Description
This White Wine Chicken and Mushroom recipe is a rich and savory dairy-free dish that comes together in 30 minutes and only uses 4 ingredients!
Ingredients
Scale
2 Large Chicken Breasts
4 Large Cremini Mushrooms (sliced)
1/4 c Partanna Extra Virgin Olive Oil
1 1/2 c Dry White Wine (I recommend Sauvignon Blanc)
1/2 c Water
1 tbsp Salt (+ extra to taste)
1/2 tsp Pepper (+ extra to taste)
Instructions
- Brine Your Chicken (optional but recommended): Start by adding your chicken breasts to a liter of water with 2 tbsp salt, 1 bay leaf, and 1/4 tsp of peppercorns. Allow them to sit in your brine in the fridge for at least 30 minutes, or overnight if possible. When it’s time to cook them, remove them from the brine and pat them dry using a paper towel and then move on to the next step.
- Cut and Season Your Chicken: Start by patting your chicken breasts dry and halving them (cut like you’re going to butterfly each breast and then go all the way through instead of stopping to give you two more slender pieces of chicken). Season your chicken on both sides with salt and pepper.
- Prepare Your Mushrooms: Clean and slice the Cremini mushrooms into thin pieces. Set aside.
- Brown Your Chicken: Add 2 tbsp of avocado oil to a non-stick pan over high heat and allow it to heat up for a minute or two, then add your chicken into the pan. Cook for about 3 minutes until the chicken has had time to brown, then flip your chicken over to brown the other side for another 2-3 minutes. The goal here is to brown the chicken – you do not need to cook it all the way through since we’ll add it back to the pan in a later step
- Remove Your Chicken From The Pan: Once your chicken is browned on each side (cooked about 80% of the way through) use tongs to remove it from you pan and set aside on a plate.
- Make Your Sauce: Turn your heat down to medium and add 2 tbsp of olive oil to your pan. Transfer your mushroom slices into your pan and season lightly with salt and pepper. Occasionally move your mushrooms around to make sure they’re cooking evenly. Once they’ve cooked down for 2-4 minutes, deglaze by adding in your white wine and water and let your sauce simmer for 10-12 minutes until it’s reduced and thickened.
- Add Your Chicken Back To Your Pan: Once your white wine and mushroom sauce has reduced and slightly thickened, add your chicken breasts back into your pan and allow them to finish cooking in the sauce for 2-3 minutes, periodically coating the top of each breast with the sauce from the pan using a spoon. Remove your pan from the heat and place your lid over the top until it’s time to serve your White Wine Chicken and Mushrooms.
- Serve Your Chicken: Plate your chicken and pour the sauce and mushrooms over the top of each piece. Add an optional parsley garnish and enjoy!
Notes
*NOTE: This is not a thick sauce, but more of a lighter gravy – it will thicken above wine consistency, but if you’re looking to make it thicker you can add butter or heavy cream at the end before you add in your chicken. Alternatively, you can add a cornstarch and water slurry to thicken the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stove