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Chicken with mushrooms & white wine


  • Batten out the chicken breasts to an even thickness between clingwrap. Then neaten each one and diagonally cut into 3 or 4 crossways.
  • Heat a thin layer of oil in a large heavy-bottomed pan with a good knob of butter and gently cook the lightly floured chicken until well coloured on both sides in 2 batches, if necessary. Transfer to a plate, sprinkle with a little salt and set aside.
  • Then add the mushrooms to the pan and briefly cook until coloured, regularly tossing and adding more oil if needed.
  • Add the wine and reduce quite heavily, before adding the stock, capers and ground pepper. Stir well and reduce until reasonably thick, adding the cream when ready.
  • Then place the chicken in the pan in one layer, baste with the sauce and cook until the chicken is ready, turning now and again. Check for seasoning and add some lemon juice to taste, if you like.
  • Place the chicken on individual plates, spoon plenty of sauce over the top, sprinkle with parsley and serve with a simple green salad on the side.


  • 3-4 chicken breast fillets, skinless & boneless
  • olive oil
  • butter
  • plain flour
  • sea salt & freshly ground pepper
  • 8-10 white button mushrooms, finely sliced
  • ½ cup dry white wine
  • ½ cup chicken stock
  • 2 tbsp capers, rinsed
  • ¼ cup cream (optional)
  • juice of 1 lemon
  • 2 heaped  tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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