Chicken with White Wine and Mushrooms Recipe

Name: Chicken with White Wine and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Boneless, Skinless Chicken Breasts, Halved; 1 cup All-purpose Flour; 2 whole Eggs, Lightly Beaten; 1 cup Breadcrumbs; 1 whole Shallot, Chopped; 1 package (6 Oz. Size) Whole Cremini Mushrooms, Chopped; 1/2 cups White Wine; 1 cup Chicken Stock; 1/4 cups Olive Oil; 1/2 cups Heavy Cream; 2 Tablespoons Butter, Cut Up; 1 Tablespoon Flat-leaf Parsley, Chopped; Salt And Pepper; Shaved Parmesan For Garnish

Servings: persons

2 whole Boneless, Skinless Chicken Breasts, Halved
1 cup All-purpose Flour
2 whole Eggs, Lightly Beaten
1 cup Breadcrumbs
1 whole Shallot, Chopped
1 package (6 Oz. Size) Whole Cremini Mushrooms, Chopped
1/2 cups White Wine
1 cup Chicken Stock
1/4 cups Olive Oil
1/2 cups Heavy Cream
2 Tablespoons Butter, Cut Up
1 Tablespoon Flat-leaf Parsley, Chopped
Salt And Pepper
Shaved Parmesan For Garnish

1
1.
2
Lay chicken breast halves on a cutting board and cover with plastic wrap.
3
Pound chicken to 1/4-inch thickness.
4
Season both sides of chicken with salt and pepper.
5
2.
6
Place flour, eggs, and breadcrumbs in 3 separate dishes or bowls.
7
Season the flour and eggs with salt and pepper.
8
Toss chicken breast halves in flour and shake off any excess, followed by a dip in egg then a coating of breadcrumbs.
9
Transfer chicken to a large baking dish and refrigerate for 30 minutes.
10
3.
11
Heat shallot, mushrooms, wine, and stock in a saucepan over medium heat to a steady simmer.
12
Cook and stir occasionally until mixture is reduced and mushrooms soften, about 10 to 15 minutes.
13
4.
14
Heat olive oil in a large skillet over medium high heat.
15
Gently place chicken breast halves in the skillet and cook until golden, about 4 minutes.
16
Flip and cook the opposite side until golden, about 3 minutes more.
17
When done, transfer chicken to a plate and cover with foil to keep warm.
18
5.
19
Add cream to the white wine mixture in the saucepan and stir until incorporated.
20
Stir in butter one piece at a time until melted, then add parsley and additional black pepper.
21
6.
22
Serve chicken over noodles with the white wine and mushroom sauce ladled over the top, along with a few pieces of shaved parmesan.
23
Enjoy!

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 whole Boneless, Skinless Chicken Breasts, Halved, 1 cup All-purpose Flour, 2 whole Eggs, Lightly Beaten, 1 cup Breadcrumbs, and more.

Yes, Chicken with White Wine and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with White Wine and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions