Chicken with Mushroom Wine Sauce by Maggie

Maggie M


This recipe is a modified version of a recipe Mom handed down to me.

What I have shared here is for 2 servings with ample sauce. It's super simple to make it in a larger batch .. just double up what I've posted.

It's delicious, it's easy and you will feel satisfied after enjoying this chicken.

We like to serve it on cooked rice or egg noodles and a side of some steamed fresh green beans or peas.

I hope you enjoy this little bit of yum :)


☆☆☆☆☆ 0 votes

10 Min
30 Min


  • 2
    chicken thighs
  • 1 Tbsp
    butter or oil
  • ·
    salt and pepper to taste
  • 2 Tbsp
  • 1 Tbsp
    bottled crushed garlic or 2 fresh cloves of garlic chopped
  • 3 c
    fresh mushrooms sliced fairly thin
  • 1/4 c
    chopped shallot
  • 1 Tbsp
    lemon juice
  • 2 Tbsp
    all purpose flour
  • 3/4 c
    half and half or milk
  • 1/2 c
    wine - i like to use white
  • 1/4 c
    sour cream
  • ·
    salt and pepper to taste
  • 2 Tbsp
    chopped chives

How to Make Chicken with Mushroom Wine Sauce by Maggie


  1. Preheat oven to 400 degrees F.

    Lightly spray a baking dish with nonstick spray and set aside.
  2. Sprinkle salt and pepper, to taste, over both sides of the chicken.

    Melt 2 tablespoons butter in a large skillet over medium heat.

    Add the chicken thighs, skin-side down, and sear both sides until golden brown, about 3 or 4 minutes per side.
  3. Lay the chicken thighs, skin-side up, in a single layer in the prepared baking dish.

    Roast - uncovered - until completely cooked through - about 30 minutes

    The internal temperature needs to be 165 degrees F.
  4. While the chicken is baking make the sauce.

    Melt the butter in the same skillet you browned the chicken in. (remove the drippings from browning the chicken)

    Add mushrooms and shallots and cook, stirring until they are tender and browned, about 5-6 minutes.

    Add garlic and lemon juice and stir to incorporate.
  5. Sprinkle flour over mushrooms mixture.

    Cook and stir for about a minute until the flour is slightly tan in color.

    Add the milk and whisk to incorporate. Continue whisking until the mixture become slightly thickened.

    Add the wine and sour cream at the end and just barely heat through.

    Pour the mushroom wine sauce onto a serving platter.
  6. Remove the chicken from the baking dish and place it on top of the mushroom wine sauce.

    Salt and pepper to taste then garnish with chives.
  7. It is delicious served on top of a bed of rice or egg noodles.

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