Drinks & Beveragescafedelites5.0
Chicken and Mushrooms in a White Wine Cream Sauce
Pan fried chicken and mushrooms simmered in a quick and easy, creamy white wine Béchamel sauce. Ready on the table in 20 minutes!
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
- saucepan
- whisk
📝 Preparation Steps
1
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.
garlic (crushed)4 cloves
2
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.
butter3 tablespoons
3
Pour the Bechamel sauce over the chicken and mix through. Sprinkle over some parmesan cheese and serve over pasta or rice or Zoodles!
Nutrition Facts
calories
276 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
202 mg
protein Content
25 g
trans Fat Content
0.2 g
cholesterol Content
117 mg
carbohydrate Content
12 g
saturated Fat Content
6 g
unsaturated Fat Content
6 g
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