Chicken with Mushroom White Wine Cream Sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 people
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Calories
417 kcal
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Course
Main Course
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Cuisine
French
Chicken with Mushroom White Wine Cream Sauce
Description
Chicken with Mushroom White Wine Cream Sauce features boneless, skinless chicken breasts flattened to an even thickness to ensure uniform cooking. The lemon juice imparts a subtle brightness which balances the richness of the butter and cream. Mushrooms are thinly sliced and cooked down in butter, enhancing their earthiness before deglazing the pot with white wine and adding chicken broth and heavy cream to create a velvety sauce. Baking the chicken in butter at a high temperature develops a gentle cooking method that keeps the meat tender and moist.
The sauce has a creamy texture with the distinct aromatics of mushrooms and a mild acidity from the white wine, making it both luxurious and approachable. This dish can be served as an elegant main course alongside simple sides such as steamed vegetables or rice to fully appreciate the sauce's creaminess.
It's convenient to prepare the entire dish in one casserole if using a dutch oven, reducing cleanup. Variations in the wine used for the sauce can also tailor the flavor; dry white cooking wine is a practical substitute for vermouth or port. Timing the chicken bake carefully ensures tender, not overcooked meat.
Ingredients
- 4 chicken breast or chicken tenders, boneless, skinless
- 1/2 tsp lemon juice
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt
- 5 Tbsp butter divided, unsalted
- 4 Tbsp chive minced, fresh
- 4 cups mushrooms thinly sliced
- 1/4 cup white wine Any kind; I used a regular white cooking wine, dry
- 1/4 cup chicken broth
- 1 cup heavy cream
What you will need: wax paper and a meat mallet
Instructions
Preheat the oven to 400°F.
- Butter one side of a sheet of wax paper that is cut to the size of the casserole.
- Place the chicken breast between two sheets of wax paper and pound it with a meat mallet until it is an even thickness (about 1/2" thick) - it will cook more evenly. Cut the chicken breast pieces in half or into thirds (if desired). Rub the chicken breast with lemon juice. Season both sides with salt & pepper.
- Heat 4 tablespoons butter in a large casserole in the oven at 400°F. Once the butter is foaming and bubbly, quickly roll the chicken in the butter and lay the buttered side of the wax paper over the chicken. Cover the casserole with foil and place in the hot oven for 6 to 8 minutes. Don't crowd your chicken or it will take much longer to bake.
- Test the chicken at 6 minutes; if the meat is springy to the touch, it is done. If it's still soft, return to the oven for another 2 minutes.
- Take the casserole out of the oven and pour the remaining butter into a large heavy bottomed skillet over medium/high heat.
- Add chives and heat until fragrant (1 minute). Add mushrooms and cook, stirring occasionally, until tender, about 3 to 4 minutes.
- Over high heat, add white wine and chicken broth and boil until liquid is syrupy, stirring constantly. Stir in the cream and simmer until sauce begins to thicken.
- Reduce the heat to low. Taste the sauce and add more lemon juice to taste and salt if desired. Place the chicken back in the pan and coat with the sauce until heated through. *Sprinkle with parsley and serve!
Notes
- Using a dutch oven simplifies cooking by allowing you to bake the chicken and prepare the sauce in the same dish.
- Dry white cooking wine works well in this sauce and is easier to find than vermouth or port.
- Check the chicken for doneness after 6 minutes; if still soft, return to the oven for 2 more minutes to prevent overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbs | 4g | |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 176mg | 59% |
| Sodium | 377mg | 16% |
| Potassium | 812mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1007IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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