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Skillet Chicken and Mushroom Wine Sauce – easy, elegant and delicious!
Tender and flavorful Skillet Chicken and Mushroom Wine Sauce
This Chicken and Mushroom dish is easy enough for a weeknight but good enough for an elegant dinner party with your best company!
I adore everything about this dish and bet you will too! This delicious recipe for Skillet Chicken and Mushroom Wine Sauce was first posted in 2015 and has been a favorite ever since.
I’ve streamlined the process a little and tweaked the recipe just a bit, but it’s still the same one-pan, moan-worthy, restaurant quality chicken dish we love and depend on.
What kind of mushrooms are best for this Skillet Chicken and Mushroom Wine Sauce?
For this recipe I’m not stuck on using one kind of mushroom. I often see which mushrooms look best when I get to the store and go with it. The mushrooms featured in the photos above are Baby Bella’s.
These deliciously earthy mushrooms are a smaller version of the popular portabella mushroom. Baby bella’s are cremini mushrooms that have been allowed to mature for 7 days longer than commercial cremini mushrooms.
For this dish you can also use white mushrooms or a mixture of the two.
What’s the best way to clean mushrooms?
Mushrooms grow in a damp environment so they are fine to be washed. However, I never let mushrooms sit in water or they’ll eventually start to soak up the liquid. I clean each mushroom individually by wiping with a water soaked paper towel to remove the dirt.
You can also lightly rinse the mushroom under a stream of water, but if the gills are exposed under the cap I usually don’t turn the mushroom upside down in the water. Allow the mushrooms to dry in a strainer or pat dry with paper towels.
Is it okay to cook the mushroom stems too?
Yes, please use the entire mushroom. Just cut off the rough, woody, dried up end of the mushroom before using.
What are the secrets that make this dish so flavorful?
Building layers of flavor is the simple, easy way to make a dish flavorful. First, brown the chicken to seal in the juices then set aside to rest. All those nice flavorful bits of chicken goodness remain in the pan for the next step.
Next, cook the mushrooms, undisturbed, until dark golden brown on one side. Flip the mushrooms and stir until the moisture is released, and then evaporated. Add a hefty pile of thinly sliced shallots to the pan and sauté until tender and starting to caramelize.
Quickly sauté minced garlic with the mushrooms just until fragrant, about 30 seconds.
Next, carefully pour the white wine into the hot pan. Stir quickly while scrapping up the bottom of the pan to deglaze. This process incorporates all those crusty bits of flavor into the sauce building all that amazing flavor.
Finish the dish by adding fresh thyme sprigs, chicken broth, Dijon mustard and a little cream. Heat just until the sauce is thickened and warmed through.
Can you double this sauce / gravy in this dish?
Yes you can! However, take care to brown everything in batches to achieve the best flavor and color.
Cut the chicken breasts in half diagonally to create quick cooking cutlets.
This chicken is not just any old dried up piece of bird. These cutlets are tender, moist, juicy and delicious bites of chicken! Cutting chicken breasts into thinner cutlet size pieces helps the chicken cook quickly and more evenly.
You can cut your own chicken breasts or buy them from your local grocery store packaged as cutlets. Chicken tenders would be fine here too, just adjust the cooking time.
Another alternative is to use whole chicken breasts that have been pounded to an even thickness. And finally, feel free to use boneless, skinless chicken thighs in this chicken mushroom recipe, too. It’s all good!
What’s the best way to serve this Skillet Chicken and Mushroom Wine Sauce?
We like to serve this chicken with something fresh and green like a salad, steamed broccoli, green beans or oven roasted Brussels sprouts. In addition to something green, serve this creamy chicken with wild rice, buttery mashed potatoes or a nice flat noodle. However, don’t forget the crusty bread to soak up the wine sauce. Yummy!
Ingredients needed to make Skillet Chicken with Mushroom Wine Sauce:
- boneless, skinless chicken breasts – for this recipe you’ll need 3 large breasts, or 6 chicken cutlets. You can also use chicken tenders, or boneless skinless chicken thighs
- all-purpose flour – for dredging the chicken
- salt
- pepper
- garlic powder
- mushrooms – any small variety of mushrooms will do
- unsalted butter
- olive oil
- garlic
- shallots
- chicken broth – we prefer low-sodium to ensure the recipe is not too salty
- dry white wine
- heavy cream
- fresh thyme
- Dijon mustard
- cornstarch – for thickening the gravy
You probably have most everything needed on hand already. I hope you’ll give this recipe a try!
If you’re lucky enjoy to have leftovers, reheat gently in the microwave for another delicious meal.
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Skillet Chicken and Mushroom Wine Sauce
Ingredients
- 3 boneless skinless chicken breasts cut in half horizontally into cutlets
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 12 ounces mushrooms, cleaned and thick sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoons olive oil
- 2 garlic cloves, minced
- 2 large shallots, sliced thin
- 1 ½ cups chicken broth, low sodium
- ½ cup dry white wine
- ½ cup heavy cream
- 2 large springs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Instructions
- Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
- In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
- Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
- Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.
- Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
- Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.
Recipe Notes
- To make chicken breasts easier to slice into cutlets, put them in the freezer in a single layer for about 15 minutes.
- Any dry white wine will do for this sauce. For this recipe I typically use a Chardonnay. If you don't drink wine, substitute white grape juice or additional chicken broth in this recipe.
- If you prefer more sauce / gravy, double the ingredients starting with 2 extra tablespoons of butter in Step 4. Then double the amount of mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard and cream. Enjoy!
- Make sure the mushrooms are very dark on one side before turning for the best flavor and color. Once turned, cook until the moisture is released and then completely evaporated before adding the shallots.
Nutrition
Looking for more delicious chicken and mushroom recipes?
Finally, if you follow SRFD you’ve probably noticed I have a little chicken and mushroom recipe obsession.
We’ve combined these two favorite ingredients in our Chicken Thighs with Mushroom Herb Pan Sauce. It’s a wonderful meal the whole family will love.
This hearty Chicken Wild Rice Casserole is filled with nutty rice, tender chicken and plenty of flavor.
Everyone loves our favorite classic Chicken Cacciatore. This foolproof recipe is a must try!
Always incredible Chicken Marsala is so good and loaded with layers of flavor. Similar to our Skillet Chicken and Mushroom Wine Sauce but with a slightly different flavor profile.
And finally, don’t miss this hearty and delicious Creamy Chicken and Wild Rice Soup. It’s the perfect for soup season!
Each recipe is a favorite at our house. I hope you’ll try them all!
Deb Lively says
Very good, added little onions in with mushrooms my husband ate two plates, which he always wants red meat, but this was so yummy, had with Asparagus Thank you this is a keeper
Tricia Buice says
Thank you Deb! This makes me very happy indeed 🙂
Mary B Seipp-Elmer says
I don’t usually leave reviews on recipes I find online, but I have to on this one. It’s amazing!! It has simple ingredients, and combines them to make a very delicious dish! Thank you!!!
Tricia Buice says
Thank you Mary! We appreciate you taking the time to comment and for trying the recipe. Very happy you enjoyed it 😉
Cindy says
It was delicious! My husband said that’s a keeper!! We had mashed potatoes & asparagus with it! Our company asked for the recipe! I did add more cornstarch for thickening, otherwise followed the recipe to a T!!
Tricia Buice says
Thanks Cindy! It’s always wonderful when everything comes together. So glad it worked for you especially when you’re making it for company. Bravo!
Jeannette z says
Tastes delicious, I’ve star removed for instructions. The video doesn’t show the addition of broth and the instructions written didn’t mention the addition of cream. I added them at the same time, it was still thin after 5 minutes so I ended up doubling the corn starch, that being said, it was very good! We had ours with french bread and garlic oil, so good!
Tricia Buice says
Thanks for the feedback Jeannette. The broth and cream are both added in step 5, as written in the printable recipe. The video is meant to be an overview so every element is not always featured. Make sure all the moisture from the mushrooms is evaporated before proceeding or the gravy will be thin. Adding more cornstarch is the perfect solution if you want a thicker sauce. Thanks for trying the recipe.
Sandra Gottlieb says
I had so many substitutions in this recipe and it still turned out superb!!!! Used onion for shallots, milk for heavy cream, had no garlic, just used garlic powder, canola oil for olive oil, finally found some homemade chicken broth in the freezer, snd had almost enough white wine in the fridge! Crazy! I wanted to post a pic because it looks just like your pic, and it was delish! My hubby does not like chicken breast, but he liked this! It was moist and tender! I usually cook meat too much and it is dry. I went right by the instructions and they turned out perfect! Will have to try another of your recipes.
Tricia Buice says
Oustanding! So glad this was a success Sandra. And so glad you’re going to try another 😉 Enjoy!
Debra says
I had some chicken and was looking for a way to use it. I take food to a homeless shelter and wanted it to make enough. I doubled the recipe. Turned out perfect! The sauce was amazing! Thanks!
Tricia Buice says
Hi Debra! Thank you so much for the feedback and for sharing this chicken with those in need. I know a blogger that lives in a big city and has been feeding the homeless for years with her creations. Such a wonderful effort on your part. Thank you for putting your kindness out in the universe!
Stephanie Martin says
We made this tonight as a mushroom gravy served over steak. AMAZING!! The only change I made, because I was serving over steak is using beef broth instead of chicken broth. Didn’t have to wash the pan, because it was scraped clean by the entire family.
Tricia Buice says
Yum!!! Love this idea Stephanie. Thanks so much for sharing your adaptation with us. Bravo 😉
Rene says
I’ve made and loved! Can it be made in advance and frozen to take on vacation?
Tricia Buice says
Hi Rene. I’m sure this chicken will be fine to freeze, but I don’t think the textures will be as good once thawed and rewarmed. You might need a little extra splash of broth or wine to thin the sauce. Let us know if you try freezing it and have a wonderful vacation!
Mama G says
I loved this recipe! Just added a teaspoon of tomato paste in the tube. Served with Parmesan risotto and asparagus! Thank you!
Tricia Buice says
Thanks for the feedback Mama G. Parmesan risotto sounds terrific!
Mary says
Great recipe! I did add a cup of chopped kale and chopped sundried tomatoes just for fun…made for a little more yum!
Tricia Buice says
Love the addition of kale Mary! Sounds great. I have another recipe for Chicken with Sun-dried Tomato Cream Sauce you might like. It has tons of flavor. Enjoy!
Beverly says
Can this be made the day before please??
Tricia Buice says
Hi Beverly. The leftovers are always so good rewarmed the next day. So I think it will be fine to make ahead. Undercook it a bit and wait to add the chicken to the sauce until the next day. Store the sauce and chicken separately. Let us know how this works out for you!
Kathy says
I refrigerated leftover sauce with the chicken. To reheat, I cut up the chicken and microwaved all with a splash of water and covered with a piece of paper towel. It was as delicious on the second day, just not as pretty.
Tricia Buice says
Thanks for the feedback Kathy. Such a delicious dish and we’re thrilled you enjoyed it. Thanks again!
Laura Hotinger says
Fabulous recipe!! I will definitely make it again!!
Tricia Buice says
Thanks Laura. So glad you enjoyed it!
susan minicucci says
My family love this . It’s on our weekly meal plan.
Tricia Buice says
Thank you Susan!! I am absolutely thrilled you’re enjoying this chicken dish. Always a favorite at our house!
Cheryl says
I can’t eat chicken, so I never cook it. Everyone loved it and it came out perfect!
Tricia Buice says
Thanks for making it Cheryl, even though you can’t eat chicken. I’m so glad they enjoyed it!
Kate says
Wow this was absolutely delicious!! It does take some time to make but it is definitely worth it! The flavour of the mushrooms, wine and thyme, just wow.
Tricia Buice says
Thanks Kate! Once everything is prepped, it comes together quickly. Thanks for the feedback and so happy you enjoyed this tasty chicken!
Lisa Hales says
I made this for my husband and I. I used one large chicken breast as that’s enough for us. I cut about 1/3 of the sauce ingredients and halved the flour and spice dredge. Also, I used half and half instead of heavy cream. After preparing the recipe as directed, I added cooked baby peas. We loved this recipe! Thank you, Saving Room for Dessert. I’m looking forward to trying your skillet enchiladas recipe.
Tricia Buice says
Thank you Lisa! Next time you might like to make the entire recipe. Leftovers really are pretty great. Enjoy the skillet enchiladas – another one of my personal favorites!
Carla Arellano says
This is delicious! I am GF so no flour used and it was just perfect. The sauce is full of flavor and well balanced. Thank you!
Tricia Buice says
Thank you Carla. We appreciate the feedback and the 5-stars!!!
Anne Marie Helstrom says
Oh YUM!
Tried this last night with what we had in-stock… Sutter Home White Zinfandel, light cream, and used onions as we didn’t have shallots in the pantry…we also had some ham left from Easter, and baby swiss cheese, so we topped the chicken with ham and cheese, like open-face Corson Blu and it was absolutely DELISH!
I muddled the order (added the cornstarch before the cream), yet it was STILL perfection…this is one of those recipes where ordinary cooks like me can NOT believe WE made something SOOO gourmet! Oh, forgot, didn’t have any kind of rosemary, but will restock cupboards and try it your way next time around. Thanks for putting it together and sharing it with us!
Tricia Buice says
Oh Anne, how wonderful! I LOVE your comment. What a great adaptation with the ham and cheese. Wow!!! This made my day!
Bertha Euring says
This recipes looks wonderful I will be trying for my Sunday dinner this week. I hope my presentation will look the same as yours I am all about presentation
Tricia Buice says
Hope it turns out terrific Bertha! Just follow the directions and be sure to brown the chicken and mushrooms well. So tasty!
Susan says
We made some changes to be dairy free and also use what we had on time. We didn’t have shallots, so sautéed a chopped onion before adding the portabella mushrooms. Only had dried thyme, not sprigs. Also, we used coconut milk instead of cream. Not huge fans of white wine, so we didn’t have any on hand. Used a Cabernet instead. We absolutely loved this.
Tricia Buice says
So glad you enjoyed it Susan! Thanks for the feedback and for trying the recipe. Love your adjustments 🙂
Holly says
Delicious! Doubled the sauce/gravy since my husband is a gravy guy. The flavor was SO good and using cooking wine instead of extra broth definitely makes a huge difference. Will definitely be making this again!
Tricia Buice says
Thank you Holly. Extra gravy is always a good idea 🙂 Thanks again for taking the time to comment. Enjoy!
Kayla says
Very tasty but the sauce never thickened or I would have given it 5 stars. I’m sure it’s my fault, just wasn’t sure where I went wrong.
Tricia Buice says
Thanks for the feedback Kayla. If the sauce is not as thick as you’d like, add a little more cornstarch. Also make sure you’re letting the mushroom moisture evaporate before moving on with the recipe. Perhaps your chicken was juicier or the pan wasn’t hot enough. Hope you’ll try again.
Barbie says
I am a horrible cook and still learning. I took my time with this recipe and my food-snob husband even approved my bad version of cooking it. I substituted broth for drained organic chicken soup and scallions for a tiny amount of finely chopped red onion. I cooked my very large chicken breasts in the skillet as directed but the middle was still very rare, so I put them in the toaster oven until the middle reached 160 degrees. My sauce didn’t quite thicken up and I added some additional corn starch. I served with mashed potatoes and roasted broccoli. I will defiantly make again and will make sure to try with scallions next time.
Tricia Buice says
Hi Barbie! So glad you tried this recipe and am very happy it worked for you. Next time, try using shallots instead of scallions. Shallots can usually be found near the garlic at your local grocery store. They look like small red onions. If you can’t find them try using half a small red onion. Enjoy and best wishes for happy meals!
Elaina Serres says
Omg I made this and it was perfect my husband loved it and we had with mashed potatoes and Asparagus. and we have lots of leftovers.
Tricia Buice says
Thank you for the feedback Elaina! Enjoy the leftovers 🙂
Libby says
Can this dish be made a few hours in advance and re-heated later, making sure the chicken is fully heated ?
Tricia Buice says
Hi Libby. Yes you can but the sauce may thicken a bit. I would have hot chicken broth on hand to thin if needed.
Mirella Dhondee says
Hello,
I’m writing from Mauritis Island. I tried your recipe last Sunday as it was Mother’s day in Mauritius, trust me, it was awesome. Everyone enjoyed the meal, I did exactly as you advised and it was successful.
Many thanks again, just to let you know that my son asked for it again ?
Mirella
Tricia Buice says
Hello Mirella! What a gorgeous island you call home. Looks like everyday is a vacation in a tropical paradise. Thanks for trying our chicken and mushroom dish. So glad you enjoyed it and were able to adapt the recipe to ingredients available to you. Thanks again and I hope you enjoyed your Mother’s day 😉
Lois Demers says
I’m giving this 5 stars because my husband loved it! I actually thought it was a bit bland, but I think that’s my fault. I used red wine, that’s all we had, I think white might have added more zing. I used lightly breaded chicken breasts so I don’t think I got those good crunchy chicken pieces in the pan. And I am used to more spice (spicy meatballs and sausage at lunch, and quite hot curried pork last night). I also used dried thyme, just eyeballed it, maybe not enough. I will definitely make it again, using the right wine and chicken.
Tricia Buice says
Thanks for the feedback Lois. Be sure to brown the chicken and mushrooms well to create a flavorful base. Enjoy!
AbbyC says
Can I use water instead of chicken broth?
Tricia Buice says
Hi Abby. No I don’t think that’s a good idea. You can substitute vegetable broth perhaps, but water has no flavor and won’t add anything to the dish.
Bob says
Tried the recipe for dinner tonight.
I used portobello mushrooms and loved the flavors
Five star dinner.
Thanks for sharing the recipe !
Tricia Buice says
Thank you Bob. Can’t go wrong with mushrooms, wine and chicken!
Hannah says
This turned out absolutely delicious! Next time I will double the recipe and wow some more guests. Loved reading comments from others about the addition of carrots. I paired mine with steamed broccoli and rice. Thanks for inspiration for a tasty, yet easy, meal!
Tricia Buice says
Thank you Hannah! We appreciate the feedback and thank you for trying the recipe.
Lauren says
I just made this super-easy recipe (having already had everything but cornstarch in the kitchen), and it is delicious! I used leftover dredging flour to thicken, just a bit, and I also cut the chicken into chunks, and I added half a yellow onion and a chopped carrot to the mix. I doubled the sauce (duh!) and have plenty to pour over pasta. I can’t wait to invite a friend over tomorrow for leftover lunch! It’s going to be a winner for dinner parties too.
Tricia Buice says
Thanks for trying our recipe Lauren. Love the addition of carrots to this recipe! I bet the color really pops. Enjoy your luncheon and thanks a bunch for taking the time to comment.
Judy Miller says
I made the skillet Chicken and Mushroom Wine Sauce – delicious!! I had some de-alcoholized Chardannay which gave the same flavour without having to cook away the alcohol. I served it over pasta bowties. Yum yum. Thank you Tricia!
Tricia Buice says
Fantastic non-alcohol solution Judy. Thank you so much 🙂
Susan says
I don’t eat mushrooms. How would it taste without?
Tricia Buice says
Hi Susan. I haven’t tested this recipe without mushrooms. If you give it a try, please let us know how it turns out. I’m sure there are others that don’t care for mushrooms, too.
Kim says
Tastes great! Maybe a bit less wine next time. I doubled the sauce part and we ate it over mashed potatoes. It was really good.
Tricia Buice says
Thanks for the feedback Kim. Glad you enjoyed this chicken!
Dillie says
Absolutely wonderful chicken recipe. Made quinoa as a side, and the mushroom wine sauce over the quinoa was an excellent pairing.
Tricia Buice says
Quinoa sounds perfect with this chicken Dillie. Thank you!
MarySC says
I decided to branch out from my usual chicken Marsala and tried this. Oh my goodness! Absolutely great flavor! I followed the recipe exactly up to the sauce. I then did improvise a bit, using about half the cream and probably more wine and stock (homemade turkey stock from the freezer), and thickening with the leftover dredging flour mixed with a half cup of stock. I forgot the Dijon and didn’t miss it. I served this with cauliflower purée and it was lovely… but I would be happy with a dinner of just a bowl of the mushroom sauce!
Tricia Buice says
Sounds fantastic Mary! Thanks for the feedback and for trying this chicken 🙂
Suzette Percival says
Can I substitute another ingredient for the heavy cream for the Skillet Chicken and Mushroom Wine Sauce? I have a hard time digesting heavy cream.
Tricia Buice says
Hi Suzette. Half-and-half or whole milk would be your best options. I haven’t tested the recipe with any other products. Hope you get the chance to enjoy this dish!
Marianne says
Made your dish the other day with portebella mushrooms and followed all your directions. It was absolutely delicious! I will definitely make again!
I served dressing and cranberries with it ( my sisters favorites) and she loved it! Thank you for sharing.
Tricia Buice says
Thanks Marianne! I bet the pop of tart flavor from the cranberries was lovely with this chicken. Thank you for trying it and for taking the time to comment.
Donald says
I found a nice handful of prime oyster mushrooms yesterday, and put them in the fridge overnight. Today I thawed some maitake I found earlier and chopped them with the oysters for this recipe. I used whole milk instead of cream and dried thyme, but no other alterations. It was absolutely delicious with mashed potatoes.
Tricia Buice says
Sounds absolutely lovely Donald. Thank you!
Robyn says
LOVED this recipe!!! Used thinly sliced onion instead of shallot. Served over egg noodles. This is a keeper and will pass it on!
Tricia Buice says
Thank you Robyn! It’s a keeper for sure.
Joe in the Tetons says
Absolutely fabulous. I used the organic chicken breast tenderloins from Costco. One question, did you remove the mushrooms once browned? I left them in while finishing up the sauce and they weren’t as pronounced as in your pictures. Next time I make this I think I’ll remove them and then place them back in the cast iron skillet after the chicken has been placed in the sauce. We served it with rice pilaf and broccoli. Thank you.
Tricia Buice says
Hi Joe! Thanks for commenting. I removed about 1/4 of the mushrooms before proceeding to use as a garnish for photos. It’s not necessary to do this, but it does make a bigger impact, visually. You have a good eye and great taste – rice pilaf sounds terrific.
Liz kessler says
I have rotisserie chicken from Costco- can I just warm this instead of using raw chicken breasts
Tricia Buice says
Hi Liz. That may be fine but I haven’t tested it so I cannot say for sure. You’ll miss a little flavor boost from browning the chicken but it’s worth a try!
Francis Henry says
Delish. I used boneless skinless thighs which I think give more flavor, cleaned them up and slashed a little for flatness, served over egg noodles. Wow.
Tricia Buice says
I bet this was terrific over egg noodles Francis. Thanks for trying the chicken recipe and for commenting. Bravo!
Susan says
Absolutely delicious! I will definitely be making this again!!
Tricia Buice says
Thanks Susan!
Haley says
This recipe was perfect. I used chicken thighs because that’s what I had on hand but followed the rest of the recipe exactly. My husband said that this is a recipe to make to impress dinner guests! He was gushing over how much flavor was in the sauce. Thank you!
Tricia Buice says
Perfect! Thanks so much Haley. This comment made me smile from ear to ear. Thanks for taking the time to let us know how it worked for you.
Neal B. says
This was an outstanding recipe! I made it with one small change. I used a beurre manie’ to thicken rather than corn starch because flour based thickener works better with leftovers than does corn starch, in my opinion. I used the leftover flour and seasoning from dusting the chicken and mixed it with melted buter to thicken my gravy. It was a homerun! On the first night I served this on rice. Second night I served it on cauliflower rice. Both were delicious! This recipe will stay in my collection!
Neal
Tricia Buice says
Thanks for the feedback Neal! Sounds terrific, love your tips 🙂
Holly says
My boyfriend told me he fell in love with me even more after trying this recipe haha. It’s a winner! Thank you for sharing!
Tricia Buice says
Haha – thank you Holly! Sounds like a smart boyfriend 😉 You might want to hang onto him!
Hera says
It tastes good!! But my dish came out grey-er than it’s supposed to be. Must be how I sliced/cleaned the mushrooms!!! Will try better next time, it tastes fantastic with coleslaw and brown rice.
Tricia Buice says
Hi Hera! Be sure you are browning your chicken, it needs a good sear. Also the mushrooms should be very dark before turning and stirring. The mushrooms also need to release their moisture before proceeding. Good luck! Glad you enjoyed it anyway 🙂
Marianne says
Very tasty! I made just a half batch since it’s just the two of us. I also used medium dry sherry instead of white wine and that added a nice flavor. Mine looked just like the photo when I was done.
Tricia Buice says
Outstanding! Thanks for trying the chicken dish Marianne and for taking the time to comment 🙂
Vanessa says
So good & easy! I love mushrooms, kids loved it too. Thank you for a flavorful yet quick dinner!
Tricia Buice says
Thanks Vanessa. So glad you enjoyed it!
Kristen says
I made this last week and followed the recipe exactly. It was so incredibly bland. It looked great, but had no flavor.
Tricia Buice says
I’m very surprised by your one-star rating Kristen. When made properly, this chicken is very flavorful. I hope you’ll try again and brown your chicken well, and cook the mushrooms until seared. These few simple steps make all the difference in building flavor for this dish.
MarySC says
I’m guessing a nonstick skillet was used. This is one of those recipes where a stainless or cast iron skillet is really needed to get everything to brown and produce a marvelous fond to be scraped up into the sauce.
Sheri Baggett says
Absolutely DELICIOUS!
Tricia Buice says
Thanks Sheri!
Jbeam says
I thought the sauce and seasonings were fine, always a matter of personal choice, but I will make it again and riff on it. I tend to make recipes as written the first time before making adjustments. What I do not understand at all is cooking chicken cutlets for 8 – 10 minutes. The chicken breasts I buy usually weigh around 6-7 oz split, boned and skinned per half breast and I wouldn’t fry them that long. Thinner cutlets fried or sauteed for 8 or 10 minutes are as tough and dry as leather. Maybe if you are unable to get decent chicken, I am fortunate in that there is a chicken butcher shop near my house that sells both wholesale to stores and restaurants around the Chicago. and retail out of the shop. They go through 4000 chickens a day just for breasts plus sell a ton whole chickens. Their chickens are now farm raised somewhere in the Carolinas where they are killed, cleaned and trucked in overnight, every night, and they are excellent. If you have access to fresh well raised chickens you want to eat them cooked just past pink but still juicy, otherwise it is a waste of good chicken. Try this recipe for yourself but if you have decent chicken don’t cook all the juice out of it.
June says
Terrific. I did add 1/4 cup Marsala and 1/4 cup white wine as I love the Marsala flavor. Easy and quick.
Tricia Buice says
Sounds great June. Thanks!
Ashley says
Simple to make but tasted like a 5* dinner. Will 100% be adding it to my dinner rotation!
Tricia Buice says
Thank you Ashley!
Jenny says
I was helping my mother-in-law after she had surgery and searched Pinterest to find a recipe that was easy to make and also a sort-of comfort food. I chose this recipe and it was more than comforting…it was delicious. She and I (and my hubby) enjoyed it very much! Thank you for the recipe. BTW, I served it over mashed potatoes with green beans on the side. Yum:)
Tricia Buice says
Thank you Jenny! You are a good DIL to be there when she needed you. Mashed potatoes and green beans are perfect! Total comfort food 😉
Ann Green says
Very very good. I made this with a baked potato as a side but half way through our meal we put the chicken on top of the potato! It was delicious. I’ll make this for dinner guests in the future!
Tricia Buice says
Thanks Ann! Love adding a baked potato on the side. Yum!
Mary says
We loved it! I am recently retired due to Covid, I feel like a grounded teenager itching to get out. I saw your recipe today, went to the store, and enjoyed making it on a Monday night! While working, I typically had crockpot meals on Mondays. I am so happy to have discovered your recipes! You provide extensive tips and tricks for all levels of cooks!
Tricia Buice says
Thanks so much for commenting Mary! I love that this made your list for a simple weeknight meal. Done right, this dish has tons of flavor 😉
Leah C says
I’ve made this twice already, and loved it. I never keep shallots on hand so I substitute with whatever I feel like – last time I used some diced white onions, this time I used a leek. Both good options. I used dried thyme. I’m sure the fresh thyme would give it even more flavor. Additionally, whenever I’m making gravy for chicken cutlets I just thicken it with the flour left over from breading the chicken. (I usually have some left over!) Feels less wasteful that way.
We like it over rice but I would love to try this with the potatoes next time.
Tricia Buice says
Great tip on the flour Leah! So happy you’ve been enjoying this chicken dish. Try it over noodles sometime too 😉
Elizabeth Smith says
I made this a few nights ago, and it was delicious! I added a little more garlic, simply because I like garlic. My husband asked if we could have that chicken dish again the following evening!
Tricia Buice says
Wow thank you Elizabeth! Your husband sounds like a man who knows what he likes 🙂 We LOVE this dish and so glad you did too.
April Oestman says
I made this for supper tonight without any changes. Delicious!
Tricia Buice says
Thanks April! So glad you enjoyed it.
Kimberley says
Made this tonight…delicious…I did find the sauce a bit thick so I thinned with a bit of milk…served with spaghetti squash and broccoli.
Tricia Buice says
Sounds delish Kimberley! Love this lower carb option 🙂 Thanks for commenting and for trying the recipe.
Wendy says
Is it possible to make the sauce in advance? Then make the chicken later and add the sauce back to the pan after the chicken is done? I am making this for 12 people tonight and was hoping to get the sauce made during the day for time purposes.
Tricia Buice says
Hi Wendy. I’m not clear on the process you’re offering. The chicken has to be seared in the skillet first or there will be no flavor in the sauce. The crusty bits left behind in the pan is where the flavor begins. If you want to make the chicken as directed in the first steps, then make the sauce, this would be a good place to stop and finish later. Good luck – a dinner party for 12 is a big deal!
Mel says
Love this recipe! Absolutely delicious. I left out the mustard as I’m not a huge fan and didn’t bother with the cornflour as it seemed thick enough for my taste. Served with mashed spuds and green beans. Is definitely in my weekly faves now. Like someone else commented, I’ve never left a review before for an internet recipe but just had to say ‘thanks’. So easy and really well explained.
Tricia Buice says
Thank you Mel! We appreciate you taking the time to comment 😉
Angela Berry says
Excellent recipe. Did not need to change anything which is something I do being an experienced home cook. Good instructions even a beginner cook can follow for a great meal.
Tricia Buice says
Thanks Angela! So happy you enjoyed the chicken 😉
Bella says
Absolutely delicious! I made it for mother’s day, and she loved it! I use it all the time now; one of my all time favorites
Tricia Buice says
Thanks Bella! We LOVE it too 😉
Susan says
Video did not show adding chicken broth. Thought gravy was too thin.
Tricia Buice says
Thanks for the feedback Susan. The chicken broth was added to the dish even though it was not shown in the video. Sounds like you could have thickened it a little more with cornstarch. Maybe you didn’t allow the mushrooms to release their moisture before moving on with the recipe. It’s an important step.
Karen says
Can I substitute the heavy cream with half and half?
Tricia Buice says
Hi Karen – yes that will be fine.
Kelly says
I tried it tonight! I was wary with all the liquid but it came together nicely and it was delicious!
Tricia Buice says
Thanks Kelly! So glad you enjoyed the recipe.
Darlene J Doucot says
WOW ! ! ! ! ! This was THE BEST RECIPE I have EVER found!!! WOW***** FIVE STARS from my husband ***** And he is NOT EASILY IMPRESSED since he considers himself the Chef of the house! I HIGHLY RECOMMEND making the extra sauce your first time ! I wished I had made extra sauce it was ABSOLUTELY DELICIOUS! P.S. This is the first time I have ever written a review of an internet recipe!
Tricia Buice says
Sending hugs to you Darlene for this amazing comment! You made my day 🙂
Gail B says
This is a delicious way to serve chicken. The sauce is wonderful.
Tricia Buice says
Thank you Gail!
Diana Smith says
I just made this for dinner and every loved it ! I’m adding it to my recipes book. Thank you so much
Tricia Buice says
Thank you Diana! We appreciate the feedback 🙂
Bella says
I made it last night for dinner and it was amazing thank you for sharing this amazing recipe!!!
Tricia Buice says
Thank you Bella!
Jennifer says
Delicious and very easy to make. A family favorite!
Tricia Buice says
Thanks Jennifer! So glad you enjoyed the recipe. We appreciate the feedback!
Georgina Budney says
Winner Winner. It really thickened up quick and looked so appetizingly good. Will keep this recipe. Thanks.
Tricia Buice says
Thanks Georgina! So very glad you enjoyed this dish.
Lori says
Very tasty recipe…made with thighs instead of chicken breasts. So tender, lots of flavour, will make again!
Tricia Buice says
Thanks Lori. Love this recipe with thighs, too. Enjoy!
Amber says
This was honestly amazing.
I made it with thighs instead because that’s just what I had. I also didn’t have heavy cream, so I just used milk and added extra corn starch. It ended up so good!
Tricia Buice says
So glad you enjoyed this chicken Amber. Thanks for the feedback and for trying the recipe.
Brenda Chehade says
Made this last night and it was so yummy!
Definitely make again!
Thanks
Tricia Buice says
Thanks Brenda! Have a fantastic holiday season
Carol knight says
Can you make this chicken recipe in advance and re heat it
Tricia Buice says
Hi Carol. You can make it ahead. I would be ready to add a little more wine or broth to the sauce to thin. Obviously this would be better made fresh, but we’ve always loved leftovers because the flavor is still good. It should work. Let me know how it turns out for you!
Kim says
Made this for dinner and it’s delicious and a little fancy!
Tricia Buice says
Thanks for the feedback Kim. So glad you enjoyed this chicken dish!
Andrea says
This is soooo delicious!
Tricia Buice says
Thank you Andrea 🙂
Julie says
Made this tonight such a easy and amazing recipe. Even my 9 year old loved it! I use chicken stock instead of broth because that’s what I had on hand.
Tricia Buice says
Glad the whole family enjoyed this chicken dish Julie. Thanks for the feedback and for trying the recipe!
Lisa says
We made this tonight, and it was amazing! I made it exactly as your recipe states, and mine looked just like your photo. Everyone loved it! Thank you so much for sharing.
Tricia Buice says
Thank you so much Lisa! We appreciate you taking the time to comment and for trying the recipe. Enjoy 🙂
Gayle says
Thank you! It turned out well and my family- particularly my daughter- she’s a picky eater but this time she had a second serving! Delicious evening meal- served it with rice pilaf and steamed carrots.
Tricia Buice says
Thank you Gayle! Rice pilaf and carrots – sounds great 😉
Adrienne Kilby says
Absolutely gorgeous and so easy, doubled up on recipe with all ingredients!
Definitely making this again!!
Tricia Buice says
Thank you Adrienne! So glad you enjoyed this chicken dish. One of my favorites for sure 😉
Gena Skipper says
Made this tonight. It is awesome ! Doubled the sauce added rosemary along with the thyme also sun-dried tomatoes. Served over penne pasta with a garden salad and garlic bread. Husband said I should open a restaurant ?
Tricia Buice says
LOVE the addition of rosemary Gena. Thanks for trying the recipe and for the review. And, so glad your husband enjoyed it too 😉
Ivy says
Is it okay to use a sweet wine?
Tricia Buice says
Hi Ivy. Sweet white wine will change the flavor of the dish so I can’t guarantee you’ll like it as much as if it’s made with dry white wine. Sweet wines are generally not used in cooking and are served at the end of a meal. I’m not a wine expert but think it would be well worth it to pick up a small bottle of dry white wine for this chicken.
Elli says
Very flavorful! A definite keeper.
Tricia Buice says
Thanks Elli! Enjoy 🙂
Cathy says
This was amazing!
Tricia Buice says
Thank you Cathy! We LOVE it, too 😉
April says
Can you freeze this dish?
Tricia Buice says
Hi April. Leftover freeze very well. You can add a little broth or wine to the sauce as it is gently reheated. Enjoy!
Kristine says
Any good dairy free suggestions for the heavy cream? The butter is easy to substitute. Thanks in advance!
Tricia Buice says
Hi Kristine. Coconut cream or soy milk might be your best option. Or, leave it out and serve the sauce as a less creamy broth. Enjoy!
Irene Fortner says
You have got to try this recipe! Oh my gosh, the flavors you taste and the smell is to enjoy. I will keep this recipe and definitely make again. I used tarragon (my favorite herb) instead of thyme and my husband and I really enjoyed this meal. Sauce / gravy was perfect also. Thank you for sharing ?
Tricia Buice says
Thank you Irene!
dot says
Easy to follow and delicious!
Tricia Buice says
Thanks Dot! Yummy in my tummy 🙂
Paul Sauvé says
Made chicken melt in our mouths.
A well deserved 5 star rating!!
Tricia Buice says
Thank you Paul! So happy you enjoyed this recipe.
Charlotte W says
Whomever created this recipe deserves all the golden stars!!!!???????
All I can say I did outside the recipe was season the raw chicken with s&p, everything else was followed exactly as written. We finished dinner and I washed the dishes and everyone is still praising me. I also served rice cooked in chicken broth,butter and salt and mixed cauliflower/broccoli.
excellent!!!!!!!
Tricia Buice says
Thank you Charlotte. I truly appreciate you taking the time to review our recipe and for trying it! I’m very proud of this dish and we all love it. Thanks again.
Cynthia Douglas says
I just made this and WOW is it delicious!!!!!
Tricia Buice says
Thank you Cynthia! So glad you enjoyed it 🙂
Suzanne Skorich says
This was a great dinner and I had to use a few different ingredients.
I used thin sliced white onion instead of shallots.
Fresh tarragon instead of thyme
Greek yogurt with water instead of heavy cream.
Arrowroot instead of cornstarch.
It was delicious!
Tricia Buice says
Thanks for the feedback Suzanne! So glad this worked out for you with the substitutions. I love it your adaptations!
Lori says
This recipe looks delicious. I’m the only one who eats mushrooms though, will the recipe taste the same if omitted?
Tricia Buice says
Hi Lori. I’m afraid this won’t taste the same if you omit the mushrooms. They’re a big part of the flavor starting when they’re browned in the skillet. I can’t think of a substitution that would work. Sorry!
Jeanne says
Hi Tricia I don’t eat chicken what fish would you recommend with this as a substitute?
Tricia Buice says
Boy I don’t know Jeanne. Without searing the chicken, I’m afraid you’re going to lose a lot of flavor. Since I haven’t made this kind of dish with fish, I’m afraid to recommend anything. Sorry!
Tammy says
This recipe is FANTASTIC! Best date night dinner in a long time. We used shredded rotisserie chicken instead of whole breasts, doubled the sauce recipe, added fresh garlic and a splash of Worcestershire and poured over linguine. WOW!
Tricia Buice says
Terrific adjustments Tammy. I’m thrilled it worked well with pre-cooked chicken. Thanks so much for the feedback!
Lucie says
This was really good and I will make it again. Next time I will leave out the extra salt and will use unsalted butter which we did not have on hand. I also substituted plain yoghurt mixed with a little milk for the cream. I would also double the sauce recipe, as suggested so there is a sufficient amount for gravy.
Tricia Buice says
Thanks for the feedback Lucie. Glad the plain yogurt worked for you. Great substitution. Enjoy!
Hunter says
Seriously delicious. My picky 6 year old loved it as did my 1.5 year old! We are gluten free, so I swapped out the flours. I didn’t have heavy cream or Dijon on hand but used whole milk and spicy brown mustard. It turned out fantastic. Served with jasmine rice and steamed broccoli. Thanks for the recipe!
Tricia Buice says
Thanks for the feedback Hunter! It’s always exciting when the kids eat, too 😉
Aaron says
Very scrumptious!! I made it with beef and chicken. Will definitely make it again. Thank you.
Tricia Buice says
Nice! I haven’t tried it with beef but love the idea. Thanks for trying the recipe Aaron. So glad it turned out for you 😉
Sandy Chartrand says
Hi there. I’m from Canada (Quebec actually) and I made this recipe and absolutely LOVED it as did my husband, I didn’t have any breasts so I used thighs. I flattened them as you would the breasts. The sauce was perfect and I certainly had enough.
I will definitely make it again and next time I think I will use a variety of mushrooms. This can certainly be made for company. It is a comfort meal to me and I really enjoyed the process of making it, each layer at a time. Very simple with good success. Thank you so much.
Sandy
Tricia Buice says
Thank you for the review Sandy, and for trying the recipe! Always thrilled to have readers from our neighbor to the north 🙂 Have a wonderful baking season and thanks again.
kates says
can i do this without the wine? what changes/subs need to be made to do it without the wine?? im so excited to try this recipe!!!!
Tricia Buice says
Hi Kates. You can substitute white grape juice for the wine or just use additional chicken broth. It won’t have the same flavor however. Wine does amazing things to this sauce, thus the name mushroom wine sauce – haha. Enjoy!
Mrs Nasr says
It turned out amazing!
Question, how did you get the sauce so dark?
Tricia Buice says
Hi Mrs. Nasr. To get a darker sauce be sure you are browning the mushrooms until a well browned. This is also true with the chicken. Those dark crispy bits left in the skillet are what flavor the sauce and give it a robust color. Enjoy!
Colleen says
Love this dish! I didn’t have heavy cream so I substituted 1/4 cup sour cream and a little more French herbed Dijon mustard. Turned out great!
Tricia Buice says
Yum! I love that you added sour cream and Dijon. To prevent it from curdling or the sauce from breaking, be sure to add the sour cream off-heat. Bravo!!
S Ep says
Made tonight and everyone loved it!
Tricia Buice says
Thank you!
mimi rippee says
This is a fabulous chicken recipe! I never think to coat chicken when I cook it or braise it, which I should remember to do, because the flour adds thickness to the sauce, which is smart. Love those shrooms!
Tricia Buice says
Thank you Mimi! You’re the BEST!
Toni wilmath says
Absolutely delicious!!
Served with mashed potatoes!!
Tricia Buice says
Glad you enjoyed it Toni! Thanks so much.
Paige says
What did I do wrong? The flavor was good, but even with extra chicken and mushrooms I had a ton of watery sauce. Mine didn’t look at all like the picture. I did only use 1 cup of heavy whipping cream as that was all I had on hand, but even with a half cup less liquid the sauce was still way too watery. Any suggestions on how to correct this would be most welcomed.
Tricia Buice says
Hi Paige. Sorry you had trouble with the recipe. Perhaps you needed to cook the sauce a little longer to thicken. Did you dredge the chicken in flour first? That little bit of flour helps thicken the sauce. Also, make sure you cook the mushrooms until they release their moisture, then dry up and brown before moving on with the recipe. Otherwise all the juice from the mushrooms will thin the sauce. Hope you’ll try again and glad the flavor was good. You can always add a little cornstarch mixed with cold water or chicken broth to help thicken gravy. Wondra flour also works well for this. Good luck!
Dora O'Gorman says
Thank you for this awesome recipe! My husband does not like chicken but every once in a while (when I’m tired of beef lol) I’ll make him eat it lol. He loved this recipe and said he wanted it again! So happy I’ve got a chicken recipe he will not complain about lol!
Tricia Buice says
Yay Dora! So glad your husband enjoyed it, as does mine. We appreciate the feedback and so glad it’s a keeper!
Michael Key says
What size chicken breasts do you use or the what is the total weight of the chicken used in this recipe?
I want to make sure I’m using the correct amount of chicken and adjust the recipe accordingly.
Thank you for sharing!
Tricia Buice says
Hi Michael. It doesn’t really matter what size chicken breasts you use. If you happen to purchase smaller chicken breasts, maybe you can add one more to the recipe. The brand I typically purchase is a medium to large size chicken breast. Larger pieces are much easier to cut in half into cutlets. If you purchase cutlets, you’ll need at least 6. Enjoy!
Angela says
I cooked it a week ago, and my Husband has been requesting it ever since, so it’s simmering away as I type.
It smells divine. I guess it’s now a firm favourite in my household now
Tricia Buice says
This comment made me so happy Angela. Thanks for trying the chicken and for making it again. We have it on regular rotation and never get tired of it. Thanks again!
Sue says
Excellent! Great flavors, I will definitely make this again!!
Tricia Buice says
Thanks for the feedback Sue! So glad you enjoyed the chicken 🙂
Sandy says
Made this tonight and it was amazing! Absolutely loved the sauce! Definitely will be something I’ll make again and again! Thanks so much for such a great recipe!
Tricia Buice says
Thank you Sandy! So happy you enjoyed this dish. We appreciate the feedback and the review!
Lori Dukes says
I am not one to over exaggerate anything, but this is by far the most delicious recipe I have ever made. I ate it as leftovers the next day and I don’t do leftovers. That’s how incredibly good it was.
Tricia Buice says
Thanks Lori! I LOVE your comment – and it made my day. So glad you enjoyed this dish.
Disa says
Can this dish be frozen?
Tricia Buice says
Hi Disa. You can freeze leftovers but this dish is best served fresh, when the gravy is not too thick. The great flavor will still be there after it’s frozen, but it may not be as pretty. Enjoy!
Patricia says
I used chicken tenders. I didn’t have shallots, so I used garlic powder. I also didn’t have thyme sprigs, so I used dried. This was quick, easy, elegant and delicious. Thanks!
Tricia Buice says
Glad you enjoyed this skillet chicken Patricia. You can substitute minced onion for the shallots and garlic powder is a great substitute for the real deal. Wonderful way to use what you had on hand!
Lauren O says
Wow, this dish is amazing. The mushrooms, shallots and white wine flavors meld so well together. This is perfect for a weeknight dinner but it’s also be nice enough to serve guests. We’ll be enjoying this as a family on the regular going forward.
Tricia Buice says
Yay Lauren! Thanks for the great review. So happy you enjoyed this recipe 🙂
Cristi says
Spectacular!!
Tricia Buice says
So happy to read this review! Thanks Cristi!
Flor says
Simply delicious ? I made it for sunday dinner, added some potatoes and carrots and served it with a wild rice pilaf. It took longer because I double the recipe. I can’t wait to make it next time I’m hosting.
Tricia Buice says
Thanks Flor. The wild rice pilaf must have been great with this chicken. Thanks for the feedback and for trying the recipe!
Kerri Dyer says
Just made this for dinner and superb, really flavoursome sauce. I would probably use a mix of mushroom next time, used just brown ones, maybe some porcini next time as well. Very yummy!
Tricia Buice says
Thanks Kerri! A mix of mushrooms would be terrific, too. Enjoy 🙂
Eileen h says
Delicious. Forgot to take a picture before we ate. Husband loved it.
Tricia Buice says
Thanks Eileen! I could eat this once a week 🙂
Cathleen Buchanan says
Made this today and absolutely loved! I was looking for something with mushrooms and white wine and lemon – didn’t realize this didn’t fit my search (no lemon) but I’m glad it came up. This was just plain good! I didn’t have chicken breasts but had tenders – I butterflied them and did everything else as stated – this is just a wonderful fancy dinner that I will happily make again from time to time. Thanks for sharing – such beautiful photos and great instructions.
Tricia Buice says
Thank you so much Cathleen! I’m glad you found this recipe and gave it a try. We LOVE it and so happy you did too. Bravo 🙂
Carla says
Can you use white cooking wine or should it be wine from the liquor store?
Tricia Buice says
Sure Carla – I think it will be very good. Enjoy!
Concepción says
Delicious recipe! Next time I’ll do prep ahead of time specially the chicken.
Everybody loved it. I served it w mashed potatoes
Tricia Buice says
Hi Concepción! So happy you tried this recipe. Prepping ahead makes a big difference. Then the whole recipe comes together in just minutes. Love that you wrote “next time” because that means you’ll make it again! Mashed potatoes are the best! Thanks for commenting.
Jamey says
Can you substitute 1/2 cup mushroom soup for the heavy cream?
Thx
Tricia Buice says
Hi Jamey. Sounds pretty interesting to me but be sure to watch the added salt. Cream of mushroom soup is very high in sodium so you may not need additional salt. If you have milk, you could just use that instead. Let us know how this works out for you!
Mikey says
I made this tonight for my family. There was not leftovers. I will make it again. I use white grape juice.
Tricia Buice says
Thanks for the feedback Mikey! So happy it was enjoyed by all!
Veronica Frame says
Good! Next time I’ll double the sauce as we like lots of sauce for our rice. Thanks for sharing!
Tricia Buice says
We’re a saucy family, too Veronica. So glad you enjoyed this recipe. Thanks for the feedback!
Dee mellor says
Can this be made in advance and reheated can’t wait to try it. Dee
Tricia Buice says
Hi Dee. Yes but you will probably need extra liquid to thin the gravy. Enjoy!
Laura says
I made this for dinner its absolutely amazing! The entire family loved it!
Tricia Buice says
Thanks for commenting Laura, and for trying this recipe! We truly appreciate the feedback and are thrilled your family loved it. Yum!
Olivia Lark says
This was amazing!! I used chicken thighs and skipped the wine, and it still turned out delicious. The instructions are so detailed and easy to follow. Thank you 🙂
Tricia Buice says
Great feedback Olivia! Thanks for letting us know and for your kind comment 😉
Kelli Bullock says
Absolutely delicious!! The sauce is something else
Tricia Buice says
Thanks Kelli! Glad you enjoyed it 🙂
Laura says
Can someone please tell me if you can make this in advance and freeze it?
Tricia Buice says
I haven’t tried freezing this dish Laura. I’m sure it will taste fine but will not be as pretty. The sauce may need thinning, too.
Mary Lou Hammel says
This recipe sounds absolutely delicious. I am going to try this soon. I’m excited
Tricia Buice says
I’m excited to hear how it turns out for you Mary Lou! Enjoy 😉
Tiara says
Delicious!!!!!
Tricia Buice says
Thanks Tiara!
Stephanie says
I rarely comment on recipes, but I had to on this one. I didn’t make any changes other than using pinot grigio, and it was really, really delicious! Family enjoyed, and maybe it’s the wine talking, but it was actually fun to make! 🙂 Served with pilaf.
Tricia Buice says
I feel honored Stephanie! Thanks for taking the time to comment and for trying the recipe. So glad it was a hit!
Susan says
This is our new family favorite. I served over egg noodles and even our littles loved it! I never write a review because I get going on the next thing but had to let you know how much we loved this dish. Thank you from Nashville!
Tricia Buice says
Thanks Susan! I grew up in Chattanooga and love Nashville 🙂 Thanks for trying the recipe and for commenting. I’m thrilled you took the time to come back and let us know how it turned out. Bravo!
Sky says
Hello, what should I use to substitute the heavy cream? I can’t use it since I’m dairy free, but I really want to try this recipe.
Tricia Buice says
Hi Sky. I haven’t tried this recipe using anything other than cream, half-and-half or milk. I guess I’d skip the dairy and try unsweetened almond or coconut milk. Let us know how it turns out for you! Thanks for the great question.
Tannaz says
Amazing recipe ?
Tricia Buice says
Thanks for the feedback Tannaz! Glad you enjoyed it 🙂
Pat Kenderdine says
I just love your recipes! What I love most about them is the ingredients are not something you can only get in the Outer Hebrides, plus your instructions, hints and tips are wonderful. I read a recipe and think “What if ….” or “Could I perhaps ….” and VOILA! A bit further down all my questions are answered. Thanks so much for a wonderful recipe site!
Tricia Buice says
Thank you Pat! What an awesome comment. You should see the big, fat grin on my face. You’re the best and you absolutely made my day 🙂
Tam says
This turned out to be delicious! Added spinach and served over angel hair pasta. Yum
Tricia Buice says
I love that you added spinach Tam! And spooned over pasta, so delicious 🙂 Thanks for trying it and for letting us know!
Toni says
Very tasty & good meal. I made it with couscous. Light and healthy!
Tricia Buice says
I would love this with couscous! Thanks for the inspiration Toni 🙂
Lisa Parr says
Made it – saved on carbs and served with just broccoli. I like a bit more salt, which is why it got 4 stars. Was a bit bland for me and added extra salt and pepper. My husband enjoyed it very much!!
Tricia Buice says
Thanks for the feedback Lisa! I always recommend checking the seasoning before serving. Everybody likes it a little different. Glad you enjoyed this chicken!
Mark Wilson says
The recipe says salt to taste and you remove a star because you had to salt to taste?
Marianne says
My thought exactly.
Kim says
I subbed cream of mushroom and garlic soup and a soup can of water since I didn’t have any dairy in the house and omitted the flour step. Turned out great! Awesome flavors!
Tricia Buice says
Glad you enjoyed this recipe Kim, even with all the changes. Sometimes we just have to use whatever we have on had. Bravo!
Elisa says
Fabulous! I followed this step by step, only changed to Marsala wine I had been waiting to find a recipe for and this was amazing and so great. I doubled the sauce and am loving the leftovers. (PS my first review ever)!
Tricia Buice says
Thanks Elisa for letting us be your first review, ever! So glad you chose this recipe to try and review. It’s a personal favorite of mine. Leftovers are amazing and still so flavorful. Bravo!!
Kathleen Oehm says
This was a great recipe! The sauce was amazing very tasty. I added a little wondera to make it a little thicker. My family loved it!
Tricia Buice says
Hi Kathleen! I love that you used wondra flour to thicken. It’s a wonderful kitchen helper for sure. Thanks for trying the recipe and we truly appreciate the feedback. Stay safe and thanks again.
brittany says
hi there! if i only have milk can i use that instead of heavy cream?
Tricia Buice says
Hi Brittany. Yes, feel free to use milk if that’s all you have. The sauce won’t be as rich and thick, but it should taste good. You may want to add an extra tablespoon of butter at the same time as the milk. Let us know how it turns out for you!
Bob says
Made this tonight and it was great! I used a little extra garlic and chicken broth. The chicken was tenter and the gravy just right to serve over mashed potatoes. I will make again!
Tricia Buice says
Extra garlic is often a great idea Bob! Thanks for trying the recipe and for sharing your feedback. 🙂
Ivan says
It was a good 1hr and 15 minutes well spent. Although, I tried it with with out anything as a side, it was delicious. I did used a Chilean Sauvignon Blanc wine and it really brought out the flavors. Great recipe!!!?
Tricia Buice says
Thank you Ivan! We appreciate the feedback and so happy you enjoyed the recipe 🙂
Carol Jackson says
Great meal! Chicken cooked in half the time, so need to keep an eye on either the heat or time. I didn’t have shallots, used onions and also topped with chives. And the leftovers….slice the chicken thinner and put on a roll with the FABU sauce and you have 2 great meals!
Tricia Buice says
I bet this was tasty on a roll Carol! So glad you tried this recipe. It’s a keeper 🙂
Grace says
Delicious!
Tricia Buice says
Thanks Grace!
Christine Stuart says
Made this tonight. It was easy and SO delicious!! Will become a family favorite!
Tricia Buice says
That’s great Christine! Thank you so much for the feedback and for trying the recipe. Enjoy!
Jasmin says
Great recipe, but my sauce did not come out brown it came out looking more yellow. Still tasted great!
Tricia Buice says
Thanks for the feedback Jasmin. Not sure where the yellow color came from. Perhaps the wine or mushrooms tinted the gravy. Glad it tasted good!
Rachel L. says
My family said this was like eating at a restaurant. Thank goodness for you! We haven’t had food like this in months!
Tricia Buice says
Aww thank you Rachel! What a sweet thing to say. I’m grateful for you and appreciate the feedback. Take care and enjoy!
Jayne says
Can you tell me how many calories might this dinner be? Looks like it could be quite a few with the cream, but sure does sound good.
Tricia Buice says
Thanks for the great question Jayne. I calculated the calories and came up with 306 calories per serving. Enjoy!
Sandy says
Wow!! This tastes amazing! I too am a lover of mushrooms and this recipe is great! Made it for my family and they were all smiles!! It definitely is going to be in my regular rotation. Thanks so much!!
Tricia Buice says
Thank you so much Sandy! I’m thrilled your family enjoyed this recipe. I can’t get enough of it myself 🙂
Sandy Cole says
Made it exactly like you wrote it. It was AMAZING!! Except for fresh thyme ( I sprinkled some dried thyme). My husband said it’s better than any high end restaurant. Served over mashed potatoes. Will make again for sure! Made great lunch leftovers too ?
Sandy Cole says
Oh and I used Pinot Grigio instead of Chardonnay.. it’s what I like to drink! A little for the dish and a glass for me while I cook!
Tricia Buice says
That’s the way to do it Sandy! Cheers!!! 🙂
Tricia Buice says
Thank you so much Sandy! And tell your husband his comment made my day. I adore this recipe – and next time I’m able to get chicken, I’m making it again 🙂 Thank you
Debi says
Hi Tricia,
This skillet chicken dish sounds and looks delicious! I plan to make it tomorrow. I have all the ingredients except for the heavy cream. Can I use evaporated milk instead? Also, can I freeze the leftovers? I will let you know how it turns out and will post some photos. Thanks!
Tricia Buice says
Hi Debi – yes I think evaporated milk will work in the sauce. We have to use whatever we have on hand these days. I’ve never had the opportunity to freeze this chicken as we always eat it too quickly. Can’t wait to see your photos and hear how you liked it! Are you posting on Pinterest or Instagram? Tag me and I’ll come give it some love 🙂
Debi says
Hi Trisha,
I had a problem with the sauce; it curdled. I think it boiled too hard at the end. I am without cooking gas in my apartment building and I made this on an electric burner which I am not used to. Flavor was still good. I will give it another try and will remove the pan from the heat if it gets too hot and boils too hard. I look forward to trying some of your other recipes.
Tricia Buice says
Hi Debi. So sorry to hear this. Sounds like you have it figured out for next time. Sorry about the gas issues in your apartment. Hope it will be fixed soon. Times are hard enough right now without additional stress. Take care and thanks for the feedback.
Marybeth Haas says
Skillet chicken with mushroom wine sauce was excellent. Truly was fine for a weeknight meal but versatile enough to serve at a dinner party. In view of the circumstance of the quarantine, I substituted a dry sherry instead of a dry Chardonnay and it was delicious. I will make this recipe for my family and will definitely add this to my collection !
Tricia Buice says
Thanks Marybeth! I appreciate the feedback and glad you enjoyed this delicious chicken. I could eat this once a week and never get tired of it 😉
Emma says
Looks amazing but can I omit the flour and cornstarch? Need to go gluten free so trying to figure out how to adjust
Tricia Buice says
Hi Emma. I have not tested the recipe without those two components. You could substitute gluten-free flour for the all-purpose flour and arrowroot for the cornstarch. Hope this works out for you!
Stuart says
We LOVED this recipe. We WILL do it again for guests. I seasoned the chicken flour with the addition of a little onion powder and a tiny bit of dry thyme. The fresh thyme at the finish is a MUST, especially if it’s from the garden. I served it over rice, but I love the idea of using pasta or mashed potato and a vegetable.
Tricia Buice says
Thanks for the feedback Stuart! Love your addition of onion powder, and I completely agree about fresh thyme. Thanks again!
Sue B says
This is my new favorite chicken dish! The pan sauce is rich and flavorful – I served this over a bed of noodles – delicious! Will definitely make it for dinner again (and again!).
Tricia Buice says
Thank you Sue! I’ll have to try this over noodles next time. We appreciate you taking the time to let us know how this turned out for you.
Kim says
The pop up adds were impossible on this website, I had to exit and re enter multiple times
Tricia Buice says
Sorry Kim. I spoke with my ad company and hopefully the settings are a little less aggressive now.
Ann G says
Absolutely delicious. Followed the recipe exactly. Will make again!
Tricia Buice says
Thanks Ann! So happy you tried this recipe – and appreciate the feedback 🙂
Leds says
I made this last night. I really liked it, but the sauce did not come out as creamy as your photos. Perhaps because I cut the recipe in half? What would you recommend to cut the recipe in half?
Tricia Buice says
Hi Leds. Make sure you have a little extra wine or chicken broth on hand to thin the sauce. Most people want to double the sauce – so perhaps you can use less chicken and more gravy 🙂 Good luck and thanks for giving it a try.
Trisha says
This dish was easy and delicious! It was even better left over the next day with mashed potatoes.
Tricia Buice says
Thanks for the feedback Trisha!
Adam says
Lots of prep but worth it. The sauce was amazing. Next time I’ll do something different to the chicken, not a ton of flavor, but the sauce does help considerably. Even my 4 and 10 year olds liked it.
Tricia Buice says
Thanks for the feedback Adam.
Amanda says
My sauce is soooo liquidy. I followed the recipe exactly but double everything involved in the sauce. I’m going to add more cornstarch. Why is it not a gravy consistency like your picture?? Smells amazing, that’s for sure… Currently cooking it so I haven’t tasted it yet.
Tricia Buice says
Hi Amanda. Sorry you’re having trouble with the sauce. Doubling may cause the sauce to have to cook longer, but \it will thicken, especially once removed from the stove top. Can’t wait to hear how it turned out for you. Thanks for giving it a try.
Marilyn says
Was soo good! I was out of Marsala…so I jest used a bit. Ore chicken broth…still great!!!
Tricia Buice says
Thanks Marilyn!
cheryl says
I have never cooked with shallots. Can I use onions instead? When using shallots do you use the actual bulb?
Tricia Buice says
Hi Cheryl. Once sliced, shallots are just like onions, only miniature. Prepare them just like onions by cutting off the root end, and removing the outer layers. You are welcome to use onions instead!
Ariel henry says
Hi! I’m planning to make this tonight but don’t hAve cream. Could I use almond milk? Or could I just leave it out?
Tricia Buice says
Hi Ariel. I don’t know if almond milk will work as I’ve never tried it. The sauce will taste good even without the cream, but it won’t be creamy. Hope it turned out okay for you.
Carmalitta says
I just made this recipe and was so excited! It looked so yummy but for some reason it was pretty bland. It didn’t seem to have much flavor. I followed everything and only substituted the dry white wine with white grape juice like suggested. Any ideas on what I may have done or could switch up to make better??
Tricia Buice says
Hi Carmalitta. The key to making this dish flavorful is by browning each ingredient well in the skillet. I wrote about how to build flavor in the post. I’m sorry it didn’t turn out as expected. Grape juice is a substitution, but white wine is probably best. Hope you’ll try it again with wine. Thanks for the feedback.
Keri says
My boyfriend, Mike, and I made this tonight and it was Superb! We did everything according to the recipe except that we used canned mushrooms instead of fresh and we didn’t have shallots, so we used regular onion instead. The sauce was so good that we put it up against any restaurant! You will not be disappointed!
Tricia Buice says
Thanks for the feedback Keri. So glad you enjoyed the recipe 🙂 Take care!
Barb says
You have many recipes that sound delicious! A “Jump to Recipe” button would be greatly appreciated. Thanks!
Tricia Buice says
Thanks Barb 🙂
Alice K says
This was so good but I wish it had more flavor/spices. Sorry I didn’t take a picture, just wanted to enjoy as soon as I could.
Kami says
I absolutely LOVE this recipe! I double the mushrooms because I love mushrooms. This is one of my new go-to recipes and it’s so easy and delicious! Thanks for sharing!
Tricia Buice says
Thank you Kami! I love that you doubled the mushrooms – nothing wrong with that idea. You made my day with your wonderful comment. Thanks for taking the time to let us know 😉
Kayla says
This recipe was great! I hate when people comment and then say that they used different ingredients, however, I’m guilty of that too only because I didn’t realize I was lacking some ingredients. I used a Sauvignon blanc for my white wine, used regular mustard, and omitted the thyme since I didn’t have any. So the bones of this recipe is delicious!! It took a little longer to cook BUT trying a recipe for the first time usually is. I can definitely see this recipe being completed in less than 30 minutes after the first trial run! 5/5 would definitely recommend even for a novice cook. Flavor is amazing! Flavor as you go with s&p and some garlic powder!
Tricia Buice says
Thank you Kayla! So glad you enjoyed this skillet chicken 🙂 Take care!
Darrell Turner says
The wife and I loved it. Great flavor. It’s a keeper for us.
Tricia Buice says
Thanks so much Darrell! Glad you tried this recipe and appreciate you taking the time to comment. Thanks again!
Darrell Turner says
Making it again this week. Great dish. Thanks for sharing.
Tricia Buice says
Thank you Darrell! So happy you enjoyed this recipe.
Shannon says
It was perfect. Can’t wait for The leftovers.
Tricia Buice says
Thanks Shannon!
Bri says
Delicious dish that even the kids enjoyed, they even had seconds! The recipe is easy to follow. I did not add the Dijon and use Marsala wine instead. We served it over mashed potatoes and had a side of Brussels sprouts. I will be making this again!
Tricia Buice says
Thanks for the feedback Bri! I LOVE this dish and so happy you did too. Marsala is a great wine choice as well. Outstanding!
Janice says
I made this tonight. Oh my gosh…it was so good! It’s company worthy for sure!
Tricia Buice says
Thanks for the feedback Janice! Wish I was having this for dinner today. Such a great go-to recipe for any occasion.
Rika says
Skip the cream and change the white wine to Marsala….Yum!
Tricia Buice says
Thanks Rika – we have a great chicken Marsala recipe you might like that includes a little breading on the chicken and prosciutto. So good! https://www.savingdessert.com/classic-chicken-marsala/
Donja says
Made this gluten and lactose free, using my standard substitutes for both the flour and cream. Had to simmer just a bit longer to get the sauce to thicken but it worked beautifully! It was excellent! Will be adding this to my recipe book.
Tricia Buice says
Thanks Donja! So happy this turned out well with the adaptations. We appreciate you taking the time to let us know how this turned out for you. Enjoy!
April says
I just made this, it was super good. My 5 year old said it was the “best meal ever” (she says that every time she loves something). She cleaned her plate in about a minute.
I didn’t fully follow directions, I read the ingredients and threw it together. I mixed my broth and wine ahead of time, and added some cornstarch in when the mushrooms were cooked, cooked about a minute and whisked in the broth mixture. Added a little more cornstarch slurry to get consistency right, then added cream.
Served with pasta and roasted broccoli.
Tricia Buice says
Thanks April! So happy your little one enjoyed it too 🙂
Lindz says
Hi! I’ve made a few of your recipes and never disappointed. I’m making this tonight. I’m a big lover of breaded chicken. Do you think I could use egg and breading and still turn out well?
Tricia Buice says
Hi Lindz! So glad you’ve enjoyed our recipes. And I bet you’ll like this one too. I haven’t tried an egg breading on this but I don’t see why it won’t work. The breading will probably get soft after adding to the sauce. If that doesn’t bother you, I think you’ll love the flavors. Let us know how it turns out for you!
Sherryl Windle says
Tried it, delicious. Made it with some couscous
Tricia Buice says
Thanks for the feedback Sherryl! Couscous sounds great to me 😉
Madison says
What is the calorie count?
Tricia Buice says
I don’t have the calorie count Madison. Sorry 🙁
June says
Enjoyed. I can never make a recipe exactly. Added yellow pepper, spinach and parmigiana cheese. Will make again. Thank you
Tricia Buice says
So happy you enjoyed the recipe June. I’ll add spinach next time too – sounds great!
Nancy Pavlik says
This was such a disappointment. The “sauce” was more like soup, and I tried adding a little more slurry and it still didn’t help. Not only was it soupy, it was flavorless as well. I’ve torn up the recipe and taken it off of my Pinterest list.
Tricia Buice says
Sorry you had so much trouble with this recipe Nancy. I’ve never had problems with this delicious dish and don’t think my readers have either. Something went wrong for sure! Thanks for trying the recipe and for taking the time to comment.
Dawn says
What a rude comment to post. You didn’t care for it and that’s fine. Why be so nasty?
Trish Burke says
Absolutely delicious!
Tricia Buice says
Thanks Trish! So happy you enjoyed our recipe 😉
Rachelle says
Yes! Yes, you should make this dish. Yes, it is amazing and you will absolutely love it.
I made this on a spur of the moment tonight. What a wonderful treat! There are several steps, and I had a busy night, but I prepped ahead and worked in stops and starts as my schedule allowed. It was worth every bit of it! I served this with roasted green beans and mashed potatoes. Absolutely decadent! My teen son doesn’t love mushrooms and he never mentioned them. My tween daughter had two helpings.
My husband loves chicken, so this was a no brainer in a creamy delicious sauce. I’ve hidden the leftovers. They’re mine.
Tricia Buice says
Haha – you made my day Rachelle! I hide leftovers too 😉 So happy you and your family enjoy this dish. A favorite of mine for sure!!
Kristi says
Wow! This was a restaurant-worthy meal, maybe even better because it didn’t cost an arm and a leg and it was homemade! We are cutting out carbs so we had this over mashed cauliflower and it was SO good! Looking forward to leftovers but I’ll have to make more of the sauce because I don’t think there’s enough, plus it really seemed to have thickened after sitting. Going into the favorites file!
Tricia Buice says
Thanks Kristi! So happy you enjoyed this wonderful chicken. For more sauce, double the gravy ingredients starting in Step 4 and you’re good to go 🙂 Gravies and sauces tend to thicken as they set. You can thin it with a little extra wine or chicken broth when reheating. It’s all good.
Danya Croft says
Oh my goodness! This is one of the best chicken recipes that I have ever had. Simply delicious. I would not skip out on the wine in this recipe though. It is the wine that adds such an incredible flavor. My family has found a new favorite.
Tricia Buice says
Thank you Danya! This is one of my favorites too. Enjoy and thanks for taking the time to comment!
Jennifer says
Hi! This was a dish that reminded me of an Italian restaurant I use to go to and so happy to be able to recreate this in my home! May you please tell me how to make it more saucy?! I needed more sauce it was lacking that juice . Thank you!
Tricia Buice says
Hi Jennifer – I hear you on the gravy – it’s so good. I would double the chicken broth, wine, cream, mustard and cornstarch. That should do it!
Emily Katzenmeyer says
This was so good!! I thought I had Dijon mustard but I didn’t, so I couldn’t use that, and then I only had half and half instead of heavy cream, but it was still so good!!! My boyfriend ate his first plate in seconds!! I had made it with mashed potatoes. Will definitely make again.
Tricia Buice says
Thanks Emily! So glad you enjoyed the recipe. You can’t go wrong with chicken, mushrooms and wine 😉
Cookie says
This was a winner! Relatively easy with a final product that was tender and moist with nicely seasoned sauce. We served it over buttered noodles along with a salad…approved by my chief food critic (husband).
Tricia Buice says
Thanks so much Cookie! I would love to have this for dinner tonight. So good!
Emily says
❤️?5 stars ⭐️ ⭐️⭐️⭐️⭐️, Love ❤️‘s this. Added to fav’s for our family. Thanks.
Tricia Buice says
Thank you Emily!
Summer Yule says
Loved this dinner recipe! I cut the chicken breasts the wrong way but no big deal, I just cooked them in the sauce another 10 ish minutes at the end. Great over brown rice with a side of Brussels sprouts ?
Tricia Buice says
That’s great Summer! Thanks so much for the feedback. We adore this recipe and could eat it once a week!
Julie Jensen says
Wonderful chicken dish – love that it uses only one pan. My husband (who prefers his beef) thought this was the best chicken dish I had ever made. I swapped out thighs and it worked great.
Tricia Buice says
Thank you for the feedback Julie! So happy your husband enjoyed this chicken. I could eat it once a week. Happy holidays!
MBG says
I followed the recipe as written and served over noodles. I had to tell my husband to stop licking his plate. I’m serious.
Tricia Buice says
Haha!!!! So funny Mary Beth. Thank you so much for the feedback – you made my day!
Caroline Betlej says
Absolutely delicious!!! Followed exactly! Would NOT change a thing!!!
Tricia Buice says
Outstanding! Thanks so much for the feedback Caroline. We LOVE this dish 😉
Christa Walker says
Is is possible to freeze this?
Tricia Buice says
Hi Christa. I think it will be fine to freeze but I have not tried. We always eat the leftovers way before there is a need! Enjoy
Kymberley says
I made this tonight and it was delicious! Thanks for sharing!
Tricia Buice says
Thanks for the feedback Kymberley. So happy you tried this recipe – it’s a keeper 🙂
Margaret Furbush says
whats the difference between this recipe and chicken marsalla?
Tricia Buice says
Hi Margaret. This recipe and our Chicken Marsala are very similar. In our Chicken Marsala the chicken is dredged in a flour mixture before it’s sautéed. A sweet Marsala wine is used in place of the dry white wine, shallots instead of sweet onion, and prosciutto is fried to render some of the fat. These few changes create a much different flavor for the Marsala. Both recipes are delicious, and easy to make.
Lisa says
Awesome,I had to adjust to what I can locally get, I used regular white wine, mustard, and instead of white flour, I used almond flour. I also used lots of garlic. It turned out wonderful.
Tricia Buice says
Thanks for trying the recipe Lisa – so glad you enjoyed it!!!
Rachel says
Tricia
This looks delicious, I plan on making it for dinner tomorrow night, but I don’t drink! I see in your notes you mention substituting white grape juice or chicken broth for the wine. Regarding substitutions, I have read that white grape juice is good for adding sweetness/deglazing, and chicken broth is better in helping add depth of flavor. With that in mind, could you elaborate a little on what flavor the wine serves in the original recipe (Sweetness vs. depth) so I can pick the best substitute? 🙂
Thanks!
Tricia Buice says
Hi Rachel. I don’t normally drink juice so adding additional chicken broth is the best plan for me. Wine enhances the flavors in this dish and adds an edge, or acidity, so more depth of flavor, in my opinion.You can purchase small individual size bottles of wine to use for cooking, if desired. Enjoy!
Jessica says
Hi Julie,
I was excited to make this recipe, but it ended up being bland. This came as a surprise as the ingredients and aroma while cooking were lovely! I used one of my favorite Sauvignon Blancs- would that negatively impacted the flavor? I promise I made it as directed. I ended up being it over roasted broccoli to avoid additional carbs. I appreciate your thoughts and look forward to trying the recipe again. Thank you!
Jessica
Tricia Buice says
Hi Jessica. Thanks for the feedback. I wonder if you used enough salt and pepper? There are not that many ingredients in this recipe so making sure it’s well seasoned may be a factor. Getting a good char on the mushrooms also builds flavor. Different wines will make a difference, but if your wine has a good flavor, it should not negatively impact the recipe. Sorry it didn’t turn out as expected. We have never had it come out bland.
Shasta Sonnabend says
This was so easy to make and the flavor of the sauce bnb is out of this world! We will be making it again. Thank you
Tricia Buice says
Thank you Shasta! We love this dish and have it on regular rotation. Great for company too 🙂
chickenmama says
This is such a beautiful dish and was very tasty! I used a package of organic boneless, skinless chicken tenderloins which may have been a bit more meat than the recipe called for so there wasn’t enough sauce for the leftovers. After our meal I made a second batch of sauce and decided to add a bit more Dijon and some tarragon which made me even happier about the sauce! For this recipe to serve 6 people as stated, I think I would 1 1/2 to 2x the mushroom sauce. We had 3 adults and most of the sauce was devoured!
Tricia Buice says
Thanks for the feedback! Sounds like everyone enjoyed the chicken. Yes, this sauce is amazing and I can always eat more 🙂 Thanks for giving it a try!
Heather C says
This sounds so delicious I’ve decided to make it for a small dinner party. Can it be made the day before and reheated? If so, is it best to reheat in the oven or microwave?
Tricia Buice says
Hi Heather. This is a great question and I’ve been considering what would be the best way to ease your dinner party preparation. If you make this the day before, I would not cook it all the way through. Remove from the stove top before the last step and cool completely before refrigerating. Just before serving, place the entire dish in a non-stick skillet and warm over medium-low heat until bubbly and cooked through. You may want to add a little more broth. I think it will be good if you gently cook it on the second day. Leftovers have always been great reheated in the microwave. Good luck – enjoy!
Heather C says
Thanks Tricia. I’ll let you know how it turns out.
Julie G says
This dish was so yummy we were fighting over who would take the leftovers for lunch! I made rice pilaf to go with it and put the chicken and mushrooms right on top of the rice. So many layers of flavor with the wine, garlic, slight hint of mustard, it was delicious. Next time I’ll need to make 1 1/2 times the recipe to have extra for the next day. LOL. I had chicken tenders on hand so that’s what I used and they were perfect.
Tricia Buice says
You are amazing Julie! And, you really have a good eye for the best recipes. I tend to hide these leftovers in the back of the fridge so I can have them all to myself. It’s even delicious eaten cold, and this I know by experience. Thanks again, you’re the best 😉
Gina says
You can cut your own breasts or buy them from your local grocery store packaged as cutlets.
I’d rather not cut my own breasts, huh. :)),
but the recipe looks great, I will try it. Thanks!
Tricia Buice says
Haha – enjoy Gina!
Kristin says
I made this tonight and it was delicious! I put it over white rice. Next time I might play around with the wine. I used Pinot Grigio but I think Chardonnay would be better. I think I might add a dash of nutmeg next time for depth of flavor.
Tricia Buice says
Thanks so much for giving this a try Kristin. I love the idea of adding nutmeg – so smart! And, thanks for taking the time to let us know how this turned out for you 🙂
Karen (Back Road Journal) says
This sounds like a comforting meal to serve to friends this fall.
Tricia Buice says
Thanks Karen – it’s a winner!
2sistersrecipes says
One of our all time favorite! I love you added some cream to it too! Great recipe Tricia!
We are doing a giveaway this week! We would love for you to enter!! 🙂
Tricia Buice says
Thanks Anna!
[email protected] is How I Cook says
I need to find room in my rotation! This sounds amazing and looks mouthwatering. But then again all your stuff does! You never disappoint Tricia!
Tricia Buice says
You won’t be disappointed Abbe! Thanks so much 🙂
Mimi says
This is such a beautiful dish. Much more comforting to me than Mac and cheese, and I’m not even a huge meat eater. It must be those beautiful mushrooms.
Tricia Buice says
I could eat mushrooms everyday Mimi. Thanks so much!
Jennifer @ Seasons and Suppers says
Just beautiful! Chicken and mushrooms are always such a great combination and that sauce looks absolutely perfect 🙂
Tricia Buice says
I agree Jennifer – thanks so much!
Larry says
Your pics have my mouth watering early this morning. Sounds like a great dish and we’ll have to give it a try.
Tricia Buice says
Thanks Larry – hope you enjoy this delicious chicken!
Muna Kenny says
This chicken and mushroom dish looks elegant and delicious, I can’t consume wine, I guess when I’ll make it I’ll add more broth. Thanks for sharing your amazing recipes dear 🙂
Tricia Buice says
It would be great with extra broth Muna – enjoy and thanks!
John says
I like Chardonnay wine a lot, but as a culinary educator I prefer Marsala, Port or Madeira wine in the sauce. Be sure you use real wine not cooking wines which are way to salty. Fettuccine pasta makes a great base, it tends to soak up the sauce slightly better. Great job you did explaining it, just wanted to share some other excellent options.
Tricia Buice says
Thank you John – great tips!
John/Kitchen Riffs says
I love a good mushroom sauce, particularly one with wine. Don’t often use wine when I cook, and should more often — good flavor, which is even better when it reduces. This is a lovely recipe — thanks.
Tricia Buice says
I do love a little wine in my sauce – especially with chicken and mushrooms. Any dry white wine will do here. Thanks for stopping by!
Susan says
This looks soooo good, Tricia! I love shallots too and use them all the time so I’d probably use the same amount. Now that the weather is cooling down this would make a wonderful and comforting dinner.
Tricia Buice says
The chicken was even great left over Susan – very satisfying 🙂
Jennifer @ Seasons and Suppers says
This is my kind of dinner! Beautiful and delicious. Loving the sauce 🙂
Tricia Buice says
Thanks Jennifer – have a lovely week!
Mandy says
Wonderful comforting and flavorful meal Tricia – just what we love. Have a happy day.
🙂 Mandy xo
Tricia Buice says
Thanks Mandy!
Abbe @ This is How I Cook says
This dish looks incredible and rich and something I know I would love!
Tricia Buice says
Thanks Abbe. Have a wonderful week!
Gerlinde/Sunnycovechef says
Tricia, this chicken dish looks scrumptious and delicious. I love the creamy sauce.
Tricia Buice says
Thanks Gerlinde – it is a simple but tasty chicken dinner!
cheri says
Hi Tricia, this is a gorgeous dish, love one pot meals.
Tricia Buice says
Thanks Cheri! Easy delicious meals are my favorites 🙂
Chris Scheuer says
This looks beyond scrumptious Tricia! It seems that it would please just about anyone.
Tricia Buice says
Thanks Chris – Have a great week 🙂
Monique says
A little chicken marsalish:) I love that.
Tricia Buice says
Yes it is Monique – maybe a little creamier thank Chicken Marsala – but just as good!
Monica says
This is such a delicious classic, done just perfectly. I am salivating looking at these pictures. The sauce must be so incredible!
Tricia Buice says
Thank you Monica! We ate the leftovers for dinner tonight – so good 🙂
Jackie says
Hi Tricia
Can I use boneless chicken thighs in this recipe, I’m more of a dark meat person.
Tricia Buice says
Hi Jackie – I think the thighs would be great – just cook them longer in the pan since they won’t be in the sauce for a long time. Hope you love it. We just ate leftovers for dinner – still great!
[email protected]'s Recipes says
The chicken mushroom wine sauce looks droolworthy, Tricia.
Tricia Buice says
Thank you Angie!
Bonnie says
That looks like a perfect fall meal. Really, a perfect anytime meal.
Best,
Bonnie
Tricia Buice says
Thanks for stopping by Bonnie!
handmade by amalia says
So that is the weekend meal sorted, thanks Tricia. I just have to tear myself from the computer to put mushrooms on my shopping list before I forget 🙂
Amalia
xo
Tricia Buice says
Thank you Amalia – you are going to love it!
larry says
This dish looks mouthwatering and I know we would enjoy it.
Tricia Buice says
Thanks Larry!
Beth says
This chicken dish is exactly the kind of meal I like. Can’t wait to try it!
Tricia Buice says
Thank you Beth. Great chicken dinner – hope you love it as much as we do 🙂
Evelyn says
I prepared this dish exactly as written. It is good but we felt it was a little bland. I will definitely make it again but will play with the seasoning a bit. Thank you for sharing the recipe.
Tricia Buice says
Thanks for the feedback Evelyn. Perhaps it was the wine that was lacking because we’ve always through this dish was flavorful. We appreciate you trying it and for coming back to comment. Thanks again.
sue|theviewfromgreatisland says
This is my kind of dinner, I love the flavors you’ve put together, and that creamy sauce looks divine.
Tricia Buice says
Thanks Sue! I think this dish could be paired with just about anything and still be good. Wild rice is my favorite.
Cory says
Absolutely delish! I used Goya white cooking wine and it came out perfect! Thanks for a great recipe!
Tricia Buice says
Thank you for the feedback Cory! Totally moan-worthy chicken 🙂