Description
This Chicken with Mushroom White Wine Cream Sauce recipe offers tender chicken breasts cooked to perfection and smothered in a rich, velvety sauce made with fresh mushrooms, dry white wine, chicken broth, and heavy cream. The sauce is enhanced with butter and fresh chives, creating an elegant yet approachable dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or chicken tenders)
- 1/2 tsp lemon juice
- 1/4 tsp freshly ground black pepper
- 1/4 tsp salt
Sauce
- 5 Tbsp unsalted butter (divided)
- 4 Tbsp fresh chives (minced)
- 4 cups mushrooms (thinly sliced)
- 1/4 cup dry white wine (any kind, regular white cooking wine used)
- 1/4 cup chicken broth
- 1 cup heavy cream
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides with lemon juice, salt, and freshly ground black pepper to enhance flavor.
- Sear the chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken breasts and cook for about 5-6 minutes per side or until browned and cooked through. Remove the chicken from the skillet and set aside, keeping warm.
- Sauté the mushrooms: In the same skillet, add the remaining butter. Add the thinly sliced mushrooms and cook over medium heat until they release their moisture and begin to brown, about 6-8 minutes.
- Deglaze with white wine: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated, approximately 2-3 minutes.
- Add broth and cream: Stir in chicken broth and heavy cream. Allow the sauce to simmer gently until it thickens slightly, about 5 minutes. Adjust seasoning with salt and pepper if needed.
- Incorporate chives and return chicken: Stir in the minced fresh chives in the sauce. Then return the cooked chicken breasts to the pan, spooning the sauce over them to warm through for about 2 minutes.
- Serve: Plate the chicken breasts and generously spoon the mushroom white wine cream sauce over the top. Serve immediately with your favorite side dishes.
Notes
- Use chicken tenders instead of breasts for a quicker cooking time and more uniform thickness.
- If you prefer a thicker sauce, allow it to simmer longer or add a slurry of cornstarch and water.
- Dry white wines such as Sauvignon Blanc or Pinot Grigio can also be used instead of cooking wine for more flavor.
- Fresh chives add a mild onion flavor; substitute with green onions if unavailable.
- To reduce fat, substitute heavy cream with half-and-half but note the sauce may be less rich.
