Chicken Sauted with Mushroom Sauce

    30 minutes

    This dish is both easy enough for a midweek meal and elegant enough for company. Serve with sides of rice or angel hair pasta if desired.

    47 people made this

    Serves: 4 

    • 1/2 cup bread crumbs
    • 4 tablespoons plain flour, divided
    • 1 cup (250ml) ice water
    • 500g skinless, boneless chicken breasts
    • 1/4 cup olive oil
    • 1 cup fresh sliced mushrooms
    • 1/2 cup (125ml) chicken stock
    • 1/2 cup (125ml) white wine
    • 60g grated mozzarella cheese

    Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

    1. In a shallow dish or bowl combine bread crumbs and 3 tablespoons flour. Dip chicken into ice water then coat with crumb mixture.
    2. In a medium frypan heat oil over medium high heat. Add chicken and saute until both sides are lightly browned and chicken is cooked through (juices run clear). Remove chicken from frypan and set aside, keeping warm.
    3. To same frypan add mushrooms and saute. Sprinkle with remaining 1 tablespoon flour and stir quickly to mix together. Add stock and wine and let simmer, stirring, until thickened (about 2 minutes).
    4. Return reserved chicken to frypan. Top with cheese. Cover and cook until cheese is melted.

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    Reviews and Ratings
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    Reviews in English (33)


    This was good-everyone enjoyed it. I used Italian flavored bread crumbs and used garlic salt on the chicken to increase flavor.  -  18 Nov 2002  (Review from Allrecipes USA and Canada)


    This was really good. I had to pound the chicken flat. I used fresh mozzarella instead of shredded and had angel hair pasta with it. It was very good. Thanks for the post.  -  23 Jan 2004  (Review from Allrecipes USA and Canada)


    Good receipe,...makes a nice thick sauce. I didnt have any chicken broth so I added extra wine, water, and to add more flavor I added salt, pepper, garlic powder and some sugar. Delicious, thanks!!  -  19 Sep 2004  (Review from Allrecipes USA and Canada)