Extra garlic is often a great idea Bob! 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. It should work. Will definitely make it for dinner again (and again!). If you happen to purchase smaller chicken breasts, maybe you can add one more to the recipe. Serve the chicken with a generous ladle of the mushroom sauce and whatever side dishes you prefer Added a little more cornstarch slurry to get consistency right, then added cream. We’ll be enjoying this as a family on the regular going forward. I used Pinot Grigio but I think Chardonnay would be better. We are doing a giveaway this week! Hi Tricia, this is a gorgeous dish, love one pot meals. This post may contain affiliate links. This is our new family favorite. I made this last night. Something went wrong for sure! And, so glad your husband enjoyed it too . Absolutely delicious!!! Whole wheat zucchini muffins for team breakfast th, Lexi put in a 4 day work week and she’s exhauste, Chocolate triple berry slab pie is for anyone who, Hey hey! I made it with couscous. Haha – you made my day Rachelle! I just made this for dinner and every loved it ! I will give it another try and will remove the pan from the heat if it gets too hot and boils too hard. The sauce will taste good even without the cream, but it won’t be creamy. Made chicken melt in our mouths. Flip the mushrooms and stir until the moisture is released, and then evaporated. Sorry about the gas issues in your apartment. Enjoy! So glad you’ve enjoyed our recipes. I LOVE this dish and so happy you did too. Thank you from Nashville! Thank you Darrell! I doubled the sauce and am loving the leftovers. Sandy. Thanks for stopping by! I haven’t tried this recipe using anything other than cream, half-and-half or milk. I would be ready to add a little more wine or broth to the sauce to thin. My teen son doesn’t love mushrooms and he never mentioned them. So happy you enjoyed this recipe. I can’t wait to make it next time I’m hosting. Love your addition of onion powder, and I completely agree about fresh thyme. What a rude comment to post. Totally moan-worthy chicken . Season liberally with salt and pepper. One of my favorites for sure , Made this tonight. So happy it was enjoyed by all! Sear the chicken thighs or you can also use any cut of chicken that you like. The key to making this dish flavorful is by browning each ingredient well in the skillet. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles. When melted, add the onion, season with … Thanks for trying the recipe and for sharing your feedback. I can’t get enough of it myself , Made it exactly like you wrote it. So happy you enjoyed this wonderful chicken. In view of the circumstance of the quarantine, I substituted a dry sherry instead of a dry Chardonnay and it was delicious. It is the wine that adds such an incredible flavor. I think it will be good if you gently cook it on the second day. This was so easy to make and the flavor of the sauce bnb is out of this world! Thank you Charlotte. It was even better left over the next day with mashed potatoes. Thank you so much Cathleen! I made rice pilaf to go with it and put the chicken and mushrooms right on top of the rice. 0 7 70. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Cook 10-15 minutes until reduced slightly, then pour in the cream. Thank you Sue! It was easy and SO delicious!! So happy this turned out well with the adaptations. Thanks for a great recipe! So happy to read this review! Very tasty & good meal. Can’t wait to try it! I put it over white rice. Searing the chicken in a skillet and then deglazing the pan with a homemade creamy mushroom wine sauce is super easy. Would NOT change a thing!!! Love those shrooms! And tell your husband his comment made my day. Bravo!! Great recipe Tricia! Design by WORC & Purr. Any dry white wine will do here. Sauce / gravy was perfect also. Posted by 6 hours ago. The recipe is easy to follow. Family enjoyed, and maybe it’s the wine talking, but it was actually fun to make! It was perfect. Awesome flavors! I’m adding it to my recipes book. Thanks for taking the time to let us know . Sorry you’re having trouble with the sauce. Leftovers have always been great reheated in the microwave. So happy you enjoyed our recipe . This is one of my favorites too. Stir in the dissolved cornstarch. Thanks Kerri! Thank you Paul! To prevent it from curdling or the sauce from breaking, be sure to add the sour cream off-heat. Skillet Chicken and Mushroom Wine Sauce. Sorry I didn’t take a picture, just wanted to enjoy as soon as I could. You can’t go wrong with chicken, mushrooms and wine . 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. Added to fav’s for our family. Sauté until onions, garlic and mushrooms until all become soft and caramelized, about 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. For this recipe I typically use a Chardonnay. I also used lots of garlic. Will make again for sure! Hope you’ll try it again with wine. The entire family loved it! This sounds so delicious I’ve decided to make it for a small dinner party. 2 Garlic cloves. Thank you so much for sharing. Yay Lauren! Not dry at all! I’ve made a few of your recipes and never disappointed. 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. I wonder if you used enough salt and pepper? This came as a surprise as the ingredients and aroma while cooking were lovely! Thanks for the feedback Evelyn. Brown the chicken cutlets on … My 5 year old said it was the “best meal ever” (she says that every time she loves something). Getting a good char on the mushrooms also builds flavor. Thanks again, you’re the best . When using shallots do you use the actual bulb? It won’t have the same flavor however. To do this, we store the data as outlined in our privacy policy. So good! Place the chicken breasts in the dish, coating each … Skillet Chicken and Potatoes with Mushrooms | Mushroom chicken is a classic dish. Served with pilaf. Outstanding! I double the mushrooms because I love mushrooms. I just have to tear myself from the computer to put mushrooms on my shopping list before I forget Amalia xo. Enjoy! The brand I typically purchase is a medium to large size chicken breast. Wish I was having this for dinner today. We are cutting out carbs so we had this over mashed cauliflower and it was SO good! This recipe was great! I will make again! You are welcome to use onions instead! I want to make sure I’m using the correct amount of chicken and adjust the recipe accordingly. Thanks! I’m excited, I’m excited to hear how it turns out for you Mary Lou! You can make it ahead. Return chicken to the pan. Thank you for this awesome recipe! The instructions are so detailed and easy to follow. I’ve hidden the leftovers. I always recommend checking the seasoning before serving. Thanks for trying the chicken and for making it again. Increase the heat to medium-high and stir in the mushrooms. Thanks for the feedback! Baby bella’s are cremini mushrooms that have been allowed to mature for 7 days longer than commercial cremini mushrooms. Seriously delicious. 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. If so, is it best to reheat in the oven or microwave? The great flavor will still be there after it’s frozen, but it may not be as pretty. What size chicken breasts do you use or the what is the total weight of the chicken used in this recipe? 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. I love that you doubled the mushrooms – nothing wrong with that idea. Made it with some couscous, Thanks for the feedback Sherryl! Skillet chicken with mushroom wine sauce was excellent. It was excellent! Bring the sauce back to a light simmer and add the chicken. Thanks! It’s a personal favorite of mine. Are you posting on Pinterest or Instagram? The butter is easy to substitute. Delicious easy-to-follow recipes for food lovers! Whisk the flour into the cream. Enjoy . Fresh tarragon instead of thyme Greek yogurt with water instead of heavy cream. In our Chicken Marsala the chicken is dredged in a flour mixture before it’s sautéed. 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! I could eat this once a week . We appreciate the feedback . Bravo! When there’s leftover sauce I add it to eggs for a eggs “benedict” hack. The chicken is juicy, flavorful and absolutely delicious. Remove from the stove top before the last step and cool completely before refrigerating. Will definitely make again. share. Your email address will not be published. Skillet Chicken and Potatoes. I served it w mashed potatoes. Tricia This looks delicious, I plan on making it for dinner tomorrow night, but I don’t drink! If you use breasts, skin-on & bone-in breast will give you a juicier end result. I bet this was tasty on a roll Carol! Thanks, Thanks Brenda! Also, can I freeze the leftovers? Bravo! This looks soooo good, Tricia! This dish looks mouthwatering and I know we would enjoy it. 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. I am without cooking gas in my apartment building and I made this on an electric burner which I am not used to. Added spinach and served over angel hair pasta. 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. Very yummy! Good! In heat a large skillet over medium heat and then melt 2 Tablespoons of butter. The wife and I loved it. It seems that it would please just about anyone. 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. I used chicken tenders. What did I do wrong? Thanks so much Darrell! I’m sure your experience and insights will help all our readers, and it helps me too. So glad you chose this recipe to try and review. I haven’t tried an egg breading on this but I don’t see why it won’t work. Close. It smells divine. hide. Sorry it didn’t turn out as expected. I love you added some cream to it too! Any good dairy free suggestions for the heavy cream? Heat just until the sauce is thickened and warmed through. Thanks Rika – we have a great chicken Marsala recipe you might like that includes a little breading on the chicken and prosciutto. Will become a family favorite! Will be adding this to my recipe book. Thanks for the feedback Janice! excellent!!!!!!! Husband loved it. Pour yourself a favorite glass of wine and you can feast on a fancy-schmancy looking dinner without the big price tag. Hi Kathleen! Enjoy. I also substituted plain yoghurt mixed with a little milk for the cream. Mine didn’t look at all like the picture. 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. I’ll have to try this over noodles next time. I clean each mushroom individually by wiping with a water soaked paper towel to remove the dirt. A little chicken marsalish:) I love that. if i only have milk can i use that instead of heavy cream? Let us know how it turns out for you! You could substitute gluten-free flour for the all-purpose flour and arrowroot for the cornstarch. Thanks for the feedback Mikey! Made this tonight and it was amazing! Still tasted great! Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. Very tasty recipe…made with thighs instead of chicken breasts. I can definitely see this recipe being completed in less than 30 minutes after the first trial run! Thanks Sue! We LOVE it and so happy you did too. I had chicken tenders on hand so that’s what I used and they were perfect. I wrote about how to build flavor in the post. Thanks Lori. Served over penne pasta with a garden salad and garlic bread. Thanks for sharing! Enjoy! I hope you’ll give this recipe a try! I rarely comment on recipes, but I had to on this one. Let’s be cooking friends! Thanks so much! Heat over medium until the butter is melted. All those nice flavorful bits of chicken goodness remain in the pan for the next step. Thanks for commenting. This was a winner! I didn’t have shallots, so I used garlic powder. I guess it’s now a firm favourite in my household now. Hi Ivy. Stir in the dissolved cornstarch. Made this tonight such a easy and amazing recipe. Loved this dinner recipe! Nice! Oh my gosh…it was so good! This tastes amazing! Good luck – enjoy! Sometimes we just have to use whatever we have on had. Thanks so much for the feedback! The sauce was amazing very tasty. You may want to add a little more broth. So glad you enjoyed the recipe Take care! Sorry , Enjoyed. The recipe says salt to taste and you remove a star because you had to salt to taste? The chicken mushroom wine sauce looks droolworthy, Tricia.

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