Chicken With Mushroom Sauce

Photo by Paul Sirisalee
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 419 calories
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 112 mg
    • Sodium 559 mg
    • Protein 35 g
    • Carbohydrate 22 g
    • Sugar 3 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 66 mg


  1. Check 1/2cup flour
  2. Check 8 boneless, skinless chicken thighs (1 1/2 pounds)
  3. Check kosher salt and black pepper
  4. Check 2tablespoons olive oil
  5. Check 8ounces cremini mushrooms, halved
  6. Check 1/2cup white wine
  7. Check 1/2cup chicken broth
  8. Check 1pound green beans, trimmed
  9. Check chives, chopped, for serving


  1. Place the flour in a shallow bowl. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and coat with the flour (tapping off any excess). Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until browned, 4 to 5 minutes per side; transfer to a plate.
  2. Add the mushrooms to the skillet and cook, tossing, until browned, 4 to 6 minutes. Return the chicken to the skillet, add the wine and chicken broth, and simmer until cooked through, about 8 to 10 minutes.
  3. Meanwhile, bring a large saucepan of water to a boil; add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Serve with the chicken and top with chives.