Chicken & Mushrooms In White Wine Sauce

Prep Time
Cook Time
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"The DH came across this recipe in one of my old cooks books (printed early 1970's) and thought it may be a good one to try with some minor changes to suite his dietary needs."

Original recipe yields 6 servings


  • Serving Size: 1 (197.1 g)
  • Calories 232.3
  • Total Fat - 10.8 g
  • Saturated Fat - 6 g
  • Cholesterol - 81.8 mg
  • Sodium - 958.6 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 2 g
  • Sugars - 3 g
  • Protein - 12.5 g
  • Calcium - 55 mg
  • Iron - 0.9 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.1 mg

Step 1

In a shallow dish or bowl, mix together flour, salt and paprika and in a separate dish or bowl mix together egg and milk and then dip the chicken pieces in the egg mixture, then in the seasoned flour.

Step 2

In a large frying pan, heat butter over medium high heat and saute chicken pieces until golden brown and then add mushrooms and spring onion (or regular onion) and saute for 3 to 5 minutes.

Step 3

In a medium bowl combine the stock, wine, lemon juice and cornflour and mix together and pour the mixture over the chicken and mushrooms.

Step 4

Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear.

Step 5

Sprinkle with parsley and serve.

Tips & Variations

No special items needed.



This was delicious and was so enjoyed! I had rice and peas on the side. It would be good with noodles or pasta too!

review by:
(20 Nov 2020)