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


  • 1Cut 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.
  • 2Place flour on a plate and season well with salt & pepper.
    Dredge the cutlets in the flour, patting off the excess.
  • 3Heat 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.
  • 4Once 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.
  • 5Add 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