Tasty Mushroom Chicken in Rich Wine Sauce Recipe
Are you looking for a delicious and easy-to-make meal that is sure to impress your guests? Look no further than this Mushroom Chicken in Wine Sauce Recipe! Not only is this dish packed with flavor, but it is also incredibly versatile and can be served with a variety of sides.
This recipe features tender, juicy chicken breasts or thighs that are cooked to perfection in a flavorful mushroom wine sauce. The sauce is made with fresh mushrooms, garlic, dry white wine, and Grey Poupon Dijon Mustard, which adds an extra layer of complexity to the dish.
One of the best things about this recipe is how quick and easy it is to make. With just a few simple ingredients and 25 minutes of cooking time, you can have a delicious, restaurant-quality meal on the table in no time.
Whether you’re hosting a dinner party or looking for a quick weeknight dinner idea, this Mushroom Chicken in Wine Sauce Recipe is sure to become a family favorite. So why not give it a try today and elevate your next mealtime experience?
Why You’ll Love This Recipe
Are you looking for a delicious, savory meal that’s easy to prepare and packed with flavors? Look no further than this Mushroom Chicken in Wine Sauce recipe! Here are a few reasons why you’ll absolutely love it:
First, the chicken thighs and breasts are cooked until tender and juicy, with a crispy exterior that adds just the right amount of texture. Second, our wine sauce is rich and complex, infused with fresh mushrooms, garlic, and dry white wine for an unforgettably savory taste that will leave you wanting more.
But it’s not just about the preparation or ingredients; this recipe is also incredibly versatile. You can pair the chicken with a variety of sides – we suggest mashed potatoes, roasted vegetables or crusty bread – to create a truly satisfying meal that your whole family will love.
So next time you’re up for cooking something new, give our savory Mushroom Chicken in Wine Sauce recipe a try. You’ll be glad you did!
Ingredient List
For the chicken dish:
- 6 boneless skinless chicken breasts or thighs
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
For the mushroom wine sauce:
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup Grey Poupon Dijon Mustard
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- Chopped fresh parsley for garnish
These ingredients can be slightly modified to suit your taste preferences. It’s always best to use fresh herbs and spices in this recipe to bring out the full flavor of the ingredients.
The Recipe How-To
Step One: Preparing the Chicken
Start by rinsing 6 boneless skinless chicken breasts and pat them dry with a paper towel. You can also use chicken thighs or tenders depending on your preference. Season both sides of the chicken with salt and pepper to taste and set aside.
Step Two: Cooking the Mushrooms
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Then, add 8 ounces of sliced mushrooms to the skillet along with 2 cloves of minced garlic. Sauté for 5-7 minutes or until the mushrooms are tender and golden brown.
Step Three: Adding Wine Sauce
Next, pour in 1 cup of dry white wine to the skillet with mushrooms and garlic. Scrape any brown bits from the bottom of the skillet for added flavor. Let the wine simmer for about 2-3 minutes.
Step Four: Creating Creamy Mushroom Sauce
Whisk together ½ cup of chicken broth, 2 teaspoons of Grey Poupon Dijon Mustard, and ¼ teaspoon of dried thyme in a separate bowl. Pour this mixture into the skillet with the mushroom wine sauce and continue to whisk until combined.
Add 1 tablespoon of butter divided into two equal parts to create creamier texture for the sauce.
Simmer for an additional 10-15 minutes or until the sauce has thickened to your liking. Add plenty of freshly chopped parsley, adjust seasoning if needed, then set aside.
Step Five: Pan-Searing Chicken
Place another skillet over medium-high heat with 2 tablespoons of butter. You can also use olive oil to pan-sear chicken breasts. Once melted, add chicken pieces into it which have been lightly coated in flour beforehand.
Pan-sear chick-broil-fryer-chicken portions each side for around 3 minutes, dump in the wine sauce mixture, and bring to a boil. Finally, reduce the heat, add additional salt/pepper as needed, let everything simmer together for around 25 minutes, and your skillet chicken mushroom is done!
Substitutions and Variations
Looking to add your own spin to the Mushroom Chicken in Wine Sauce Recipe? Here are a few substitutions and variations you can try out!
– Meat: Instead of broiler-fryer chicken, try using boneless skinless chicken thighs, chicken breasts or even chicken tenders for a different taste and texture.
– Wine: While this recipe calls for dry white wine, you can try using different types of wine for varying flavors. A dry Riesling would work well, or even a red wine like Pinot Noir. Just keep in mind that the type of wine you use will impact the overall taste of the dish.
– Sauce: To make a creamier sauce, substitute half-and-half or heavy cream for some of the white wine. Or, for a lower-fat option, skip the butter and use margarine instead.
– Vegetables: Add some variety to the dish by incorporating different vegetables into your skillet chicken mushroom recipe. Red bell peppers or green beans are both great options!
Remember, these substitutions and variations are just suggestions – feel free to get creative and tailor the recipe to your individual tastes!
Serving and Pairing
One of the great joys of cooking is seeing how different flavors can complement each other. This Mushroom Chicken in Wine Sauce Recipe is no exception, and it pairs perfectly with certain dishes and wines.
When serving this dish, you have multiple options to pair it with. If you’re in the mood for a light meal, serve it over steamed rice or boiled potatoes. These starches absorb the delicious wine mushroom sauce perfectly, adding a satisfying texture to this flavorful chicken dish.
If you want to keep it light and fresh, you can pair it with a green salad dressed up with some tangy vinaigrette, which balances out the richness of your chicken and sauce.
On the other hand, if you’re looking for something more substantial, serving this Mushroom Chicken in Wine Sauce recipe alongside roasted vegetables such as Brussels sprouts or roasted root vegetables like carrots and potatoes. The earthy sweetness of these veggies pairs well with the earthy flavors of mushrooms.
You may also want to serve this dish with a creamy utensil pasta like fettuccine Alfredo or pappardelle pasta tossed with an olive oil garlic sauce. It will give your dish a bit of European flair and turn up the flavor volume.
Now let’s talk wine! The beauty of cooking with wine is that you can pair it with the same wine you used in your recipe! Dry white wines like Riesling are perfect for this recipe since they balance out the rich flavors of mushrooms and tender chicken. You may also opt for a glass of red wine like Pinot Noir that compliments well with chicken dishes.
In conclusion, this Mushroom Chicken in Wine Sauce Recipe can be served alongside various dishes depending on your mood and preference. You can enjoy it for lunch or dinner as a main course, pairing it with your favorite wine to take your taste buds on an exciting journey.
Make-Ahead, Storing and Reheating
This Mushroom Chicken in Wine Sauce recipe is not only delicious but also convenient to have on hand for future meals. It can be made ahead of time and stored in the fridge for up to three days or in the freezer for up to a month.
To make ahead, prepare your chicken and sauce according to the recipe instructions. Once it has cooled down, store it in an airtight container in the fridge or freeze it in a freezer-safe container.
When reheating, remember to defrost the dish if frozen before putting it back on heat. Microwave is an option but baking in low-heat in the oven is the preferred method to maintain the original taste and consistency. If reheating from frozen, take it out of the freezer the night before you plan to serve it and let it thaw completely.
Once thawed, remove from the container and transfer into an oven-safe dish. Cover with foil and bake at 350°F (180°C) for 20-30 minutes or until heated through.
If you find that your wine sauce has thickened after being refrigerated or frozen, add a splash of chicken broth or white wine and gently reheat over low heat until it reaches its original consistency.
You can also use this recipe in other dishes such as a creamy mushroom lasagna or as a base for chicken potpie filling. All in all, this dish stores well and reheats perfectly.
Tips for Perfect Results
Cooking mushroom chicken in wine sauce may seem daunting, especially if you’re not used to cooking with wine. But with a few tips and tricks, you can create a delicious and flavorful meal that will impress your taste buds. Here are some tips for achieving perfect results:
1. Don’t skimp on the mushrooms.
Mushrooms are the star ingredient in this dish, so be sure to get fresh ones and slice them evenly. This will ensure that they cook at the same rate and release their flavors into the sauce. You can use any type of mushroom you like, but I recommend using cremini or shiitake for their meaty texture.
2. Brown the chicken first.
To add depth of flavor to your chicken, brown it in a skillet with olive oil before adding it to the sauce. This will create a nice golden crust on the outside and keep the meat tender and juicy on the inside.
3. Use a dry white wine.
When making the sauce, choose a dry white wine like Sauvignon Blanc or Pinot Grigio. These wines have a mild flavor that won’t overpower the dish but will complement the other ingredients nicely.
4. Thicken the sauce to your liking.
If you prefer a thicker sauce, whisk in some flour to create a roux before adding the wine and chicken broth. This will help thicken up the sauce as it simmers on the stove.
5. Garnish with fresh parsley.
Before serving, sprinkle some chopped fresh parsley over the top of your mushroom chicken in wine sauce. Not only does it add a pop of color to the dish, but it also adds a bright freshness that balances out the richness of the sauce.
By following these tips, you’ll be able to create a mouthwatering mushroom chicken in wine sauce that is sure to impress your guests or family members. So go ahead and pour yourself a glass of white wine while you cook, and enjoy the delicious transformation of these ingredients.
FAQ
Now that you have all the information you need to create a delicious mushroom chicken in wine sauce dish, you might still have some questions regarding the recipe that need answers. In this section, we will attempt to address some of the most common concerns and inquiries you may have about this scrumptious meal. From substitutions and variations to wine pairings and storage tips, we’ve got you covered!
What wine goes with mushroom chicken?
For this meal, I’d recommend trying out a white Bordeaux or an unoaked Chardonnay to accompany your dish. If you feel adventurous, a fino sherry might be worth exploring as well – its unique oxidized flavor can really complement the mushrooms.
What wine is best for cooking mushroom sauce?
When it comes to dishes that contain soy sauce, people usually think that only white wines can do the job. However, I beg to differ. Fruity red wines like Pinot Noir from the New World, Merlot, or young Tempranillo can be a great match. In case of lighter dishes, a dry Riesling is a wise choice. But if you’re dealing with soy sauce, a semi-dry Riesling can do the trick.
What does cooking wine do to chicken?
When it comes to cooking, wine can serve as both a tenderizer and a flavor enhancer. Incorporating wine into marinades adds moisture and flavor to meats, poultry, and seafood as they cook.
What wine is best to cook with chicken?
When it comes to meat, I’ve observed that pairing white meat with white wine and dark meat with medium-bodied red wine usually works the best. Take chicken or turkey breast for instance, they usually go well with white wines like Sauvignon Blanc or Chardonnay. On the other hand, duck and other game that have dark meat pair perfectly with medium-bodied red wines such as Pinot Noir or Zinfandel.
Bottom Line
In conclusion, the Mushroom Chicken in Wine Sauce recipe is a must-try for anyone who loves delicious chicken meals. The flavors and aromas produced by the combination of mushrooms, garlic, wine, and other ingredients make this dish irresistible.
Furthermore, this recipe is flexible and versatile enough to accommodate several substitutions and variations, which means you can adjust it to meet your preferences and dietary restrictions. Whether you want a creamy white wine sauce or a dry red wine sauce, this recipe has got you covered.
Finally, when it comes to serving and pairing, there are several options available depending on your taste. While some prefer serving with mashed potatoes or rice, others go for something more elaborate like roasted vegetables or garlic bread.
In summary, if you are looking for a delicious and easy-to-prepare chicken recipe with a touch of elegance, Mushroom Chicken in Wine Sauce is the way to go. Don’t be afraid to experiment with different wine types and ingredients until you find your perfect combination. Give it a try, and I assure you that you won’t regret it.
Mushroom Chicken in Wine Sauce Recipe
Ingredients
- 1 broiler-fryer chicken, cut up (2 1/2 to 3 lb.)
- 1/3 cup flour
- 2 tablespoons vegetable oil
- 4 cups sliced fresh mushrooms
- 3 tablespoons Grey Poupon Dijon Mustard
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh parsley
Instructions
- REMOVE skin from chicken, if desired.
- Rinse chicken; pat dry.
- Coat chicken with flour, shaking off excess.
- Brown chicken in oil in large skillet over medium-high heat.
- Remove chicken from skillet.
- COOK and stir mushrooms in same skillet for 2 to 3 minutes or until tender.
- Stir in mustard and wine; return chicken to skillet.
- BRING to boil.
- Reduce heat to medium-low; cover.
- Simmer for 20 to 25 minutes or until chicken is cooked through.
Add Your Own Notes
Nutrition
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