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Sauteed Chicken With Mushroom Sauce

  Boneless, skinless chicken breast halves 2
  Ground black pepper To Taste
  All purpose flour 2 Tablespoon
  Olive oil 1 Teaspoon
  Butter 1 Teaspoon
  Sliced mushrooms 1 Cup (16 tbs)
  Shallot 1 Medium, finely chopped
  Dry white wine 1⁄4 Cup (4 tbs)
  Heavy whipping cream 3 Tablespoon
  Fresh parsley 1 Tablespoon, chopped
  Salt To Taste

1. Preheat oven to 400°F (200°C). Season both sides of chicken with salt and black pepper. Dredge chicken in flour, shaking off excess; set aside. Heat oil and butter in (8-in./20 cm) Sauté Pan over medium heat 1-2 minutes or until butter is foamy. Place chicken in pan; cook undisturbed 3-4 minutes or until golden brown. Turn chicken over; place pan in oven and bake 8-10 minutes or until internal temperature reads 170°F (76°C) in thickest part of breast. Carefully remove pan from oven with oven mitts. Remove chicken from Sauté Pan; tent with foil.
2. Holding handle with oven mitt, return pan to stovetop. Add mushrooms and shallot; cook over medium heat 2-3 minutes or until shallot is fragrant. Add wine and simmer until liquid is reduced by half (about 1-2 minutes). Add cream and parsley; simmer an additional 1-2 minutes or until sauce is slightly thickened. Season to taste with additional salt and black pepper. Slice chicken on a bias; serve with sauce.

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Recipe Summary

Difficulty Level: 
Main Dish
Chicken is an all time favorite for any occasion or for a casual dinner, so keeping some chicken recipes handy is every cook's repertoire. Here the chef has presented a very helpful video to make sauteed chicken with mushroom sauce which includes flavor of white wine and whipping cream. A super delicious low fat and elegant dinner meal ready in no time.

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Sauteed Chicken With Mushroom Sauce Recipe Video