Chicken Mushrooms in Wine Sauce

 

Chicken and Mushrooms in Garlic White Wine Sauce

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Chicken with White Wine Mushroom Sauce

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Chicken with White Wine Mushroom Sauce

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Creamy Garlic Mushroom Chicken Recipe | One Pan Chicken Recipe | Garlic Herb Mushroom Cream Sauce

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Instructions. Preheat oven to 200°F. Season chicken with salt and pepper.

Lightly dredge in flour. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer. Saute the mushrooms, onions, carrot and garlic in remaining butter until tender.

Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. How To Cook Chicken Breasts. Melt the butter in a skillet: Add the butter to a large skillet and melt over medium high heat.

Cook chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts. Chicken and Mushrooms in Wine Sauce White wine pairs perfectly with chicken and mushrooms in this easy stovetop dish that is seasoned with rosemary and garlic.

Serve it with buttered pasta and a green vegetable for a delicious and quick weeknight meal. chicken (thighs or breasts will work) wine – and don’t cheap out here, get the good stuff! mushrooms. garlic. parsley. cornstarch. water. some mashed potatoes and maybe a veggie if you wish. Serve with mashed potatoes and green beans.and a glass of wine of course. Deglaze the pan with the white wine and cook down Add in the garlic and the stock cube and cook down. Once the mushrooms and garlic have some colour add in the resting juices from the chicken and also add in some water to deglaze the pan.

Add in the cream. Minced garlic is quick cooked with the mushrooms until fragrant, and finally white wine is poured into the hot pan. The bottom of the pan is deglazed and all those crusty bits of flavor are stirred into the sauce. The dish is finished by adding fresh thyme sprigs, chicken broth, Dijon mustard.

Transfer the chicken to a plate and cover loosely with foil to keep warm. Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates. Remove the chicken to a plate and set aside. Add the olive oil, garlic and onion to the pan and cook on medium heat until the onion becomes soft.

Add the white wine, salt and pepper, and thyme and cook until the wine reduces. Add the mushrooms and sauté until they’re soft and release their juices. Directions. Mix cornstarch and milk until smooth.

Pound chicken with a meat mallet to 1/4-in. thickness. In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side.Remove from pan. In same pan, heat butter over medium-high heat; saute mushrooms.

List of related literature:

The crosshatching also allowed the mushrooms to absorb more marinade—a flavorful mixture of olive oil, red wine vinegar, and garlic.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

This sauce, which is also lovely with chicken and a number of other dishes, works with the wine by bringing out the wine’s fruit flavors through its inherent sweetness and jazzing things up with the hot pepper flakes.

“Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food” by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
from Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
University of California Press, 2006

We wanted a tasty coq au vin, in which tender, juicy chicken is infused with the flavors of red wine, mushrooms, onions, and bacon.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Variation: For creamed mushrooms, sprinkle cooked mushrooms with 1 T. or so flour, stir until it is absorbed, then stir in heaping T. sour cream and simmer on low heat until you have a creamy, bubbling sauce.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Or, to make chicken Marsala, substitute ½ cup Marsala cooking wine for ½ cup of the water and add sautéed mushrooms to the gravy and ladle over freerange chicken.

“Prescription for Dietary Wellness: Using Foods to Heal” by Phyllis A. Balch CNC
from Prescription for Dietary Wellness: Using Foods to Heal
by Phyllis A. Balch CNC
Penguin Publishing Group, 2003

Stir the mixture into the red wine sauce and cook for 2 or 3 minutes, stirring frequently, until the sauce begins to thicken (don’t

“The Country Cooking of Ireland” by Colman Andrews, Christopher Hirsheimer, Darina Allen
from The Country Cooking of Ireland
by Colman Andrews, Christopher Hirsheimer, Darina Allen
Chronicle Books LLC, 2012

Combine cream, mushrooms, cheese, and kosher salt in a small heavy saucepan, bring to a simmer, and simmer until sauce is slightly thickened and reduced to about 1 cup, about 10 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Add the wine or sherry, garlic, dill seeds, salt and Tabasco sauce and simmer, covered, until the chicken livers and mushrooms are very tender, about 10 minutes.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

Make the sauce for the chicken 10 min Carefully wash the mushrooms and finely chop them.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Cook mushrooms: In the same frying pan, over medium heat, combine 2 tablespoons olive oil, 2 tablespoons Marsala wine, and garlic.

“Eat Like a Gilmore: The Unofficial Cookbook for Fans of Gilmore Girls” by Kristi Carlson, Bonnie Matthews
from Eat Like a Gilmore: The Unofficial Cookbook for Fans of Gilmore Girls
by Kristi Carlson, Bonnie Matthews
Skyhorse, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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58 comments

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  • I agree with others. Refreshing video when the host does not spend the first 5 10 minutes chatting nonsense that is irrelevant or not informative. Those I turn off. Thank you for the clear instructions and wonderful dish. I will make on my cheat day! ��

  • Hi was just wondering what to make for dinner.. Tadarr! I’m going to make your recipe a go but with garlic and rosemary roast potatoes Thankyou X

  • Thank you for the recipe! I just tryin it out but add some cherry tomatoes. The herbs are amazing, chicken is tender and the cream is so delicious. Thank you for sharing with us ❤️

  • I just made this recipe tonight for me, myself and I. It was so good, amazing recipe! I served the chicken on a bed of basmati rice with green beans on the side. Thank you so much!

  • I made this today and hubby loved it! I prepped most of the ingredients ahead of time: pre seasoned chicken, pre cut veggies and herbs and refrigerated until coming time. Thanks again beth:)

  • White wine with chicken breast is delicious. I believe she used pre-chopped garlic from a jar. While I personally would have used fresh garlic, the jarred garlic would still be good. Also I wouldn’t have just added the flour to the broth to thicken it, that would make lumps. I’d blend it in some cold water first. Still, it looks like a good simple recipe.

  • Great job in this video. Nice energy, and you are describing the food very well. This looks like a studio kitchen, where can I watch this show?

  • @MarieFace
    is just that there are so much waste going into food production, and we should try our best to just use as little unrecyclable as possible, I watch my carbon footprint while i prepare food too.
    eg. buy from locals, as little proccessed food as possible. bla bla bla, i don’t want to preach but i love your show and think this would be a best vehicle for you to promote green cooking, give them tips…

  • Nice, I liked the video, my only comment would be  to blend the flour and the broth together  before adding ( better if the broth is cold). I can see it easily becoming lumps if you add the flour direct and it would be difficult to whisk when in the pan.  If you have the broth and flour in a beaker its easy to mix together. That’s a small comment from my side to what is a great video and very easy to follow.  

  • So refreshing to have a plain and simple cheese-free (if you pardon the pun) video that just gets on with it. I don’t even eat meat anymore but I still enjoyed the vid!

  • I just made this today.
    Amazing, my family loved it can’t wait to make it again for my relatives.
    (I’m not experienced at all at cooking i just thought… well lets see how i do) THANK YOU!

  • Well I made this and I wanted to thank you because it tastes SOOOOOO good…! Just perfect. My hubby loved it (and he is very picky, lol).

  • I made this tonight and had to come back to say thank you! The cream sauce was so delicious. I added adobo to my chicken along with all your seasoning and I’m keeping this recipe in my stash ������

  • I just found your channel and OMG I am in love with these delicious recipes i’ll cook this for tommorow’s dinner. Stay blessed love love from Pakistan ❤

  • I just made this recipe tonight for dinner and my husband and I LOVED it. It was so delicious and easy to make. I’ve been a long-time viewer, but this is the first recipe I’ve ever tried. Thank you for the work that you do:)

  • This was so delicious!!! Thank you for sharing the recipe! I used heavy cream and it was delicious. I made mashed potatoes and put heavy cream in them too..man…going to the gym tomorrow ALL DAY lol

  • Absolutely delicious,made this last week. Looking to do more of these recipes in future. My wife is liking the fact that im furloughed and doing more cooking.

  • Beast mode. Love it. Going to send my love into coma with this one out of the blue. “Let’s have chicken tonight.” God’s chicken served to mind blown surprise.

  • Just made this with half coconut milk and evaporated milk, added dried herbs for I don’t have fresh ones, did green onions instead of chives, mmmmhhh my family loved it thanks for sharing

  • Little advice, try melting cheese like gouda, cheddar,.. for sauces. Parmesan is more a topping cheese because its not very oily and doesnt melt as well as others.

  • I am making the chicken dish now. I tweaked the recipe a little. I used tarragon instead of thyme and rosemary, then I added fresh spinach. I also did rice instead of the salad.
    I just love your cooking Mom! Your so versatile in your recipes. I know I can count on you for anything!

  • Oh my gosh, I can’t wait to make this! Chicken with a white wine cream sauce is my absolute favorite, and all of these ingredients are too! Yum, it looks so delicious. Thanks for sharing, Beth! ☺️❤️

  • Thats a lovely chichen mushroom recipe. But could you tell us that if we dont have garlic and onion powders then il try it as soon as possible it looks so mouth watering

  • I fucked this recipe up in sooo many ways XD I didn’t have any butter, milk, Worcestershire sauce, or parsley. My unopened flour bag said it had gone bad two months before, I forgot to separate the wine and threw it all in (almost a full bottle) with the onion and the (canned, tiny) champignons I sauteed. I added a lot more chicken broth than I should have, and therefore I had to keep adding from the other ingredients so I ended up with a whole lot of sauce. I also replaced the milk with a few spoonfuls of cream…
    And still, STILL it turned out DELICIOUS. I can’t imagine what it must be like when done right, holy!

  • I will cook it asap! I love the presentention! It’s so relaxing! No bla bla bla, just the main thing. Cooking food! Thank you!������

  • Wow ever since YouTube’s algorithm changed I have only been able to watch and remember the people that pop up in the home page. there are so many people that I keep coming across who I used to watch when they come out with new videos. I have missed your videos for the last 7 months!!

  • I just made this. I didn’t quite get the reduction on the sauce right but the flavours were all there. (apart from the lemon which I didn’t have to hand) really good recipe for beginners like myself.

    Thanks from The UK.

  • @MarieFace
    I do understand that but the less plastic everyone throw out the better for the environment. thanks for sharing your thought and also the fact that you reuse those bags.

  • I just finished making it. It’s very yummy �� I made many other recipes with chicken and mushroom but this one would be definitely be added to my list of weeknight meals. Easy and delicious. Thanks Beth.

  • Beth, you never disappoint! I made this tonight & it came out awesome. I don’t even like mushrooms (my hubby does) but in this recipe they give off such great flavor. The chardonnay made it taste fresh, along with the parsley. The hubby agrees this recipe is a keeper!

  • Hello Beth, this dish looks delicious,�� but my husband doesn’t eat mushrooms.�� What can I replace them with? I really want to try and make for dinner��

  • Yes! you were so correct about ” Not enough sauce”.I tried this recipe today with out wine and substituted with Turkey bone broth. Béchamel sauce turned out delicious.Thank you.

  • Yet another tasty looking dish Joel! I have a small pack of dried ‘Wild Forest Mushrooms’ which would be lovely in this��
    Thank you and all the best from Down Under��

  • I’ve always thought wine is for red meat and risotto, what a pleasant surprise here! I’m definitely going to try this! And, I totally forgot to write you that my napkins arrived last week, safe and sound:) Thank you!

  • Love the sound of the salt grinder.Can you tell me what kind of salt you are using? And thanks for being right to the point without the need to tell your life story. I hope its a good one but appreciate just the recipe:)

  • This recipe looks so bomb, Beth! I’m going to try it as I looove mushrooms and the bechamel sauce looks delish. Do you have a good recipe for chicken in a mustard sauce? Been a while since I’ve eaten chicken in any kind of mustard sauce. I’m sure you’ve got something delicious in your repertoire.:)

  • Looks delish! I’ll let you know how mine turns out. I probably will make for Valentines with the smashed potatoes. Thanks Beth!

  • Made this dish today and it was amazing! LOVE, LOVE, LOVE! My husband is doing keto so for the vinaigrette I used sugar free Mrs.Butterworths syrup. I only had the dry herbs so I followed the recipe and only used 1/2 the quantity. Don’t wait! Make it today��

  • I made this last night! It was delicious! I had to cut the amount of garlic in half because my husband is not a big fan of garlic and I had no whole milk but used half and half instead.! This was so easy and Beth is right the sauce is sooooo good! Will make this for company too!

  • Ugh another perfect video! Beth you’ve given me the inspiration to get in the kitchen and cook for my family, I’ve commented that I’ve tried many recipes before and I’m not lying. Getting in the kitchen and exploring new meals and passions have led me to apply to culinary school. And I owe it all to you for inspiring me with every video! Much love Beth

  • This looks delicious! My question is….is the wine you mentioned a dry or sweet wine? I’m not a wine connoisseur, but I do know that I don’t like the taste of dry wine. But I don’t want to ruin the flavor profile of a recipe by swapping out a certain flavor I may not like on its own, but may be just fine combined with flavors of other spices/herbs/seasonings.

  • I have been waiting for this recipe Beth, I will definitely be making this for my family, it would pair up nicely with your roasted or mash potatoes…..thank you for sharing, wishing you a wonderful week-end XO

  • most of you haters, can you keep your comments simple and don’t talk a lot of bullshit. be grateful the girl is sharing and putting her time to do it. why don’t you cut some slack!

  • I made this last night, it was easy but….. imho needed something else…maybe tarragon? or lemon? Good just needed a little of something else.

  • @DDXiia0BoyZ yes all edible salt is the “same” chemically, it’s all sodium chloride. What he’s saying is that the granules of Kosher salt are larger than what you’d find in, say, the table salt most people normally use on a day to day basis, dammit.

  • Hi Beth! I was wondering if you had any recipes for toddlers. I work at a preschool and sometimes its hard to find different ideas for those picky eaters. Thanks for sharing your love of food and your amazing recipes!

  • I just made this recipe today and I have to say IT IS RIDICULOUSLY DELICIOUS! If you are interested in making this, please do so I highly recommend this. FOOD IS DELICIOUS ���������� I had used heavy whipping cream because I couldn’t find regular heavy cream and mixed it with regular milk(made alot for my family and ran out of heavy cream lol) and I added just a teaspoon of musturd or less. Also For the sides I had it with white rice and a salad and it is so delicious ������ Thank you for sharing! I’ll definitely make this again.

  • Hi Beth, thanks for the amazing recipe, if you were to recommend a white wine by name for this recipe, what would it be? Perhaps, Anything from Trader jo’s as I can literally walk over there?

  • Beth this looks fantastic! I’m only 20 though, so no white wine for me! Do you have any suggestions of what I could replace it with? Maybe just chicken broth?

  • i love your recepies the way you cook shows sow much passion and love for food and cooking thank youu for the pleasure of watching your videos love from Albania

  • We made this for our Sunday dinner tomorrow, what we tasted while cooking was Great. Looking forward to family’s rave reviews.This recipe is definitely a keeper. Thank You Beth

    All The Best!

  • 8/12/2020 at 6::30 Thawed some chicken breast..YouTubed your site..this is what’s for dinner tonight. That sauce over rice or mashed potatoes will be a bonus treat. ��
    8:37..I made this chicken but I didn’t have any arugula and I didn’t make the rice or mashed potatoes. I did eat the chicken with crusty bread to sop up the gravy, mushrooms and onions.
    This dish is definitely a permanent addition to my FAVs!

  • I really appreciate all the love, effort and time your videos take. Your recipes are always wonderful, you have such a warm, engaging style and break the steps down for us. Also, thank you for editing well. I don’t have a lot of time, as we run a small farm. Having succinct, lovely videos to watch every week is a treat. Thank you Beth!

  • i don‘t eat mushrooms.. �� what would you suggest to use instead of those?

    and.. i FREAKIN LOVE how this dish looks ���� i will try it (without mushrooms)

  • My grandmother made a dish of chicken and cream of mushroom soup for sauce. It was pretty good until she started putting wine in it. That tasted like the chicken had gone bad. I don’t know why but every time I have any meat cooked with wine it tastes rotten to me. I have always wished I could drink wine, but it tastes rotten to me.
    I have made her dish (without wine) and it is easy and tasty. Just combine chicken and cream of mushroom soup and slow bake it for a couple of hours. I think I will try it with sautéed mushrooms. I love mushrooms.

  • Omg!! I haven’t seen your videos in so long I forgot I was subscribed!! I just hit the notification button for you so I won’t be missing out on your videos in the future. I’ve really missed watching you!

  • @tantrick
    I rinse out and reuse zip lock bags as often as I can. But there is a point I stop reusing the bag because it gets too gross.

  • I would like all chefs to make sure that we don’t produce too much waste when we’re cooking, for example the ziplog bag is easy be replace by putting flour into a glass container with covers so that you can wash it out instead of throwing it away.