Chicken and Mushrooms with White Wine Cream Sauce

Chicken and Mushrooms

Yield: 2 servings


  • 2 or 3 boneless whole chicken breasts
  • Salt and pepper to taste
  • 1/2 cup butter + 1 tablespoon butter (for separate use)
  • 1 large onion, chopped
  • 1 whole stalk celery, sliced
  • 1 large bay leaf
  • 1/3 pound mushrooms, sliced
  • 1 cup dry white wine
  • 2 1/2 cups hot chicken broth or bouillon
  • 1/2 cup milk
  • Juice of 1/2 lemon
  • 1/2 cup heavy cream
  • 3 tablespoons all-purpose flour


  1. Season chicken with salt and pepper and sear in 1/2 cup of butter until almost done. Remove from sauté pan and let rest.
  2. In the same sauté pan combine onion, celery and bay leaf and cook until onions are translucent.
  3. Next add mushrooms and white wine and cook until wine is reduced by half.
  4. Add chicken broth or bouillon, milk, lemon juice and heavy cream. Let simmer until mushrooms soften.
  5. Remove bay leaf. Whisk in flour and remaining butter. Stir to combine.
  6. Add chicken. Simmer until done.


Tip: Substitute chicken with either steak or veal. (If using steak or veal, we suggest substituting chicken broth with beef broth or bouillon.)

Recipe and photo used with permission from: Southwest Dairy Farmers