Get the Latest Recipes in your inbox:

Chicken with Mushroom White Wine Cream Sauce

This post may contain affiliate links. Read my disclosure policy.

This is Julia Childs “Supremes de Volaille aux Champignons [Chicken Breasts with Mushrooms and Cream].” I’ve converted. Her Chicken with Mushroom White Wine Cream Sauce recipe is better than mine, hands down, especially the way she bakes the chicken; so juicy and tender.

I have just one word to describe this chicken with mushroom white sauce recipe; “RAARRRR!” It’s delicious. Your palate will thank you! It’s probably one of my favorite chicken recipes. The white wine and cream pair wonderfully; flavorful yet subtle. Hope you like it!

MY LATEST VIDEOS

Ingredients for Chicken with Mushroom:

4 boneless skinless chicken tenders or chicken breasts
1/2 tsp lemon juice
1/4 tsp freshly ground black pepper
1/4 tsp salt
5 Tbsp butter (divided)

4 Tbsp minced fresh chives (frozen work too)
4 cups mushrooms, thinly sliced
1/4 cup dry white wine (Any kind; I used a regular white cooking wine)
1/4 cup chicken broth
1 cup heavy cream

What you will need: wax paper and a meat mallet

How to Make Chicken Breasts with Mushroom Cream Sauce:

Preheat the oven to 400°F.
1. Butter one side of a sheet of wax paper that is cut to the size of the casserole.

2. Place the chicken breast between two sheets of wax paper and pound it with a meat mallet until it is an even thickness (about 1/2″ thick) – it will cook more evenly. Cut the chicken breast pieces in half or into thirds (if desired). If you are using chicken tenders, you really don’t have to do any pounding or cutting, so that saves a step.

3.  Rub the chicken breast with lemon juice. Season both sides with salt & pepper.

4. Heat 4 tablespoons butter in a large casserole in the oven at 400˚ F. (this can be done on the stove with a dutch oven)

5. Once the butter is foaming and bubbly, quickly roll the chicken in the butter and lay the buttered side of the wax paper over the chicken. Cover the casserole with foil and place in the hot oven for 6 to 8 minutes. Don’t crowd your chicken or it will take much longer to bake. Keep this in mind if you are planning to make this for a large party.

6. Test the chicken at 6 minutes; if the meat is springy to the touch, it is done. If it’s still soft, return to the oven for another 2 minutes. Mine took about 8 minutes to bake (and I always cut into the thickest piece of chicken to make sure it’s done).

7. Take the casserole out of the oven and pour the remaining butter into a large heavy bottomed skillet over medium/high heat.

8. Add chives and heat until fragrant (1 minute). Add mushrooms and cook, stirring occasionally, until tender, about 3 to 4 minutes.

9. Over high heat, add white wine and chicken broth and boil until liquid is syrupy, stirring constantly.

10. Stir in the cream and simmer until sauce begins to thicken.

11. Reduce the heat to low. Taste the sauce and add more lemon juice to taste and salt if desired. Place the chicken back in the pan and coat with the sauce until heated through.

* Sprinkle with parsley and serve!

Notes:

If you use a dutch oven, it can be used on the stove and you don’t have to transfer the butter after the chicken is done baking. That way it’s all done in one casserole dish. I wrote out the recipe using a glass pyrex baking dish and a large skillet because not everyone has a dutch oven.

In the original recipe, the sauce can be made with Port, Madeira or dry white Vermouth. After visiting two grocery stores,I found out white vermouth is a liquor store item,so I just bought some white cooking wine. I did try the port sauce as well and found the white wine better.

Chicken with Mushroom White Wine Cream Sauce

5 from 4 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10
Servings: 6

Ingredients

  • 4 boneless skinless chicken tenders or chicken breasts
  • 1/2 tsp lemon juice
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 5 Tbsp butter divided
  • 4 Tbsp minced fresh chives frozen work too
  • 4 cups mushrooms thinly sliced
  • 1/4 cup dry white wine Any kind; I used a regular white cooking wine
  • 1/4 cup chicken broth
  • 1 cup heavy cream

What you will need: wax paper and a meat mallet

Instructions

Preheat the oven to 400°F.

  1. Butter one side of a sheet of wax paper that is cut to the size of the casserole.
  2. Place the chicken breast between two sheets of wax paper and pound it with a meat mallet until it is an even thickness (about 1/2" thick) - it will cook more evenly. Cut the chicken breast pieces in half or into thirds (if desired).
  3. Rub the chicken breast with lemon juice. Season both sides with salt & pepper.
  4. Heat 4 tablespoons butter in a large casserole in the oven at 400°F.
  5. Once the butter is foaming and bubbly, quickly roll the chicken in the butter and lay the buttered side of the wax paper over the chicken. Cover the casserole with foil and place in the hot oven for 6 to 8 minutes. Don't crowd your chicken or it will take much longer to bake.
  6. Test the chicken at 6 minutes; if the meat is springy to the touch, it is done. If it's still soft, return to the oven for another 2 minutes.
  7. Take the casserole out of the oven and pour the remaining butter into a large heavy bottomed skillet over medium/high heat.
  8. Add chives and heat until fragrant (1 minute). Add mushrooms and cook, stirring occasionally, until tender, about 3 to 4 minutes.
  9. Over high heat, add white wine and chicken broth and boil until liquid is syrupy, stirring constantly.
  10. Stir in the cream and simmer until sauce begins to thicken.
  11. Reduce the heat to low. Taste the sauce and add more lemon juice to taste and salt if desired. Place the chicken back in the pan and coat with the sauce until heated through.

* Sprinkle with parsley and serve!

Recipe Notes

If you use a dutch oven, it can be used on the stove and you don't have to transfer the butter after the chicken is done baking. That way it's all done in one casserole dish. I wrote out the recipe using a glass pyrex baking dish and a large skillet because not everyone has a dutch oven. In the original recipe, the sauce can be made with Port, Madeira or dry white Vermouth. After visiting two grocery stores,I found out white vermouth is a liquor store item,so I just bought some white cooking wine. I did try the port sauce as well and found the white wine better.

Final Final Picmonkey Hashtag banner

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • Ella Arnot
    August 26, 2018

    Can I freeze this recipe. Reply

    • Natasha
      August 26, 2018

      Hi Ella, I honestly haven’t tried freezing this so I’m not sure how the sauce will hold up or if it would separate. If you experiment, let me know how it goes 🙂 Reply

  • Ray Nelson [Did, Zedo, etc.]
    September 8, 2016

    Dorogaia, I know that this recipe is older, but I hope that you can read this. What happens to those wonderful spit-roasted chickens at Costco when none are sold? The breast meat is packaged and sold the next day. We vacuum-seal 1 lb. bags, then freeze. The chicken is delicious and saves much time for your salads, sandwiches, soups, etc. White vermouth is standard at Fred Meyer.
    How can I write a longer e-mail to you? I promise not to be a pest. Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      That is a wonderful suggestion!! I always read the comments on my blog and you are always welcome to comment 🙂 Thank you for sharing your tip! Reply

  • Ren
    October 3, 2015

    Wax paper cooking in the oven? Parchment yes but wax? The way it’s reading is to cook with the wax paper in the oven. Wax paper is never to go in the oven. Could you clarify this please? Reply

    • Natasha
      natashaskitchen
      October 3, 2015

      Julia Child’s original recipe stated wax paper and it has always worked for me. I’m assuming you could replace it with parchment paper if you were concerned about it. The concern with wax paper in the oven is it might catch fire, but with this recipe you do cover the top with foil so it’s not going to burn the wax paper. I think the point is just to keep the butter and moisture directly on the chicken. It does come out super tender. Reply

  • Inna
    January 9, 2015

    I put this dish on my menu for next week, but wanted to confirm some things before I cook it. Will it reheat well the next day (since I pack lunch for my husband daily)? Also do you think cutting the piecesid meat smaller might make it dry? I will be using chicken tenders.

    Also this is not related to the recipe, but do you have a good recipe for loaded baked potato soup? It’s one of my husbands favorite soups and I would love to make it, but I need good tutorial.

    Thanks Natasha! I love your blog! Reply

    • Natasha
      natashaskitchen
      January 9, 2015

      Yes, it will re-heat well; stovetop is best, but if microwaving, heat until it’s just very warm. You don’t want to nuke it too much in the microwave or it will get tough. Chicken tenders are a great option! You can cut them whatever size you like. Smaller pieces will cook a little faster. I don’t have the potato soup you are referring to, but that sure sounds good! If you find a great recipe, I want to know about it! 😉 Reply

  • Vera
    December 23, 2014

    Hi Natasha, I don’t remember i the recipe i found before was on your website or olgasflavorfactory. The recipe included chicken breast cut in pieces and fried. then separately mushrooms and onions fried. And finally a broth including whipping cream other ingredients. then all this was placed in the oven. I can’t find that recipe. Maybe you can help me with that…thank you and Merry Christmas 🙂 Reply

    • Natasha
      natashaskitchen
      December 23, 2014

      Hi Vera, I believe this is what you’re looking for 🙂 Reply

  • Roxanne
    October 24, 2014

    Do you think you could make this about 45 min ahead of company arriving and then keep warm in a warming drawer? Reply

    • Natasha
      natashaskitchen
      October 24, 2014

      That would work fine 🙂 Reply

  • Angelina
    March 31, 2014

    I honestly love this dish. This is definitely some good comfort food! The ingredients seem to blend in so well. Thank you Natasha! Reply

    • Natasha
      natashaskitchen
      March 31, 2014

      Which reminds me, I haven’t made this in months. It’s one of my favorites too! Reply

  • February 8, 2014

    Made this dish for dinner. It’s AWESOME! I had to substitute for the wine. Apparently, I have managed to drink all the white wine in the house, so I used my hubby’s Crown Royal. (shhhh, our secret!) Used the same 1/4c measurement and the sauce was nom-tastic!! Thanks for sharing this recipe. I will be adding it to my bag of cooking tricks. 🙂 Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      I’m so glad you loved it!! I’ve never cooked with that before but it’s great to know that something else works great! 🙂 Thanks Sarah Reply

  • Lucy
    July 26, 2013

    I did end up trying it. I followed the same exact directions. It didn’t turn out as tender as the chicken did, but it was still tender enough to eat, and it still had a great flavor. My 4 year old and I both enjoyed it!! Reply

  • Lucy
    July 24, 2013

    Could I use the same recipe for pork chops? Reply

    • Natasha
      natashaskitchen
      July 24, 2013

      Hmmmmm. I haven’t tried it, so I can’t really recommend it. I can’t figure why it wouldn’t work though….hmmm. If you try it, do report back and let me know how it worked out 🙂 Reply

  • Olga G.
    July 2, 2013

    Well that is a good sign indeed! 🙂 Reply

  • Olga G.
    July 2, 2013

    I have always been afraid to try recipes that call for wine because I’ve never cared for the flavor of it. It doesn’t matter if it’s dry or sweet or red or white. When it’s used in food, will I really taste the flavor or does it give it more texture then flavor? Reply

    • Natasha
      natashaskitchen
      July 2, 2013

      It helps to tenderize the meat, but my guests this weekend couldn’t tell there was wine in there unless I told them 🙂 Reply

  • jh91ish
    February 21, 2013

    I just made this recipe for my boyfriend and I for dinner and we both LOVED it! I didn’t have any cream or milk on hand so I used some butter and flour mixed and formed into a little ball to thicken the sauce. It turned out great!!!.. fresh parsley is a must have! Reply

    • Natasha
      natashaskitchen
      February 21, 2013

      Great work with what you have on hand :). I’m glad that you love the recipe. Reply

  • Elizabeth
    October 1, 2012

    What is dry white whine? Is it not liquid, and where can I get it? Reply

    • Natasha
      natashaskitchen
      October 1, 2012

      It’s just a more bitter white wine. I used a plain cooking white wine which is in any grocery store and should be near the vinegars. You can also use a chardonnay, just don’t use a sweet wine. Reply

  • nataliya
    May 8, 2012

    Natasha what is chives in russian? Reply

    • Natasha
      natashaskitchen
      May 8, 2012

      The skinnier Green onions. You can use regular green onion. It will taste the same. Zelena tsibulya? 🙂 Pardon my spelling.  Reply

  • Margarita
    February 12, 2012

    Natasha I have a question for you, why you use wax paper most of the time? I usually use foil. But I heard foil is bad. I have parchment paper I’m not sure if it’s same thing, I use parchment paper only when I make meringue cake. But wax paper I never used, my mom didn’t either thats probably why I don’t know much about it. Reply

    • Natasha
      natashaskitchen
      February 12, 2012

      Any brand of wax paper will do. Parchment paper is alot more expensive than wax paper so I use it when I can get away with it. I just bought the store brand at Winco. Most grocery stores should have wax paper. Reply

  • Ana
    January 13, 2012

    Came out very tasty. Definitely something that I would make again. But my sauce did not seem to thicken at all. Maybe I did not let the white wine and broth boil as long as it should? Or maybe I did not simmer long enough. Even though I thought I was doing both of them for a good time and I did not notice anything thicken:/ Any ideas why? Reply

    • Natasha
      natashaskitchen
      January 13, 2012

      Did you wait till your white wine mix was mostly evaporated and starting to thicken before adding the cream? Reply

  • Nata
    November 18, 2011

    Hi! I made this recipe and it turned out pretty good, but my chicken took waaay more then 6-8 minutes in the oven (more like 20!) Any ideas why? I did pound it pretty thin.. Reply

    • Natasha
      November 19, 2011

      I ran into the same issue when I made a big batch. I think it has to do with crowding the chicken in the pan – it takes much longer when you are baking alot of chicken together. Reply

  • Viktoriya
    February 17, 2011

    Do you know any good mushroom gravy recipes? everytime i attempt to make it it turns out too thick and greasy. I go off my aunts recipe but she puts in the ingredients “na glaz” lol. so that doesnt help. Reply

    • Natasha
      February 18, 2011

      My recipe is also “na glaz” its really easy and very tasty!! I’ll try to remember to take pictures of the gravy next time I make it so I can post it. Reply

  • Yana
    December 24, 2010

    What do you suggest to pair with this? for appetizer? Reply

    • Natasha
      December 24, 2010

      Any vegetable; greenbeans with almonds and butter, It’s good with mashed potatoes or plain rice. Zucchini might be nice (and easy) Reply

  • Tanya M
    February 13, 2010

    I made this off your blog, and it was really good. Thanks for the recipe. I love that the ingredients are so simple, you don’t really have to follow a recipe. I actually make a really similar recipe I found in my Glamour magazine. It doesn’t have lemon, chicken broth, or chives, but the basics are the same. It also has some wine vinegar, which actually gives it lots of flavor. It’s also easier, cause you don’t have to use the oven at all. You just fry the chicken in oil, and add the other ingredients in order of cooking time. I saute the mushrooms separately cause I like mine nice and brown. Reply

    • Natasha
      February 14, 2010

      I just updated it again; its the chicken I made for the Valentines day dinner. Reply

  • Nadia Kravchuk
    December 21, 2009

    Mmm that sounds delicious…can’t go wrong w/heavy whipping cream+white wine+mushrooms:) Can’t wait to try it! Reply

Add comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.