Chicken with wine & mushrooms

Chicken with wine & mushrooms

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(39 ratings)

By

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon

Nutrition and extra info

Additional info

  • Easily halved
  • Freezable
Nutrition info

Nutrition per serving

kcalories
216
protein
35g
carbs
5g
fat
5g
saturates
1g
fibre
1g
sugar
2g
salt
0.99g
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Ingredients

  • 4 skinless chicken breasts
  • 1 tbsp plain flour, seasoned
  • 150ml chicken stock (use ½ a cube)
  • 250g pack chestnut mushrooms, halved
  • few thyme sprigs, leaves only
  • 150ml red wine
  • 1 tbsp mild olive oil, vegetable oil

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Method

  1. Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
  2. Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

Recipe from Good Food magazine, February 2007

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Comments

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myfanwy_liddle's picture
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Absolutely delicious. I read the comments and tips and cut the chicken breast into strips and added a little balsamic vinegar and it worked out beautifully. I made it for two people with two chicken breasts but the same amount of sauce, and would definitely make more sauce if making it for four people. Other than that, great recipe and easy to make too!

babs60's picture
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Fantastic! Tastes as good as it smells. Will be added to my favourite list.

Bella__x's picture
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Yummy! Absolutely love this recipe, made it a few times. Switched over red wine to white wine once and still as tasty!

sxmscorpio's picture
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Delicious! Will definitely make again. I did not change anything in the recipe except I used two chicken breasts only and cut them into strips. The sauce was perfect for 2 but I would have had to have doubled the quantity if I had made 4 chicken breasts.

chickenofpie's picture

Delicious and so simple. Went down well with all the family. Served with mash and green beans.

kerryannb's picture
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Tasted lovely. Did not give five stars as I took much longer to reduce the sauce than the recipe said. Tasted lovely though, will definitely make again

philmartin's picture
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Just made this for tea, absolutely beautiful. Also used button mushrooms instead of chestnut. I took peoples advice about the amount of gravy just in case and doubled up on stock and red wine, which turned out to be the ideal amount! The chicken only took about 10mins to cook and was perfect. Thanks for recipe :)

archer1963's picture

Made the Beef Bourginon version of this receipe, adding some baby new potatoes from the garden with the stock and wine - went down well. Beware of overcooking the steak once its back in the pan.

sugark's picture
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Have made this twice now, a definite favourite in our house. I cook the chicken for longer than recommended though, 10 minutes just doesn't seem long enough to me. But both times it has been delicious, served with baby new potatoes and some mashed swede. Would highly recommend.

xcherrybakewellx's picture

Would anyone suggest putting some cream into the sauce to make it creamy? Or better left as it is???????

leannusjaynus's picture
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This is soooo yummy, did chicken for kids and I had veggie alternative and we all loved it... Defo double the sauce next time but flavour was perfect... Also used button mushrooms :)

leannusjaynus's picture
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This is soooo yummy, did chicken for kids and I had veggie alternative and we all loved it... Defo double the sauce next time but flavour was perfect... Also used button mushrooms :)

elleme's picture
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I've cooked this more than once - it's so easy but looks like you've made more effort than you have. I always do it with chestnut mushrooms which I don't feel overpower the sauce at all.

strangersong's picture
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Tasty and easy to make but will double up the sauce next time.

lisel1969's picture

Tasted lovely but like previous comments have stated, the chicken takes a lot longer to cok than stated in the method.

donna_wowee's picture
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Nice, looked nothing like the picture, but a lovely meal. Served with mustard mash and veg...yumyum!

pambuck's picture

great recipe. When printed off fitted easily on one page. Hint for scrumptious maybe your print size is set slightly larger.

tonmilbil's picture
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So easy to make although the chicken needed a bit longer to cook than what was suggested. Didnt have any thyme so I used dried oregano. Sauce was delicious.
Also the dish looks fabulous and people think you have been slaving over a hot stove for hours!

bubina's picture
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Both me and my fussy fiancé loved this! I'll definitely make it again, though next time I'll double up the chicken stock and wine volumes, to have more liquid.

labrador1's picture
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This is a great recipe. I made it as per the recipe, but then put it into the over for about 3/4 hour, which gave it all a lovely flavour.

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