How To Make Chicken and Mushrooms in a White Wine Cream Sauce
Don’t be intimidated in using white wine, for this white sauce recipe, we are using chicken and mushrooms covered in a white sauce made from white wine.
Serves:
Ingredients
- 2tspolive oil
- 21ozchicken thigh filletsskinless, cubed
- 1cuphead of broccoli
- 7ozmushroomssliced
- 1tbspgarlic clovescrushed
- 3tbspbutter
- 2tbspflour
- 1¾cupsmilk
- ¼cupwhite wine
- 1tspsalt
- 1tsppepperto serve
Instructions
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Heat the oil in a large pan over medium heat. Brown the chicken; add the broccoli florets and mushroom slices; pan-frying until the broccoli becomes vibrant in color.
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Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside.
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In a smaller saucepan, melt the butter over low heat. Remove the pot off the heat; whisk in the flour until smooth. Return to the heat and pour in 1/4 cup of the milk first, stirring quickly to combine until smooth.
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Add in another 1/4 cup of milk, again stirring quickly until smooth. Slowly begin to pour in the remaining milk half a cup at a time while stirring continuously, until all of the milk is in. Keep stirring until the sauce begins to thicken.
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Mix the white wine through the sauce and continue to stir over low heat. If sauce becomes too thick, add in a little more milk at a time, until reaching your desired consistency.
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Pour the Bechamel sauce over the chicken and mix through. Sprinkle over some parmesan cheese and serve over pasta or rice.
Nutrition
- Calories: 360.13kcal
- Fat: 26.27g
- Saturated Fat: 9.70g
- Trans Fat: 0.32g
- Monounsaturated Fat: 10.06g
- Polyunsaturated Fat: 4.03g
- Carbohydrates: 8.77g
- Fiber: 0.95g
- Sugar: 4.63g
- Protein: 20.56g
- Cholesterol: 119.62mg
- Sodium: 506.90mg
- Calcium: 103.42mg
- Potassium: 473.11mg
- Iron: 1.11mg
- Vitamin A: 108.95µg
- Vitamin C: 14.67mg
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