Chicken and Mushrooms With Creamy White Wine Sauce

Another first for trying out a new recipe, yet, another simple dish packed full of flavour. With my busy life these quick and simple dishes are perfect.


  • 4 chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp vegetable oil
  • 8 chestnut mushrooms sliced
  • 1 small onion peeled and chopped finely
  • 3 cloves garlic peeled and minced
  • ¼ tsp dried thyme or 2 sprigs fresh thyme
  • 120 ml (½ cup) white wine
  • 120 ml (½ cup) chicken stock
  • 180 ml (¾ cup) double (heavy) cream

To Serve:

  • fresh thyme


  • Heat the oil on a large frying pan (skillet) over a medium/high heat.
  • Season both sides of the chicken breasts with the salt and pepper.
  • Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
  • Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
  • Stir in the garlic and thyme and cook for the 30 seconds.
  • Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
  • Stir in the stock and cream and heat through for 2-3 minutes.
  • Check the chicken is cooked by checking it’s no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates. 
  • Spoon over the sauce and serve with your choice of sides

Recipe from

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