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tender chicken in wine and mushroom sauce

(1 rating)
souxie avatar
Recipe by
Susan Bickta
@souxie
Kutztown, PA

I love to cook with boneless, skinless chicken thighs. They are so versatile. I just happened to buy some at the grocery store last week and decided to make them using ingredients I already had in my pantry. The result is this tasty, saucy chicken dish that I served over rice. You can serve it over egg noodles as well. I finished off the dinner with steamed, fresh, buttered spinach as pictured.

(1 rating)
yield 6 -8
prep time 10 Min
cook time 50 Min
method Stove Top

Ingredients For tender chicken in wine and mushroom sauce

  • 1/2 c
    all purpose flour
  • 1/2 tsp
    salt
  • 1/4 tsp
    fresh ground black pepper
  • 1/2 tsp
    smoked paprika
  • 1 1/2 lb
    boneless, skinless chicken thighs, cut into bite size pieces
  • 5 Tbsp
    vegetable oil
  • 1 lg
    onion, chopped into bite size pieces
  • 1
    14.5 ounce can chicken broth
  • 1
    4.5 ounce jar sliced mushroom, drained
  • 1
    10 3/4 ounce can condensed golden mushroom soup, undiluted
  • 1/4 c
    dry white wine
  • 1 Tbsp
    dried parsley flakes

How To Make tender chicken in wine and mushroom sauce

  • 1
    Place a 5 quart Dutch oven over medium high heat. Add the vegetable oil.
  • 2
    While the oil is heating up in the Dutch oven, put the flour, salt, pepper and paprika in a large zip top bag. Put chicken in bag with flour. Close bag and "knead" chicken in bag until all pieces are coated with seasoned flour.
  • 3
    Transfer chicken pieces from the plastic bag to the Dutch oven. Cook for 10-15 minutes, stirring constantly to separate chicken pieces. Chicken should be slightly browned.
  • 4
    Put chicken in a large bowl and cover. Set aside. In same Dutch oven, add the onion and saute for 5 minutes. Add the chicken broth. Stir with a wooden spoon, scraping the bottom of the pot to dissolve the browned bits on the bottom.
  • 5
    Add the mushrooms, golden mushroom soup and the wine. Mix until smooth. Cook for 5-10 minutes or until heated through. Add the chicken and parsley flakes. Bring to a simmer. Cover and cook for and additional 20-25 minutes or until chicken is cooks through.
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