If you are looking to get out of your weekly rotation of chicken recipes, my white wine chicken recipe is a great one for dinner tonight! It's tender and flavorful thanks to the sauteed mushrooms and shallots and the sauce is a fantastic vehicle for soaking up with some crusty bread or mashed potatoes!
I find it's one of the easiest white wine chicken recipes because it doesn't take many ingredients and can be prepared easily on a weeknight if you plan ahead!
What to Serve with This Recipe?
- Any type of potato side dish pairs beautifully with this recipe.
- My personal favorites are Sour Cream Mashed Potatoes for a smooth creamy texture that soaks up the white wine sauce nicely
- Or for a crispy crunch try my Crispy Smashed Potatoe Recipe
- For something fancy try my Twice Baked Potato Recipe
- Or you could also serve this with butter rice and parsley
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Step #1: Cook The Chicken Breasts
For this, I like to use boneless skinless chicken breasts. I find it's easier to buy them already pounded into cutlets, because not only does it save time but they will also cook at an even rate and be done a lot quicker than regular chicken breasts.
Benefits of Sautéing with Butter and Oil?
Anytime I'm sautéing chicken breasts I like to use a combination of olive oil and butter. The olive oil has a higher smoke point than butter, so you can heat the oil to a higher temperature than butter. But the butter adds some nice flavor that will eventually contribute to the sauce.
A Soft Sear Creates Tender Chicken
The result is a soft sear that protects the chicken from scorching and results in a more tender piece of chicken as well. At this stage, the chicken doesn't need to be fully cooked through, just lightly sautéed on each side. You'll cook it completely at a later stage. Then you can transfer the chicken to a plate to rest, while you prepare the sauce.
Step #2: Cook the Shallots and Mushrooms
I really love chicken in white wine sauce with mushrooms. I find it just adds a bit more interest and texture to this recipe.
To begin, you'll sauté up some shallots on medium-high heat until they are translucent and fragrant. I like to give those a head start before the mushrooms to bring out their best flavor.
Why Slicing Your Own Mushrooms Works Best
I like to slice the mushrooms myself, as opposed to buying them pre-sliced because you can control the thickness. I think they work better as thinly sliced rather than too thick. It creates a better texture with the sauce and is easier to eat that way too. They also cook quicker the thinner they are as well!
And if you have leftover mushrooms you can also try my Cream of Mushroom Soup with Crispy Leeks, a great soup recipe for the fall!
Make-Ahead Tip:
You can pre-slice the mushrooms and chop the shallots in advance and keep them covered and refrigerated. That way it's a bit easier to throw together once it's time to cook.
#3: Create the White Wine Sauce
Once the mushrooms and shallots have cooked down you'll season them with salt and pepper and then add the white wine.
What is the Best White Wine to Cook With?
When preparing chicken dishes, I find Chardonnay to be the best choice because the flavor is deeper and will create a more flavorful sauce. However crisper white wines like Pinot Grigio or Sauvignon Blanc would also work.
Cook your sauce until you've reduced the wine to about a third. This will cook off the alcoholic taste and deepen the flavor of the sauce. Then you can transfer this mixture to a bowl to rest while you create the rest of the sauce.
Make-Ahead Tip:
You could create the mushroom mixture ahead of time and cover and refrigerate until ready to use.
The base of the sauce is a simple preparation of melting butter in a skillet, then adding flour to form a paste.
Once the paste has been cooked for about a minute which will remove the flour taste you can slowly add the chicken broth, more wine, and season with garlic, Worcestershire sauce, and some flat-leaf parsley.
At this stage, you'll add back in the mushroom and shallot mixture, stirring to combine and warm the veggies through.
You can then add the chicken breasts back in, spooning the white wine sauce over the chicken and simmering until the sauce is thickened and the chicken is cooked through.
Plating this Recipe:
I like to serve this recipe in a shallow dish, which will hold the sauce and garnish with some more flat-leaf parsley.
You'll love this recipe because it's super easy and delicious and always wows a crowd!
Please let me know if you make this recipe
by leaving a rating and review below
White Wine Chicken Recipe
White Wine Chicken is a great chicken recipe for a weeknight meal that's also elegant enough for entertaining too.
Ingredients
- 4 (1 lb) boneless, skinless chicken cutlets
- 4 tbsp (60 g) butter, separated
- 1 tbsp (15 ml) olive oil
- 1 shallot, mined
- 1 cup (150 g) white mushrooms, thinly sliced
- ½ cup (120 ml) dry white wine, separated
- 2 tbsp (15 g) flour
- 1 cup (240 ml) chicken broth
- 2 garlic cloves, minced
- ¼ cup (60 ml) whole milk
- 3 dashed Worcestershire sauce
- 1 tbsp (15 ml) fresh parsley, minced
- Salt and Pepper to taste
Instructions
- Season chicken with salt and pepper, both sides. Heat 1 tbsp (15 g) butter and 1 tbsp (15 ml) olive oil in a large skillet. Once sizzling, place chicken in skillet and sauté on both sides until almost cooked through but not completely. Set chicken aside on a plate to rest.
- Meanwhile, sauté shallots and mushroom in the pan drippings until soft and tender. Add a little more olive oil if needed. Then deglaze pan with ¼ cup (60 ml) of the wine, scrapping up the brown bits with a wooden spoon. Reduce the mixture by ⅓ and then transfer it to a bowl and set aside.
- In a cleaned-out skillet, melt 3 tbsp (45 g) of butter. Once foamy add the flour, cook for 1 minute until a paste forms. Slowly whisk in the chicken broth and remaining ¼ cup of wine and simmer, whisking all the while, until thickened. Then whisk in the garlic, milk, Worcestershire sauce and parsley. Then add in the cooked shallots and mushroom mixture. Season with salt and pepper if needed.
- Add the chicken to the sauce, spooning it over the chicken, cover and simmer for 5 minutes, to finish cooking the chicken all the way through.
- Transfer chicken to a small platter or shallow casserole dish and spoon sauce over it.
- This dish pairs really well with my smashed or mashed potato recipes!
Notes
To save time you could cook the mushroom shallot mixture in advance.
If you don't drink alcohol you could replace the quantity of wine with more chicken broth
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 373mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 20g
Marsha says
Delicious my husband and i loved it, because it’s just the two of us, we cut the recipe in half, but not the wine or the mushrooms, would definitely make it for company coming! Who knows when that will be 🤷♀️ Great recipe 👍😊
Judy Pasqualone says
This looks so delicious...can’t wait to try it. Just want to thank you for all your great recipes and the videos are exceptional. I save then all and really get excited to try new ones. I just basically cook for myself, occasionally for son, daughter-in-law and grandkids but they live a bit of a distance away and it’s sometimes difficult to transport meals. So looking forward to this one soon.
Beth Le Manach says
Aww I'm so glad you enjoy them! This recipe is a favorite of ours, I hope you enjoy it too! 🙂 Happy New Year!
Barb says
Hi Beth!
This is wonderful!! I made this with your Smashed Potatoes and it is a beautiful, company worthy dish!!!
It did take a couple of hours, but tender and delicious!! I am 80 years old, but still love to try new recipes, set a pretty table and WOW my guests!!!
Maryann S. says
This looks delicious. Can it be made ahead of serving time? If so, how would you reheat it without it drying out?
Your recipes are great! Thank you for your thorough explanations.
Beth Le Manach says
This is a hard recipe to make ahead of time. But I think what I would do is make the whole dish. Place in a casserole that is not too big or shallow (so the sauce doesn't dry out when reheating) refrigerate, and then add 1-2 tablespoons of water to the sauce to loose (since the cornstarch may thicken too much as it cools) and then cover with foil and reheat at 350F for 20 mins or until the chicken is warmed through. I wouldn't put it in the microwave for fear of damaging the texture of the chicken. Hope that helps ad so happy yo know you are enjoying the recipes! 🙂
Patricia Robertson says
Exceeded my expectations! absolutely delicious. A little time consuming, but worth it. Great depth of flavor. I served it with the smashed red skin potatoes with the garlic butter, yum! I’m printing this recipe and keeping it in my “yum” file.
Thank you.
Beth Le Manach says
Aww YAY! I love it that I made it into the "Yum file!" I'm so honored! 🙂 Yes this one is a bit time consuming, great for a Sunday night dinner, and I'm SO glad you made it with the smashed potatoes that's the best combo! YOu can also serve those with my Chicken Picatta Recipe too which is a lot quicker to prepare! Hope you enjoy!
Joan Lind says
As always, Beth, you are the BEST. I love your recipes and have used man6 of them. This one is an absolute keeper, and I will make it as soon as I go grocery shopping again for all the ingredients. Thanks, Beth! (PS. Yes, black print please. 😁
Kennan says
Please print your recipes in black. The grey is rather hard to see with my sixty year old eyes.
Beth Le Manach says
Oh no! So sorry about that! I think it must be a setting somewhere in my blog's theme? I dig around to see if I can find it to make it darker!
Peg Erbes says
I've made this several times substituting when I had to. Yesterday I made it exactly as written because I even had shallots in the crisper. Wadda ya know - those shallots gave this dish a punch that took those chicken breasts to a whole different level. I'll surely be making this in the future but not until I have everything at hand!
Beth Le Manach says
Ha! Don't they?! Shallots are my secret weapon in the kitchen! They bring so much flavor to anything they are paired with. You know is also good? Sautee a few up in some olive oil and salt and pepper then add them to an omelet with spinach and swiss cheese! SO good! And easy when you need a quick meal!
Missy says
Love your recipes. Would I be able to do this with airline chicken?
Edie says
Can this be popped in the oven to finish cooking the chicken or would that dry out the sauce?
Beth Le Manach says
Unfortunately, the oven would dry out the sauce too much :(. Best to finish on the cooktop! 🙂 Hope you enjoy!
erik says
I consider myself a good cook and I've made many a version of white wine chicken but this dish really was superb and now one of my favorites!!!
Beth Le Manach says
So glad to hear it! It's one of our favorites too! 🙂
Chrystal CArter says
This has become a new family favorite. Everyone loves it. Delicious and easy to prepare!
Clare says
Hi Beth, I love following you. Your recipes are so delicious. I have one question. My husband doesn't like mushrooms. Do you have any suggestions on replacement of mushrooms or should I just omit them. It would seem the mushrooms would add a lot of flavor to the sauce.
Zouhair says
Hi..Very proud following you on all the social media..and posting your recipes to my media...I liked this recipe very much and want to try it at Home..I am Non- Alcoholic how i can replace the white wine and still can enjoy such scrumptious Dish..thanks and best wishes...
entertainingwithbeth says
Oh sure you can swap the wine for more Chicken broth 🙂 Hope you enjoy!
Manu says
Es ist unglaublich lecker.
Joan says
Beth, you are a genius! I can hardly wait to try that white wine chicken dish!
entertainingwithbeth says
Oh you will love it! It's so yummy! (and easy!) Hope you enjoy!!