If you’re after a delicious but simple recipe, our tender chicken and mushroom wine sauce recipe is a great go-to when entertaining, or when you want to spoil yourself with a flavour sensation. Serve with rice or pasta of choice.
Tender chicken and mushroom wine sauce recipe
Ingredients
- Free range (or organic) chicken breasts cut into horizontal cutlets
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- 340 grams of mushrooms, washed and roughly sliced
- 4 tablespoons unsalted butter (ghee, or oil)
- 2 garlic cloves, minced
- 2 large shallots, thinly sliced
- 1 ½ cups chicken broth
- ½ cup dry white wine
- ½ cup heavy cream
- 2 large sprigs of coriander
- ½ lemon
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
- Serve with rice or pasta of choice
Method
- Wash the chicken breast under warm water and pat dry with a paper towel. Cut each chicken breast half-diagonally. Slicing thinner allows faster, more consistent cooking.
- Mix flour, salt, pepper, and garlic powder in a small bowl and set aside.
- Heat two tablespoons of butter (or ghee/oil) in a large frypan until melted.
- Dip the chicken cutlets in the flour mixture, shake off excess, and brown in the pan for about 5 minutes per side. Set aside.
- Add the remaining butter to the pan, then add mushrooms. Cook gently until moisture evaporates.
- Add shallots and sauté until tender, then add minced garlic for 30 seconds until fragrant.
- Pour in the wine, scraping the pan to deglaze. Add chicken broth, mustard, and cream.
- Bring to a boil and cook for 5 minutes.
- Stir in dissolved cornstarch, return to light simmer, then add chicken. Coat chicken in sauce.
- Simmer until sauce thickens and chicken is cooked through.
- Season with salt and pepper to taste.
Garnish with fresh lemon and coriander. Serve with rice or pasta.
