Chicken with wine & mushrooms

Chicken with wine & mushrooms

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(60 ratings)

Prep: 5 mins Cook: 15 mins


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

  • Easily halved
  • Freezable

Nutrition: per serving

  • kcal216
  • fat5g
  • saturates1g
  • carbs5g
  • sugars2g
  • fibre1g
  • protein35g
  • salt0.99g
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  • 4 skinless chicken breasts
  • 1 tbsp plain flour, seasoned
  • 150ml chicken stock (use ½ a cube)
  • 250g pack chestnut mushroom, halved
  • few thyme sprigs, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 150ml red wine
  • 1 tbsp mild olive oil, vegetable oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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Jamie Penswick's picture
Jamie Penswick
30th Dec, 2017
Brilliant flavours and goes very well with some sautéed tender stem brocolli and savoy cabbage.
2nd Apr, 2017
Made this exactly as recipe but used skinless chicken breasts just because we prefer them. Served with creamy mash & springs greens, it was a success with the whole family. Definitely a firm favourite.
7th Apr, 2016
Easy and tasty !
23rd Oct, 2014
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!
23rd Aug, 2014
Fantastic! Tastes as good as it smells. Will be added to my favourite list.
25th Apr, 2014
Yummy! Absolutely love this recipe, made it a few times. Switched over red wine to white wine once and still as tasty!
21st Apr, 2014
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.
29th Oct, 2013
Delicious and so simple. Went down well with all the family. Served with mash and green beans.
30th Apr, 2013
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
18th Sep, 2012
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 :)


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