Delicious, home cooked meals for busy families

Chicken with Mushroom Wine Sauce

Chicken with Mushroom Wine Sauce

How to Make Chicken with Mushroom Wine Sauce

So this Chicken with Mushroom Wine Sauce recipe is my first post for 2019. It’s a new year which means new recipes with bold new flavours. Also, I plan to focus more on social media (ie. growing my Facebook and Instagram community). If you like this recipe, please do follow me on Facebook or Instagram. I definitely need your support!

For this Chicken with Mushroom Wine Sauce recipe, I wanted to be daring and use my favourite Sauvignon Black wine by Jackson-Triggs.
For another wine recipe, you can check out my earlier post featuring red wine, my Beef Bourguignon recipe. I like the light and crisp taste because it doesn’t overpower the chicken. There’s a huge array of white wine at the LCBO that you can use. I suggest a nice Riesling or Chardonnay. Wine tends to add complexity to the the flavours. I can’t imagine this dish without it. You’ll love the creamy goodness of the mozzarella cheese mixed in with the white wine and cremini mushrooms. By the way, I made this dish in 30 minutes. Talk about fast and easy!

Chicken with Mushroom Wine Sauce

January 9, 2019
: 4
: 15 min
: 20 min
: 35 min
: Moderate

By:

Ingredients
  • 6 bone-in chicken thighs
  • 8 oz cremini mushrooms
  • 3 cloves garlic, minced
  • 1 teaspoon poultry seasoning
  • 1 cup milk
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 cup mozzarella cheese
  • 1 1/2 cup white wine
  • 1 teaspoon cornstarch
  • 3 teaspoon olive oil
  • salt and pepper to taste
Directions
  • Step 1 Season chicken with poultry seasoning, salt and pepper
  • Step 2 Heat olive and butter on high heat. Add chicken and cook for 10 minutes (2-3 minutes per side) until golden brown. Lower the heat and simmer until the chicken is no longer pink or 155 F on thermometre. Set aside
  • Step 3 Saute mushrooms, butter and garlic gently over medium heat until soft. Season with salt and pepper
  • Step 4 Stir in milk, white wine, sour cream, Dijon mustard, mozzarella cheese, oregano, cornstarch and thyme
  • Step 5 Put the chicken back in the skillet and let the sauce thicken into creamy consistency
  • Step 6 Serve with white wine or steamed vegetables (optional)