Chicken with White Wine Sauce

Enjoy a simple, elegant meal with locally grown oyster mushrooms and chicken. The Co-op carries wonderful locally grown oyster mushrooms from Mushroom World, a family owned mushroom growing business in Aumsville, OR. These mushrooms are the same fancy mushrooms that, before the pandemic, supplied many top-notch restaurants in Portland. They have a subtle, sweet flavor and do an amazing job soaking up delicious sauces like this white wine sauce. For the wine, you can really use any white cooking wine, but why not choose a light, zesty Pinot Gris from one of the Willamette Valley’s many talented winemakers. Let Donna walk you through the process of cooking this recipe in her Donna’s Kitchen video.

mushrooms, oyster
  • 1 Tbsp olive oil
  • 2 Tbsp butter, divided
  • 3 Tbsp flour
  • ½ tsp sea salt
  • 1/8 tsp black pepper
  • 2 large boneless chicken breast halves
  • 1 small onion, chopped
  • ¼# oyster mushrooms, chopped
  • ¼ cup white wine
  • 1 Tbsp parsley, chopped


Heat olive oil and 1 Tbsp butter in a skillet. Place flour on a plate. Dredge chicken in flour, making sure both sides are well-coated. Add breasts to the skillet, salt & pepper the chicken; cook until browned, about 5 minutes. Turn and brown on second side. Transfer chicken to a cutting board. Add onion and mushrooms to skillet. While onion is cooking, slice breasts across the grain into 1” thick pieces. When onion is done, add wine and remaining butter to skillet; stir. Place chicken slices on top of mushrooms, cook over med-low heat until chicken is cooked through, about 5 minutes. Garnish with parsley and serve.