You need a heavy white wine to stand up to the richness of this dish. I would personally pair a Chardonnay, Marsanne blend (such as a white Côtes du Rhône blend), Semillon or a Viognier.
Chicken in creamy mushroom sauce
An absolute favourite pairing, pan fried chicken breast in a thick and creamy mushroom sauce. It’s simple yet delicious, and easier to make than you may think.
Servings
2 Servings
PREP TIME
5 mins
COOK TIME
30 mins
TOTAL TIME
35 mins
Difficulty
Easy
Wine pairing
Chardonnay, Marsanne, Viognier
Ingredients
2 chicken breasts, butterflied
1 tbsp oil
2 tbsp butter
3 garlic cloves, crushed
200 g mushrooms, sliced
½ cup white wine
½ cup chicken stock
1 cup heavy cream
1 tsp Dijon mustard
1.50 tbsp plain flour
¼ cup grated parmesan
2 tbsp parsley, chopped
1 tsp each salt and pepper
Ingredients
2 chicken breasts, butterflied
1 tbsp oil
2 tbsp butter
3 garlic cloves, crushed
7 oz mushrooms, sliced
½ cup white wine
½ cup chicken stock
1 cup heavy cream
1 tsp Dijon mustard
1.50 tbsp plain flour
¼ cup grated parmesan
2 tbsp parsley, chopped
1 tsp each salt and pepper
Note: This recipe, unadjusted, makes 2 very generous serving sizes with enough sauce to slather over vegetables and sides, with some still left to mop up with bread. If you’re a fiend for sauce like me, the quantity will be perfect! However if you want smaller portion sizes, this recipe as is with 2 very large chicken breasts could easily feed 4.
- Ask your butcher to butterfly the chicken breast for you. Otherwise, slice it in half carefully to get two thinner fillets out of one breast.
- Substitute the white wine for more chicken stock if you prefer.
Variations
You can add 1/3 cup of spring onions per 4 serves for flavour and colour.
If you want to make the dish even more decadent, substitute some of the cream for mascarpone.
Directions
1Cook the chicken
1. Season the chicken breast with the salt and pepper.
2. Add the oil to a large saute pan or frying pan, and heat over medium-high heat.
3. When the oil is hot add the chicken and cook, turning every few minutes so it doesn’t burn, until the internal temperate reaches 70°C / 160°F (the chicken will continue cooking while it rests, and you’ll return it to the pan later to warm it through).
Tip: The oil is hot enough when it sizzles on contact with the chicken.
4. Remove the chicken to a plate and cover with foil to keep warm.
2Cook the sauce
1. Turn the heat to medium-low. In the same pan, add the butter and once melted, add the mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have softened (about 5 minutes).
2. Add the flour, stir, and cooked another 1 minute.
Note: The flour will make the mushroom mixture go thick and gluggy, but it’ll loosen up again when you add wine or stock in the next step.
3. Add the wine, stir well, and bring to a simmer for 5 minutes or until the wine has reduced by about half the original volume.
4. Add the mustard and the stock, bring back to a simmer and cook for another 5 minutes.
5. Finally, add the cream, parmesan and parsley, stir and cook until it’s warm and thickened, just a few minutes.
6. Return the chicken to the pan for another few minutes so it warms through and the flavours begin to infuse. Season with more salt and pepper to taste.
Wine pairing