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Chicken With Wine and Mushrooms

User Rating 5 Star Rating (3 Reviews)


Chicken with mushrooms and wine, along with hot cooked noodles.

Chicken With Mushrooms and Wine

Photo of Chicken with Mushrooms © Diana Rattray
Chicken breasts with wine and mushrooms, a recipe with dry white wine, mushrooms, lemon juice, and mushrooms, along with a flour and herb coating. Serve this tasty chicken dish with rice or hot buttered noodles for a delicious family meal.


  • 4 boneless chicken breast halves, without skin
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 3/4 teaspoon dried leaf tarragon
  • 1/2 teaspoon dried leaf basil
  • 3 eggs
  • 1 tablespoon water
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 8 ounces sliced mushrooms
  • 1 cup chicken broth
  • 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • juice of 1 small lemon, about 2 to 2 1/2 tablespoons
  • 3 tablespoons freshly chopped parsley or chives, for garnish
  • 1 tablespoon flour
  • 1 tablespoon butter


Flatten chicken breasts; place plastic wrap over each chicken breast and gently pound with smooth side of a meat mallet until uniform thickness.

In a pie plate or wide shallow bowl, combine flour, salt, pepper, tarragon, and basil. In another pie plate or shallow bowl, beat eggs with the water.

Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet.

Dip chicken pieces into egg, coating well, then into the flour and herb mixture, turning several times. When chicken is well coated, place in hot butter and oil in the skillet. Brown chicken on both sides for about 3 minutes per side, or until juices run clear and chicken is brown. Remove to a plate.

Add mushrooms and remaining 1 tablespoon oil and 1 tablespoon butter to the skillet. Saute for about 4 to 5 minutes, until mushrooms are browned. Add the broth, wine, and lemon juice; simmer rapidly for about 3 minutes to reduce somewhat.

Combine 1 tablespoon flour with 1 tablespoon butter, stirring until smooth. Add to the broth and wine mixture, stirring and cooking for about one minute, until thickened, then add chicken back to the skillet. Heat until chicken is hot. Serve this chicken garnished with fresh parsley or chives, if desired.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member bmoore49

I usually don't review recipes, but this was great! I live in a country where spices are hard to come by so I had to substitute something called ""Complete Seasoning"" plus the Basil and salt/pepper. I served it with hot german potato salad. It was a hit with my family.

6 out of 6 people found this helpful.

See all 3 reviews

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