Chicken and mushrooms in a garlicky white wine sauce is a flavorful, family-friendly dish that comes together in about 20 minutes—ideal for busy weeknights. Tender chicken tenderloins and sautéed mushrooms are finished in a garlic-infused sauce brightened with white wine and fresh parsley. It’s simple to prepare, versatile with sides, and easy to adapt to dietary needs.
Chicken and Mushrooms Garlic Wine Sauce
This version was adapted and lightened from a larger-family recipe. To reduce fat and calories, half the butter and oil were used and some of the wine was replaced with fat-free chicken broth. The result is a rich-tasting sauce with fewer calories but all the flavor.
What to serve with this dish
This chicken and mushroom dish pairs well with brown rice, pasta, quinoa, farro, or roasted vegetables. A crisp green salad on the side balances the richness of the sauce and makes a complete weeknight meal.
Variations and substitutions
- Chicken breasts: Slice into strips or cut thinly so they cook quickly and evenly.
- Gluten free: Use a gluten-free flour or rice flour for dredging, or omit the flour for a Whole30/paleo approach.
- No wine: Substitute additional chicken broth if you avoid cooking with wine.
- Lower sodium: Use low-sodium chicken broth and season to taste at the end.
- Makes it dairy-free: Replace the butter with a neutral oil or a dairy-free spread.
Ingredients
- 8 chicken tenderloins (about 16 oz total)
- 2 tsp butter
- 2 tsp olive oil
- 1/4 cup all-purpose flour* (use rice flour for gluten-free; omit for paleo/Whole30)
- 3 cloves garlic, minced
- 12 oz sliced mushrooms
- 1/4 cup white wine (omit and use extra broth for Whole30/paleo)
- 1/3 cup fat-free chicken broth
- Salt and freshly ground pepper, to taste
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 200°F and set a plate in the oven to keep finished chicken warm.
- Season the chicken tenderloins with salt and pepper, then lightly dredge in the flour. Shake off any excess flour.
- Heat a large skillet over medium heat. Add 1 tsp butter and 1 tsp olive oil. When the pan is hot, add the chicken.
- Cook the tenderloins for about 5 minutes per side, or until no longer pink in the center and nicely browned. Move the cooked chicken to the warm oven to rest.
- Add the remaining butter and olive oil to the skillet. Add the minced garlic and sauté for a few seconds until fragrant.
- Add the sliced mushrooms and season with salt and pepper. Stir occasionally and cook until the mushrooms are golden and have released their liquid, about 5 minutes.
- Pour in the white wine and the chicken broth. Stir the pan, scraping up any browned bits from the bottom with a wooden spoon. Add the chopped parsley.
- Simmer the sauce for a few minutes until the liquid reduces by about half and thickens slightly.
- Return the chicken to the skillet or spoon the mushroom sauce over the chicken on a serving platter. Serve immediately.
Tips for best results
- Don’t overcrowd the pan when cooking the chicken; work in batches if needed so everything browns instead of steaming.
- If you prefer a thicker sauce, allow it to reduce a little longer or whisk in a small slurry of flour and broth off the heat, then simmer briefly.
- Finish with fresh herbs—parsley adds brightness, but tarragon or thyme also work well with mushrooms and white wine.
- Leftovers keep well in the refrigerator for 2–3 days and can be gently reheated on the stovetop over low heat.
Notes
*In this recipe the cook used approximately 1 tablespoon of flour; the remaining flour from the quarter-cup measure was not used. For gluten-free diets substitute rice flour or omit entirely for paleo/Whole30.
Nutrition (approximate per serving)
Serving: 2 tenderloins with mushrooms. Calories: 217 kcal; Carbohydrates: 6 g; Protein: 29.5 g; Fat: 7.5 g; Saturated Fat: 2 g; Cholesterol: 88 mg; Sodium: ~108 mg; Fiber: 1.5 g; Sugar: 2 g.
Final note
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Photo credit: Annalise Sandberg, Completely Delicious