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Chicken Breasts with Mushrooms and Cream Sauce

A white plate with chicken with mushroom white wine cream sauce

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This is Julia Childs “Supremes de Volaille aux Champignons [Chicken Breasts with Mushrooms and Cream].” I love 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!

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.

Parchment paper on a cutting board with butter rubbed on it

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.

Chicken on a cutting board covered with parchment paper

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

Seasoned chicken on parchment paper

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)

Melted butter in a casserole dish

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.

Chicken placed into a casserole dish with melted butter Parchment paper placed over a casserole dish with chicken A casserole dish covered in foil

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).

A piece of chicken on a white palate and a butter knife beside it

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

A pot with melted butter

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

Chives and butter in a potMushroom, chives and butter in a pot

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

A pot with white wine, mushrooms, chives and butter

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

A white wine cream sauce in a pot

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.

Parsley added into a pot with mushroom white wine cream sauce

* Sprinkle with parsley and serve!

A white plate with chicken with mushroom white wine cream sauce

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 9 votes
Author: Natasha of NatashasKitchen.com
A white plate with chicken with mushroom white wine cream sauce
This Chicken with Mushrooms is in a creamy but light white wine sauce. This tastes gourmet!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients 

Servings: 6 people
  • 4 chicken breasts (boneless, skinless), or chicken tenders
  • 1/2 tsp lemon juice
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 5 Tbsp unsalted butter, divided
  • 4 Tbsp fresh chives, minced
  • 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.

  • Butter one side of a sheet of wax paper that is cut to the size of the casserole.
  • 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). Rub the chicken breast with lemon juice. Season both sides with salt & pepper.
  • Heat 4 tablespoons butter in a large casserole in the oven at 400°F. 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.
  • 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.
  • Take the casserole out of the oven and pour the remaining butter into a large heavy bottomed skillet over medium/high heat.
  • Add chives and heat until fragrant (1 minute). Add mushrooms and cook, stirring occasionally, until tender, about 3 to 4 minutes.
  • Over high heat, add white wine and chicken broth and boil until liquid is syrupy, stirring constantly. Stir in the cream and simmer until sauce begins to thicken.
  • 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.

Nutrition Per Serving

417kcal Calories4g Carbs35g Protein28g Fat16g Saturated Fat176mg Cholesterol377mg Sodium812mg Potassium1g Fiber1g Sugar1007IU Vitamin A5mg Vitamin C40mg Calcium1mg Iron
Nutrition Facts
Chicken with Mushroom White Wine Cream Sauce
Amount per Serving
Calories
417
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
16
g
100
%
Cholesterol
 
176
mg
59
%
Sodium
 
377
mg
16
%
Potassium
 
812
mg
23
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
35
g
70
%
Vitamin A
 
1007
IU
20
%
Vitamin C
 
5
mg
6
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: French
Keyword: Chicken with mushroom white wine cream sauce
Skill Level: Easy
Cost to Make: $
Calories: 417
Natasha's Kitchen Cookbook

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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5 from 9 votes (5 ratings without comment)

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Comments

  • Suzanne
    October 8, 2024

    Can I use half and half to substitute the heavy cream?

    Reply

    • Natashas Kitchen
      October 8, 2024

      Hi Suzanne, half and half may work, it will be a bit tad more runny with it and thicken less than heavy cream will. I hope you love this recipe.

      Reply

  • 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

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