Creamy White Wine Chicken with Mushroom Gratin
Tender chicken fillets simmered in a velvety white wine and cream sauce with fresh mushrooms, then finished under the broiler with golden melted mozzarella. A comforting yet elegant dish that comes together easily for a weeknight dinner or a relaxed gathering.
🛒 Ingredients
4 servings
- 500 g chicken breast fillets
- 1 onion, finely chopped
- 200 ml heavy cream
- 300 ml dry white wine
- 200 g fresh mushrooms, sliced
- 100 g shredded mozzarella
- 1 tablespoon butter
- Juice of 1 lemon
- Salt and white pepper to taste
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Directions
- 1
Melt the butter in a wide skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until softened and translucent.
- 2
Pour in the white wine and let reduce for 2 minutes, then stir in the heavy cream and bring to a gentle simmer.
- 3
Season the chicken fillets with salt, white pepper and lemon juice. Nestle them into the sauce along with the sliced mushrooms.
- 4
Cover partially and cook over low heat for 20–25 minutes, turning the fillets halfway through, until fully cooked.
- 5
Preheat oven to 200 °C (390 °F). Transfer everything to a baking dish, top with shredded mozzarella and bake 10 minutes until golden and bubbling.
💡 Chef's Tip
Use a dry white wine such as Chardonnay or Sauvignon Blanc for the best flavour. Serve with steamed rice, buttered pasta or crusty bread to soak up the creamy sauce.
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Same category — Poultry
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