½ cup of white wine, chicken broth, and add one teaspoon of dried marjoram; stir to combine.
- Bring to a simmer and cook until reduced by half for about 10 minutes.
- Add one tablespoon of fresh parsley, one tablespoon of fresh basil, and the remaining tablespoon of butter to the skillet. Stir until the butter has melted and the herbs are fragrant.
- Finally, add the chicken back to the skillet, coat with the creamy white wine sauce and cook for another 2-3 minutes.
Your Chicken Sauté with Mushrooms and White Wine is ready. Serve and enjoy!
Substitutions and Variations
Deviating from the original recipe can be a daunting task for any chef, but with some creativity and experimentation, one can find variations that add even more delightful flavors. Here are some substitutions and variations to try with this chicken sauté dish:
– Mushroom Substitution: If you can’t find mushrooms, or if you just don’t enjoy them, consider swapping them for another vegetable of your choice like zucchini or eggplant. These vegetables can mimic the texture and depth of the mushrooms.
– Wine Variation: Depending on your wine preferences, you may want to try using red wine instead of white wine to add more richness and complexity to the sauce. Alternatively, you could also omit the wine entirely and replace it with chicken broth.
– Chicken Variation: While this recipe calls for boneless skinless chicken breasts, you could easily swap it out for thighs or even a whole roasted chicken. When using a roasted chicken, shred up the meat before adding it into the sauce.
– Herb Substitution: This recipe calls for fresh basil, dried marjoram, and fresh parsley. But if you don’t have access to these herbs, you can substitute them for other herbs like sage or rosemary.
– Creamy Mushroom Sauce Variation: For a creamier version of this dish, add a dollop of heavy cream to the mushroom sauce at the end of cooking. The cream will help balance out the acidity from the wine while adding a rich and velvety texture to the sauce.
By experimenting with these substitutions and variations, you might come across new flavor combinations that’ll become your new favorite recipe. Keep in mind that while substitutions and variations are great ways to explore new flavors in cooking, they may change the overall profile of the dish. So trust your taste buds and adjust the recipe accordingly as needed!
Serving and Pairing
At last, it is time to savor and enjoy the delicious chicken sauté with mushrooms and white wine. This dish is perfect for dinner parties, romantic dinners, or even everyday meals that call for a touch of elegance.
To serve, ladle the creamy white wine sauce over the tender chicken breasts, then scatter sautéed mushrooms and chopped fresh parsley on top. The aroma alone will make your mouth water.
When it comes to pairing this savory chicken dish with wine, a dry white wine is an excellent choice. A Chardonnay or Sauvignon Blanc would complement the flavors of the mushrooms and white wine sauce beautifully.
For a non-alcoholic option, a sparkling water with a slice of lemon or lime works well to refresh the palate between bites.
To round out the meal, consider serving this chicken sauté with a side of buttery mashed potatoes or steamed brown rice. Alternatively, roasted vegetables such as green beans or asparagus add a pop of color and texture to the plate.
With its hearty flavor and creamy sauce, this chicken sauté with mushrooms and white wine is sure to impress your guests and satisfy your cravings for comfort food.
Make-Ahead, Storing and Reheating
Do you need to prepare for a dinner party in advance? Great news! This chicken sauté with mushrooms and white wine recipe is perfect for prepping ahead of time. Prepare this chicken recipe a day or two before your event and keep it stored in the fridge.
To reheat, simply place the chicken in a preheated oven at 350 degrees Fahrenheit wrapped in aluminum foil for 10-15 minutes until heated thoroughly. If you are short on time, you can reheat this dish on the stove. Simply pour it into a skillet and warm over medium heat until hot.
While reheating, the mushroom sauce is likely to thicken up. To thin it back down to its original consistency, add a splash of chicken broth or milk while cooking. The consistency of the creamy mushroom sauce tends to improve when reheating, making it even more delicious than the first time around.
It is recommended that you only store leftovers for up to three days for optimal freshness. Make sure to store in an airtight container in the fridge.
With this make-ahead option, enjoying a homemade meal while being short on time has never been easier. Simply reheat and serve with your favorite side dish to impress your guests without slaving away at the stove all night long.
Tips for Perfect Results
To ensure you achieve perfect results when preparing Chicken Sauté with Mushrooms and White Wine, the following tips will come in handy.
1. Don’t overcook the chicken:
To prevent the chicken from becoming dry and tough, avoid cooking it for too long. Once you’ve sautéed it to a golden brown color, remove it from the heat and cover it to allow it to rest for at least five minutes before serving.
2. Use high-quality white wine:
Since white wine is a crucial ingredient in this recipe, you should choose a high-quality bottle. A good quality wine will add depth and complexity to the dish’s flavor, which will make it even more enjoyable.
3. Sauté the mushrooms correctly:
Properly cooked mushrooms should be golden brown and tender. To achieve this, sauté them in batches, allowing them to cook undisturbed on one side before flipping them over. This ensures that they develop a rich golden crust.
4. Use fresh herbs:
The recipe calls for dried herbs such as dried marjoram, but if you have access to fresh ones like basil or parsley, use them instead. Using fresh herbs adds an extra burst of flavor that cannot match dried herbs.
5. Consider using bone-in chicken thighs instead of chicken breasts:
While boneless skinless chicken breasts can be used in this recipe, bone-in chicken thighs work better since they are moister and juicier than breast meat. They also don’t dry out quickly and absorb all the flavors from the sauce.
By following these tips, your Chicken Sauté with Mushrooms and White Wine will turn out spectacular every time!
For those who have questions about the recipe, here are some frequently asked questions to help guide you in making this delightful chicken sauté with mushrooms and white wine.
What wine goes well with chicken and mushrooms?
As a sommelier, I have a wealth of knowledge on various types of wine. I can guide you through the different aromas and flavors of wines from different regions. Let me introduce you to some of my favorite wines.
First up, is an Oaked Chardonnay from the Niagara Peninsula in Canada’s Ontario region. This white wine has a buttery taste and is full of tropical fruit flavors. It’s perfect to pair with grilled chicken or a seafood dish.
Moving on to red wines, one of my personal favorites is the Red Canon from Fronsac. It has a deep, rich flavor with hints of blackberry and plum. This wine pairs well with red meat dishes, especially a juicy steak.
Another great wine from the Bordeaux region is the Red Castillon from Côtes de Bordeaux. This wine has a balanced flavor with a hint of spice that is perfect to pair with a hearty stew or roasted chicken.
The Red Graves wine has a smoky and earthy taste with a balance of fruit flavors. It pairs well with grilled vegetables and roasted meats.
For those who prefer a bolder flavor, the Red Haut Médoc is a perfect choice. It has a deep, full-bodied taste with hints of black currant and tobacco. This wine pairs well with rich, savory dishes like lamb chops or roasted duck.
Next up is the Red Margaux with a smooth and elegant flavor that tastes of ripe berries and vanilla. This wine is perfect for a special occasion and can be paired with a variety of dishes from tenderloin to mushroom risotto.
Finally, we have the Red Médoc, which is developed with the most traditional winemaking methods. It has a rich and robust flavor with fruit flavors of blackberry and red currant. This wine pairs well with hearty meats dishes and is a perfect choice for a cozy night in.
Is white cooking wine good for chicken?
Dry white wines are a fantastic match for roast poultry cooking in the oven.
What wine goes with chicken and mushrooms in cream sauce?
Typically, sauvignon blanc, pinot grigio, semillon, and chardonnay are considered light white wines that pair well with foods that are also light and not too heavily seasoned. This includes dishes with light cream sauces, sautés, and even simple mushroom dishes.
What is a good white wine for cooking mushrooms?
When it comes to pairing wines or even beers with certain dishes, a barrel-aged white like Chardonnay or Viognier is an ideal match for the deliciously buttery flavor of sautéed mushrooms. If you prefer bubbly, sparkling wine can also complement this dish nicely. For beer lovers, dark craft beers are a fantastic option to consider.
In conclusion, this chicken sauté with mushrooms and white wine recipe is one to try. With a few simple ingredients, you can create a delicious and elegant meal that is sure to impress your guests. The white wine sauce complements the chicken and mushrooms beautifully, creating a savory and flavorful dish.
Additionally, this recipe offers versatility in terms of substitutions and variations. You can use different types of mushrooms or even swap out the chicken for a plant-based protein to suit dietary preferences.
Finally, when it comes to pairing wine with this recipe, a good rule of thumb is to stick with a dry white wine such as Chardonnay or Sauvignon Blanc. These wines will complement the dish without being overly sweet or overpowering.
Overall, I highly recommend trying out this recipe for your next dinner party or special occasion. Your taste buds (and guests) will thank you!
Chicken Sauté With Mushrooms and White Wine Recipe
- 2 1/2 lbs roasting chickens, cut up
- 1/4 cup flour
- 2 1/2 tablespoons butter
- 3 tablespoons olive oil or 3 tablespoons vegetable oil
- 1 garlic clove, crushed
- 1 cup mushroom, sliced
- 1 cup white wine
- 2 tablespoons fresh parsley, chopped
- 1 1/2 tablespoons fresh basil, chopped
- 1/2 tablespoon dried marjoram
- Preheat oven to 350°F.
- Dust chicken with flour, shaking off excess.
- In a large heavy skillet, heat butter and oil over medium-high heat.
- Add chicken; sauté until browned, but not cooked through (about 4 minutes per side).
- Remove chicken from oil and place in a 9x13-inch baking pan.
- Sauté garlic and mushrooms, stirring constantly (5-6 minutes).
- Add wine, parsley, basil, and marjoram to the mushrooms.
- Pour mixture over chicken.
- Bake, uncovered, for 45 minutes.
- Serve with rice or pasta.
Add Your Own Notes
Recommended Recipes Just For You