My Everchanging Garden

Gardening That Grows With Me

Saucy Chardonnay Chicken and Mushrooms

“Easy enough for everyday but nice enough for entertaining.”

  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • pinch pepper
  • 6 boneless skinless chicken breast
  • 2 tablespoons each butter and olive oil
  • 1 cup Chardonnay wine
  • 2 leeks, sliced
  • 1 1/2 cups sliced mushrooms
  • 1/4 teaspoon dried thyme
  • 1/2 cup chicken stock
  • 1/2 cup whipping cream (see substitution)
  1. In shallow dish combine 2 tablespoons of the flour and half of the salt & pepper; lightly dredge chicken in seasoned flour.
  2. In large pan, heat half of the butter and oil over medium-high heat; cook chicken, turning once, for 6 to 8 minutes or until golden brown.
  3. Add 1/4 cup of wine to skillet and reduce heat to medium-low; cover and cook for 3 to 4 minutes more or until chicken is no longer pink inside. Transfer chicken to warming tray. Reserve juices.
  4. Add remaining butter and oil, cook leeks, stirring occasionally, for 5 minutes. Stir in mushrooms and thyme. Increase heat to medium and cook, stirring for 3 minutes.
  5. Sprinkle with remaining flour, cook stirring for 1 minute.
  6. Add stock, reserved chicken juices and remaining wine; bring to boil, stirring to scrape up brown bits from botom of skillet.
  7. Stir in cream and return to boil; cook, stirring occasionally, for 3 to 4 minutes or until thick enough to coat spoon. Season with remaining salt and pepper.
  8. Pour over chcken and serve.

Any fruity white wine for chardonnay.

I do not always have cream in the house and do not like purchasing a entire container for one recipe. A great substitution is to use soft goat cheese in place of cream. About 2 tablespoons goat cheese will subtitute for 1/2 cup cream. Just add it as a last step, no need to boil it down.

Yield: serves 6

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