Chicken With Mushrooms and Wine

By Mark Bittman

Chicken With Mushrooms and Wine
Yunhee Kim for The New York Times; Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
About 45 minutes
Rating
5(1,446)
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

  • 4chicken-breast halves (about 1½ pounds)
  • 2tablespoons extra-virgin olive oil
  • 3tablespoons butter, divided
  • ¼cup flour
  • 1pound mushrooms, sliced
  • ½cup wine
  • Parsley, for garnish
  • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

211 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 21 grams protein; 398 milligrams sodium

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
1,446 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.

Judys

Really good. I used bone in thighs that I/we prefer, so had to adjust. After browning I finished cooking them in 400 degree oven, then removed to plate and proceeded with recipe. After reading comments, made a few tweaks. Sautéed a little shallot before adding mushrooms and a couple thyme sprigs, and added a little chicken broth at the end for a little more sauce. Served with roasted asparagus and tossed salad. Good dinner with a nice Virginia Chardonnay.

GArthur

Wow, delicious juicy tender chicken. And the mushrooms in that sauce - yummy. The recipe indicates cooking the mushrooms undisturbed until the liquid is all gone; that took about 15 minutes, and I stirred the mushrooms to speed up reducing the liquid. Served it with roasted baby potatoes and broccoli. It’s a winner and a keeper.

Ngrimmick

I made this dish a few days ago and it’s simple, elegant and delicious! You can dress it up a bit by adding sautéed shallots or other ingredients. You can add more spices, different mushrooms or different wine. Just following the basic recipe can make your dinner special! Loved it!

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