chicken in mushroom and red wine sauce

lourdes lobo-kornreich


A Family favorite


★★★★★ 1 vote



Add to Grocery List

  • 2
    chicken breast or thighs
  • 1 pkg
    sliced mushrooms
  • 1
  • 2 c
    italian bread crumbs
  • 1 c
  • 1 can(s)
    cambell cream of mushroom with roasted garlic soup
  • 1 can(s)
    red wine
  • 1 bunch
    sage and rosemary
  • 4 Tbsp
    olive oil
  • 2 Tbsp

  • 4 clove
  • 1 pinch
  • 1/4 c
    lemon juice
  • 1 pinch

How to Make chicken in mushroom and red wine sauce


  1. Cut chicken and pound into cutlets.
  2. Combine the marinade ingredients. Place chicken and marinade into a freezer bag and marinade overnight.
  3. Beat egg and water. Place flour into a shallow dish. Place breadcrumbs into a shallow dish. Dredge chicken in this order. Flour-egg-breadcrumbs. Shake off excess.
  4. Heat olive oil in a skillet that can go into the oven. Brown the chicken cutlets on both sides, remove to plate.
  5. Add a tbs of butter and mushrooms to hot skillet. Brown the mushrooms.
  6. Deglaze pan with red wine.
  7. Blend in the can of soup to create a sauce. Add herbs.
  8. Return chicken to skillet and coat with sauce on both sides.
  9. Bake at 350 for 30 min. Sauce should have reduced and be bubbling.
  10. Add a tbs of butter to the skillets to give the sauce a glaze.

Printable Recipe Card

About chicken in mushroom and red wine sauce

Course/Dish: Chicken

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