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.
⏲️ Time needed
This is a quick stovetop meal, with the entire dish taking only about 35 minutes from refrigerator to table. The thickness of your chicken breasts will affect cooking time, so choose thin cut breasts for even, quick cooking, or prepare them by pounding them with the side of a meat mallet.
🥘 Ingredients
- olive oil for sautéing
- chicken broth
- chicken breast halves
- chopped green onion
- quartered mushrooms
- dried rosemary
- minced garlic
- white wine
- cornstarch for thickening
For a richer sauce, try clarified butter instead of olive oil for sautéing.
📋 Instructions
Lightly brown the chicken breasts in olive oil in a hot skillet. Once browned, add the remaining ingredients except the cornstarch. Cover and heat to a boil, then simmer at reduced heat until chicken is cooked through, about 10 – 15 minutes.
While chicken is cooking, mix cornstarch with reserved tablespoon of room temperature broth to make a slurry. Set aside until chicken is cooked through.
When the chicken is done, remove the chicken and mushrooms and set aside, leaving the liquid in pan. Add the cornstarch slurry to the liquid in the pan and mix well over medium heat until mixture starts to thicken. Return chicken and mushrooms to the pan and simmer for 5 minutes before serving.
🍷 Wine choice
When cooking with wine, it’s important to choose the best variety for both the preparation method and the other ingredients. White wine is typically paired with poultry, but the preparation method determines which type will best enhance the flavors of the recipe. Dry white wines like riesling or Sauvignon blanc are a good choice for this dish because they are good for making a light sauce and pair well with rosemary.
📖 Recipe
Chicken and Mushrooms in Wine Sauce
Ingredients
- 2 Tbsp olive oil
- ½ cup chicken broth, separated
- 1.5 lbs. chicken breast halves, thin cut or flattened
- ½ cup green onion, chopped
- 8 oz mushrooms, quartered
- 1 tsp dried rosemary
- 3 tsp garlic, minced
- ½ cup white wine, like dry riesling
- 1-½ tsp cornstarch
Instructions
- Lightly brown chicken in olive oil in a hot skillet. Add remaining ingredients except cornstarch and 1 Tbsp. broth and stir gently.
- Cover and heat to a boil, then simmer at reduced heat until chicken is cooked through, about 10 - 15 minutes.
- While chicken is cooking, mix cornstarch with reserved tablespoon of room temperature broth to make a slurry. Set aside.
- When the chicken is done, remove the chicken and mushrooms and set aside, leaving the liquid in pan. Add the cornstarch slurry to the liquid in the pan and mix well over medium heat until mixture starts to thicken.
- Return chicken and mushrooms to the pan and simmer for 5 minutes before serving.
Notes
Nutrition per serving
🥗 Side dishes
Chicken and Mushrooms in Wine Sauce goes well with any kind of simple carb as a side when paired with a colorful vegetable. Try these:
- buttered spaghetti noodles and green peas
- mashed potatoes and steamed broccoli
- white rice and sautéed zucchini
- baked potatoes and glazed carrots
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