Chicken with Mushrooms in White Wine Sauce

Prep Time
Cook Time
Ready In

"This is an adapted recipe that originally came from Cooking Light. This is our favorite low fat dish. Full of flavor, you'll never guess it's low fat. We have this 3-4 times per month."

Original recipe yields 4 servings


  • Serving Size: 1 (307.7 g)
  • Calories 322.8
  • Total Fat - 8.8 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 98.2 mg
  • Sodium - 907 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 5 g
  • Sugars - 5.9 g
  • Protein - 38.6 g
  • Calcium - 92.9 mg
  • Iron - 3.4 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven tp 375F. Combine flour with salt, pepper, 1 tablespoon of the paprika, onion powder, garlic powder and thyme.

Step 2

Coat each breast with seasoned flour and brown lightly in a large, oven proof skillet over medium heat for approximately 4 minutes per side.

Step 3

Add the broth and wine and sprinkle the liquid with the remaining tablespoon of paprika. Stir and simmer for 1-2 minutes. Top the chicken with the mushrooms and spray lightly with cooking spray. Place skillet in pre-heated oven.

Step 4

Bake for 15 minutes, then sprinkle with parmesan cheese and continue baking another 5 minutes. Remove from oven, sprinkle with fresh parsley.

Tips & Variations

No special items needed.



Very very good and moist with lots of great flavor!

review by:
(22 Jul 2014)


A real winner for me and my boyfriend. My bf loved it and licked his plate just about! The wine just gives it that little added touch and with the parmesan cheese, delightful!

review by:
(6 Feb 2014)

Derf "RIP" Forever in our Kitchen

My DH raved over it too. it is a delicious meal. I used bone in , skinless thighs, they work beautifully, and for the wine a sauvignon blanc. Other than using thighs made as written and will be trying it with the breasts next time, definately a do again chicken!

(16 Jun 2013)


I can see why this is a favorite of yours. It is right up there with my favorites now too. My husband raved about it!

(9 Oct 2012)