Chicken with Wine and Mushrooms

Susan Din


This meal is fast enough to have on a weeknight, but elegant enough for Sunday supper!


★★★★★ 1 vote

20 Min
30 Min
Stove Top



  • 4 small
    chicken breasts-boneless skinless 4-6 oz
  • ·
    kosher salt
  • ·
    fresh ground black pepper
  • 1 c
    flour-for dredging chicken
  • 3-4 Tbsp
    vegetable oil

  • 3 Tbsp
    shallot/onion minced
  • 8-12 oz
    fresh mushrooms-sliced
  • 1/2 c
    dry white wine
  • 2 c
    chicken broth (1 can)
  • 7-10 sprig(s)
    fresh thyme-leaves stripped off
  • 1 Tbsp
    fresh parsley-chopped

How to Make Chicken with Wine and Mushrooms


  1. Cut breasts in half horizontally.
    Sprinkle with salt and pepper, then cover with plastic wrap and gently pound with a meat mallet or a heavy skillet to about 1/4" thick taking care not to tear the meat.
  2. Place flour on a plate and season well with salt & pepper.
    Dredge the cutlets in the flour, patting off the excess.
  3. Heat the oil in a large skillet over medium high heat.
    Cook cutlets to a golden brown and remove to a plate.
    Don't fret over ensuring they are cooked through, as they will finish cooking in the sauce.
  4. Once you finish browning the last cutlet, stir shallots/onion, and mushrooms into the hot skillet, and saute, stirring for 5-7 minutes.
    Deglaze by adding the wine, cook for 2-3 minutes.
    Add the chicken broth, thyme and parsley. Bring to a boil.
  5. Add the chicken cutlets back to the skillet, bring to a simmer, and cook for 5-7 minutes.
    Serve over rice.

Printable Recipe Card

About Chicken with Wine and Mushrooms

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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