Creamy White Wine Chicken Dinner

Hey, Embarquers,

I hope you’re off to a lovely week.

Are you ready for a delightful and delicious chicken entrée that’ll please a variety of tastebuds?

Let’s get started!


Creamy White Wine Chicken Dinner




-2 Tbs of butter

-1.5 lbs of natural chicken ( I used cutlets, but you can use chicken breast as well)

-salt and pepper to taste

-1 medium yellow onion chopped (if you’re not a huge fan of onion, you can mix half onion and half celery)

-3 cloves of garlic diced

-10 oz of portobello mushrooms

-3 Tbs of flour

-1/2 C white wine (my favorite is Sauvignon Blanc from Marlborough, New Zealand)

-1 C half and half



1.) Grab a large skillet, place your pats of butter in the center and put your skillet on medium heat.


2.) Once the butter is melted, lay your salt and peppered chicken in the skillet, and cook for ~5 minutes on each side until slightly browned



3.) Take your chicken off the skillet and place on a plate to the side. Cook the onions and garlic until almost translucent. Add in the mushrooms and cook thoroughly.


4.) Sprinkle the flour on top and mix together. Note: This will look a little funky and slushy, but it’s alright.


5.) Pour in your wine and cook for a few minutes


6.) Pour in your half & half and allow the mixture the thicken


7.) Plate the chicken, and top with the creamy broth. Sprinkle with parsley and enjoy!



This is a great dinner when paired with a salad and a glass of white wine or oven roasted rosemary carrots.

If you’re cooking for one, feel free to make the entire recipe and put the leftovers in single serving containers and place in the freezer.

What’s most important about this recipe is to just have fun. Relax, pour yourself a glass of wine and let this dish naturally come together.


With Love,


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