Chicken with Mushroom Sauce

    40 min

    An elegant dish that can be enjoyed with company or for a typical weeknight. Crumbed chicken breasts are pan-fried and served with a white wine and mushroom sauce.

    49 people made this

    Serves: 4 

    • 55g dried breadcrumbs
    • 4 tablespoons plain flour, divided
    • 250ml ice water
    • 450g skinless, boneless chicken breasts
    • 4 tablespoons olive oil
    • 75g fresh sliced mushrooms
    • 125ml chicken stock
    • 125ml white wine
    • 60g grated mozzarella cheese

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a shallow dish, combine breadcrumbs and 3 tablespoons flour. Dip chicken into ice water, then dredge through crumb mixture.
    2. In a medium frying pan, heat oil over medium high heat. Add chicken and cook until both sides are lightly browned and the juices run clear. Remove chicken from frying pan and set aside, keeping warm.
    3. To same frying pan, add mushrooms and saute. Sprinkle with remaining flour and stir quickly to mix together. Add stock and wine and let simmer, stirring, until thickened, about 2 minutes.
    4. Return chicken to the frying pan. Top with cheese. Cover and cook until cheese is melted.

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    Reviews & ratings
    Average global rating:

    Reviews in English (33)


    This was good-everyone enjoyed it. I used Italian flavored bread crumbs and used garlic salt on the chicken to increase flavor.  -  18 Nov 2002  (Review from Allrecipes US | Canada)


    This was really good. I had to pound the chicken flat. I used fresh mozzarella instead of shredded and had angel hair pasta with it. It was very good. Thanks for the post.  -  23 Jan 2004  (Review from Allrecipes US | Canada)


    Good receipe,...makes a nice thick sauce. I didnt have any chicken broth so I added extra wine, water, and to add more flavor I added salt, pepper, garlic powder and some sugar. Delicious, thanks!!  -  19 Sep 2004  (Review from Allrecipes US | Canada)