Go Back
–+ servings
Chicken and mushroom sauce on skillet.
Chicken Breasts in White Wine, Mushroom, and Caper Sauce
Craving those lusciously French flavors but don’t have loads of time to spare in the kitchen? Enjoy our French-inspired creamy yet tangy chicken breasts in white wine, mushroom, and caper sauce!
5 from 1 vote
Print Recipe Save Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine French
Servings 4
Calories 437 kcal

Equipment

Ingredients
  

  • 4 skin-on boneless chicken breasts
  • 7 oz. shiitake mushrooms
  • 1 shallot diced
  • 1 clove garlic minced
  • 1 tsp capers stored in vinegar
  • 1 cup white wine
  • 1 tbsp lemon juice
  • 2 tbsp heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp grapeseed oil
  • 1/4 cup flat-leaf parsley roughly chopped
  • 2 1/2 tsp salt 2 tsp to season chicken, 1/2 tsp to season sauce
  • ground pepper

Instructions
 

1. Prepare Chicken and Cut Vegetables
  • Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius).
  • Clean and dry chicken breasts. Season with salt and ground pepper.
  • Dice shallot, mince garlic, finely chop parsley, and slice shiitake mushrooms. Set aside.
2. Prepare Mushroom Sauce
  • Place a pan on the stovetop at medium-low heat. Add olive oil. Allow it to heat.
  • Add shallot and garlic. Sauté for 3 minutes or until fragrant.
  • Add mushrooms. Sauté for 3-5 minutes.
  • Season with salt and pepper. Sauté for 1 minute.
  • Add white wine and lemon juice. Turn the stovetop up to medium heat. Simmer for 5-7 minutes.
3. While the Mushroom Sauce Simmers, Sear the Chicken
  • Place an oven-proof pan on the stovetop at medium-high heat. Add grapeseed (or other high heat) oil. Allow the oil to heat.
  • When the oil is jumping in the pan and begins to smoke, add the chicken breasts into the pan, skin side down.
  • Sear for 2-3 minutes. Flip and sear for an additional 2 minutes.
  • Transfer oven-proof pan to oven. Cook for 8 minutes or until the meat is just undercooked.
  • Remove the pan from the oven. Set aside.
4. Finish the Mushroom Sauce
  • When the sauce reduces, turn the heat on the stovetop to low.
  • Whisk in cold unsalted butter, heavy cream, parsley, and capers.
  • Add chicken breasts back to the sauce and cook for 2 minutes or until chicken is cooked.
5. Let’s Plate
  • Place chicken breast onto a plate. Spoon the sauce over it.
  • Garnish with fresh chopped flat-leaf parsley.
  • Serve and enjoy.

Nutrition

Calories: 437kcalCarbohydrates: 7gProtein: 25gFat: 30gSaturated Fat: 10gTrans Fat: 1gCholesterol: 98mgSodium: 1553mgPotassium: 498mgFiber: 2gSugar: 2gVitamin A: 696IUVitamin C: 7mgCalcium: 36mgIron: 2mg
Keyword Easy, healthy, Quick
Tried this recipe?Let us know how it was!