Mushroom Chicken in Wine Sauce

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  • 1 (3 lb.) broiler-fryer chicken, cut into 8 pieces
  • 1/3 cup all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) package mushrooms, sliced
  • 1/2 cup Brownwood Farms Famous Kream Mustard
  • 1/2 cup Chateau Grand Traverse Semidry Riesling
  • 2 tablespoons fresh parsley, chopped


  1. Coat chicken with flour, shake off excess.  Brown chicken in oil in skillet over medium to high heat.
  2. Remove chicken from skillet.  Cook and stir mushrooms in same skillet for 2 – 3 minutes or until tender.
  3. Stir in mustard and wine; add chicken.  Heat mixture to a boil and reduce heat.
  4. Cover and simmer for 20 – 25 minutes or until chicken is done.  To serve, sprinkle with parsley.

Makes 4 servings

Cooking time:  32 – 38 minutes

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