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You are here: Home / Dinner / Chicken / Chicken and Mushrooms in a Creamy White Wine Sauce

By Karina 19 Comments Filed Under: Chicken

Chicken and Mushrooms in a Creamy White Wine Sauce

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Chicken and Mushrooms in a Creamy White Wine Sauce

Pan fried chicken and mushrooms simmered in a simple, quick and easy creamy white wine Béchamel sauce on a Sunday night in front of trash TV while everyone is on their way home, ravishing in hunger, complaining they’re starving as if they haven’t eaten anything in their lives. Ever.

Chicken and Mushrooms in a Creamy White Wine Sauce | https://cafedelites.com

I have a confession. Again. This is one of those dinners that takes me about 15-20 minutes to make: from start to finish. It’s my emergency go-to when the kids are screaming — okay, asking nicely with all manners intact — for heavy take-out pasta.

Chicken and Mushrooms in a Creamy White Wine Sauce | https://cafedelites.com

I know, it’s probably not fair of me to give them this instead of the sometimes nauseating pasta we have bought twice, maybe three times before. But, I’m not exactly a fan of indigestion.

A reader from my Instagram account messaged me in private, asking if I had any creamy recipe ideas for her, dropping the subtle hint that she loves Béchamel sauce.

Game on.

Chicken and Mushrooms in a Creamy White Wine Sauce | https://cafedelites.com

I used to hide from any recipes containing Béchamel sauce. So scared of it, because every single time I made it, it would come out with lumps of flour that would turn into a mortifying paste with every second-or-so mouthful. I’d have to strain it a few times just to get it to resemble a sauce. After 10 years of trial and error, I finally figured out what the problem was. (Well, my problem.) Not enough butter and too much flour. When mixing the paste right from the beginning, if it’s too thick and almost crumbly, it just won’t work. Maybe for a chef it would, but for my non-professional home cook person, it never did.

After some tears of frustration, and more times than I can count of disappointing dinners, I finally finally figured it out. Seriously Karina? Seriously? MORE BUTTER! (Yes, I did yell this at myself.) The moment of clarity was like winning a Lamborghini . Okay, so maybe I’ll need to win one first to actually be able to compare it, but you get my drift.

Chicken and Mushrooms in a Creamy White Wine Sauce | https://cafedelites.com

Long story short, this is my secret weapon when I don’t have any cream lying around. Thick and creamy white sauce, spiked with a hit of white wine, garlic and parmesan cheese. There’s nothing like watching your kids burst through the front door; run through the house only to stop with full brakes and ask, “Um, what’s that smelllll? What are you cooking? Is it ready? I WANT SOME!” And then to see them inhale their food, stopping with ‘mmmm’s’ and savouring every creamy mouthful.

Chicken and Mushrooms in a Creamy White Wine Sauce | https://cafedelites.com

Best feeling in the world.

Chicken and Mushrooms in a Creamy White Wine Sauce | https://cafedelites.com

Chicken and Mushrooms in a White Wine Cream Sauce

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Serves: 6

Ingredients

  • 2 teaspoons olive oil
  • 600 g | 21oz skinless chicken thigh fillets , cubed
  • 1 head of broccoli , cut into florets
  • 200 g | 7oz sliced mushrooms
  • 4 garlic cloves , crushed
  • 3 tablespoons butter
  • 2 level tablespoons flour
  • 1 3/4 cups milk (plus extra if needed)
  • 1/4 cup white wine
  • Salt and pepper to taste
  • Parmesan cheese to serve

Instructions

  • 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 colour. Stir in the garlic and fry for about 30 seconds or until fragrant. Set aside.
  • 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. 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. Mix the white wine through the sauce and continue to stir over low heat. If sauce becomes to thick, add in a little more milk at a time (about 1/8 of a cup), until reaching your desired consistency. We like ours thick and creamy.
  • Pour the Bechamel sauce over the chicken and mix through. Sprinkle over some parmesan cheese and serve over pasta or rice or Zoodles!

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Reader Interactions

Comments

  1. Raymond Nuzzolo says

    May 24, 2020 at 5:07 am

    5 stars
    Tried this today and it was delicious and not hard to do. We’ll definitely have this again. Now to count up calories!!

    Reply
  2. Rosy says

    May 22, 2020 at 6:16 pm

    Hi Karina

    new to cooking, due to lockdown lol having the time and loving it !
    I have put to much wine in, how can I down the taste! children lol

    Reply
  3. MJ says

    April 06, 2020 at 6:11 am

    5 stars
    I always base how good a recipe is by asking myself if I would make it again. 100 percent I would!! I did tweak it, I am gluten and dairy free so I used almond milk, vegan butter substitute, and arrowroot starch instead of flour. I did have to add extra arrowroot starch because I wanted it thick! I also added shredded zucchini, and vegan pepper jack cheese melted into the sauce.

    Reply
  4. Leslie Henson says

    February 29, 2020 at 4:58 am

    How much is the carbs on this? And what’s the serving size?

    Reply
  5. Amy says

    January 30, 2020 at 5:42 pm

    Is this meal freezable?

    Reply
  6. Pamela J. Mullen says

    November 03, 2019 at 4:33 am

    This recipe looks awesome! Can you substitute the milk for fat free half and half?

    Reply
  7. Cheryl says

    November 01, 2019 at 8:43 am

    this is a great cross between chicken divan and tetrazzini! I think I might under cook all and bake it next time. Husband says it is a keeper! Thanks

    Reply
  8. Amy says

    November 06, 2018 at 8:12 am

    Hey, my daughter has a dairy allergy, do you think this will work ok with her almond or soya milk? And obviously no cheese for her! Thanks x

    Reply
    • Karina says

      November 11, 2018 at 8:23 pm

      It will give a different thickness and consistency and taste. Let me know how it turns out and if you would recommend it! Thanks so much! XO

      Reply
  9. Tracey says

    December 29, 2017 at 4:35 am

    Would I be able to substitute chicken breasts for the thighs?

    Reply
    • Karina says

      December 29, 2017 at 11:04 am

      Yes of course

      Reply
  10. Nicole Manning says

    June 05, 2017 at 3:22 pm

    Hi Karina…I would have thought that pouring wine straight into the sauce would mean that none of the alcohol will be cooked off and also that would mean that it would taste very winey! I am a bit hesitant to try it that way because I don’t think my young boys would enjoy that……I was thinking of deglazing the pan with the wine with the chicken and mushrooms first before adding to the bechamel. What do you think?

    Reply
    • Karina says

      June 05, 2017 at 7:56 pm

      Hi Nicole. You can definitely deglaze the pan and cook off some of the alcohol. We actually prefer the flavour of wine in ours for this recipe, but either way works 🙂

      Reply
  11. 911sherlock says

    November 07, 2015 at 6:03 pm

    I love your recipes! Is there a substitute for white wine and broccoli? And parmesan? I can’t find it where I live.

    Reply
    • Karina says

      November 09, 2015 at 3:58 pm

      Any green vegetable can replace the broccoli; Romano cheese or cheddar could replace the parmesan (although parmesan cheese has a very unique taste), and there’s really nothing that can replace the white wine for flavour purposes unfortunately. You can leave it out, that’s not a [problem 🙂

      Reply
  12. Sara | Belly Rumbles (@bellyrumbles) says

    November 06, 2015 at 1:01 am

    Thick and creamy white sauce is my secret weapon too when cream isn’t in the fridge. I love how you have added the extra veggies into one of my favourite dishes.

    Reply
    • Karina says

      November 06, 2015 at 7:28 pm

      Hi Sara! I’m so glad we agree on white sauce. It’s a staple!

      Reply
  13. KevinIsCooking says

    November 05, 2015 at 5:17 pm

    It’s raining outside and after having a light salad for dinner earlier I could mack on this in a heartbeat.

    Reply
    • Karina says

      November 06, 2015 at 7:29 pm

      Aw I’m sorry! I’m sure it was a yummy salad though!

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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