Chicken With Mushrooms and Wine

By Mark Bittman

Updated May 28, 2026

  • Yunhee Kim for The New York Times; Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
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Total Time
About 45 minutes
Rating
5(1,541)
Comments
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The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and “healthier.” But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn’t that simple: unless you’re looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish — and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more — but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.

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Ingredients

Yield:4 servings

  • 4 chicken-breast halves (about 1 ½ pounds)

  • 2 tablespoons extra-virgin olive oil

  • 3 tablespoons butter, divided

  • ¼ cup flour

  • 1 pound mushrooms, sliced

  • ½ cup wine

  • Parsley, for garnish

  • Salt and pepper

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 98 milligrams cholesterol; 281 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 14 grams fat; 1 gram fiber; 531 milligrams sodium; 29 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.

  2. Step 2

    Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.

  3. Step 3

    Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.

  4. Step 4

    Add the breasts to the skillet and cook so there is a constant sizzle but no burning.

  5. Step 5

    Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.

  6. Step 6

    Transfer the chicken to a plate and cover loosely with foil to keep warm.

  7. Step 7

    Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.

  8. Step 8

    With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.

  9. Step 9

    Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.

  10. Step 10

    Garnish with chopped parsley.

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Ratings

5 out of 5
1,541 user ratings
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Comments

Debbie

I used Marsala wine and added some cream towards the end. Absolutely delicious.

Saoirse

Try dry vermouth as your wine. It's an easy way to dress up chicken.

Genny

Made August 10, 2015. Used sherry (1/4 cup), and 1/4 cup chicken broth witj 1/2 cup heavy cream at the very end I used enosis, white button, no oyster mushrooms. Served with egg fettuccine with some parmagiano reginiano cheese. Very nice. Chicken should cook in the broth and wine after browning and definitely use the butter (along with a minced shallot) at the beginning.

Susan Shaffer

I made this as written. Flavor was good and chicken was tender. I made a mess of my stove top with the chicken cooking in the oil and butter..really spattered everywhere. If I make it again, I would probably add more mushrooms, maybe some tarragon and capers.

Ellen

Prepared just ss written, except my chicken breast was already thin sliced. Easy and delicious family (or company) dinner.

Debbie

I followed the recipe as written, used baby portobellos and red wine. Found it okay but bland. Some garlic would have helped.

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