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Under 30 Minutes

Chicken with Mushrooms

  • Prep:
  • Total Time:
  • Servings: 4
Chicken with Mushrooms

Photography: Andrew Purcell

Source: Everyday Food, September 2012


  • 1/4 cup all-purpose flour
  • 1 1/2 pounds chicken cutlets
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 pound button mushrooms, trimmed and quartered
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth
  • 1/4 cup chopped fresh parsley


  1. Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.

  2. In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.

  3. Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.

  4. Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

Reviews (10)

  • katbaran 6 Oct, 2013

    This is just the dish I was looking for! Simple, great taste and easy. I should have looked here first instead of searching elsewhere. The chicken was tender, the mushrooms were soft and silky and the spices added an extra kick. Loved it!

  • Sanders1255 26 Aug, 2013

    Delicious and fast! I added some garlic with the thyme which made it even better.

  • Jartz 12 Aug, 2013

    Made this tonight, it came together great. Actually looked like the picture which is always nice! Tasted great and I already know I will be making it again. If you watch the video and follow the tips you can't go wrong.

  • frazierak 20 Mar, 2013

    I would suggest only using fresh thyme for this recipe. I was really hoping the convenience and availability of dried would work out, but it definitely was not restaurant worthy. Not bad, but I know fresh will be much better. And probably only 1 tsp of dried thyme if you absolutely must.

  • maxsmom77 6 Mar, 2013

    Because we can't have wheat does anyone have a suggestion of what to use instead of flour at the beginning? Maybe cornstarch, arrowroot, guar gum? I want to try this but we can't have the wheat.

  • ellcee55 5 Mar, 2013

    Really easy and delicious recipe. I'm always looking for a quick week night meal and hit the mark. I really liked the earthy flavors of the mushroom and thyme together. Next time I'll make a little more pan gravy. Also, I didn't have any white wine on hand so I substituted with some Chinese Xiaoshing wine and it was still delicious.

  • Cynthiamills 4 Mar, 2013

    This was an excellent dinner that I served with a creamy rosemary polenta. I followed the recipe and it was easy and perfect. Thank you, Sarah!

  • Mom2wandv 4 Mar, 2013

    This was a delicious, easy recipe! Considering that I have no kitchen right now due to renovations, I was astounded that I could pull off something so sophisticated in taste with the few plugin appliances i have to use right now.

  • b braun24 4 Mar, 2013

    i keep kosher. If i would substitute butter for oil would the taste be compromised?

  • Lenise27 30 Sep, 2012

    This was an easy answer to what to do with boneless chicken breasts. Very quick and easy to make. Excellent taste. I followed the recipe exactly. The sauce was wonderful. Would be a good dish to serve to company.

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