Chicken and Mushrooms in a White Wine Sauce

    50 min

    Chicken breasts are dipped into a light batter and fried to perfection, before being served with a mushroom and white wine sauce. This is a favourite in our family. Serve with rice and a green salad.

    490 people made this

    Serves: 6 

    • 60g plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon paprika
    • 1 egg
    • 2 tablespoons milk
    • 6 skinless, boneless chicken breast fillets
    • 60g butter
    • 225g fresh mushrooms, sliced
    • 1/2 small onion, chopped
    • 250ml chicken stock
    • 125ml white wine
    • 2 tablespoons lemon juice
    • 1 tablespoon cornflour
    • 1 tablespoon chopped fresh parsley, for garnish

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
    2. In a large frying pan, heat butter over medium high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
    3. In a medium bowl combine the stock, wine, lemon juice and cornflour. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve

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    Reviews in English (504)


    lovely recipe easy to make  -  13 May 2011


    The only different thing I did, was use wholewheat flour instead of plain. Dish turned out just fine.  -  31 Aug 2015


    Brilliant dish kids loved it aswell done a garlic bread for a. Side dish with it which went really well  -  29 Dec 2015