Baked Chicken With Wine And Mushrooms

Recipe from

Oxmoor House


4 whole chicken breasts, split, boned, and skinned
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter or margarine, melted
1/2 cup chopped shallots
1/2 cup Chablis or other dry, white wine
1/2 pound fresh mushrooms, sliced
2 tablespoons chopped fresh parsley


Sprinkle surface of chicken with salt and pepper; brown on all sides in butter in a large skillet. Remove chicken from skillet, and set aside.

Sauté shallots in butter in skillet until tender. Return chicken breasts to skillet; add wine. Cover and cook over low heat 20 minutes. Add mushrooms and chopped parsley; cover and continue cooking 5 minutes or until chicken is tender. Remove chicken to a warm serving platter; spoon mushroom sauce over chicken and serve.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note