Chicken in White Wine with Mushrooms on a bed of Linguine Recipe

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9 votes | 6790 views

One of those really easy dinners, but tasted like it took you all day. The flavors of these spices blended with the white wine keeps this chicken moist and tender.

Prep time:
Cook time:
Servings: 4


Cost per serving $2.24 view details
  • 4 boneless Chicken Breasts split in half
  • 2 cups of chicken broth
  • 1/2 cup wondra flour
  • 1 large plastic bag for shaking
  • 1/4 teaspoon each garlic powder, thyme, sage, rosemary, salt, pepper, cayenne pepper, parsley, basil, oregano.
  • 1 clove minced garlic
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup white wine
  • 1 cup of mushrooms
  • 1 lb of linguine
  • grating cheese
  • extra parsley for garnish
  • 4 Red potatoes cut up (skins on) boiled, mash or whip ( I like mine with lumps) and add 2 tablespoons of butter, 1 tablespoon of sour cream, salt, pepper to taste, set aside.


  1. Put wondra flour in a large plastic bag, place chicken in the bag and shake until coated.
  2. In a large fry pan add olive oil, saute chicken till crispy on both side, around 3 minutes each side. Spray a large baking dish with cooking spray, place chicken and mushrooms in the pan. Add chicken broth, wine, spices, garlic, butter. Bake covered for around 45 minutes till broth thickens and chicken is thoroughly cooked.
  3. While baking, boil salted water for linguine to desired doness. Drain, add 1/4 cup olive oil and grating cheese to the pasta. Set aside.
  4. Place paste on a large plate, chicken on top, mashed potatoes on the side, and pour sauce from chicken over the entire pasta and potatoes...serve immediately.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 531g
Recipe makes 4 servings
Calories 513  
Calories from Fat 196 38%
Total Fat 22.21g 28%
Saturated Fat 5.96g 24%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 726mg 30%
Potassium 1533mg 44%
Total Carbs 63.51g 17%
Dietary Fiber 7.7g 26%
Sugars 12.76g 9%
Protein 11.2g 18%
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  • Linda Percell
    Sounds fabulous!
    • redkathy
      Love these types of recipes, not labor intensive but it tastes as though it was when served!
      • Michelle M
        This looks excellent!
        • Winelady Cooks
          Hi Claudia, I just love this dish. I've made it, but I left out the potatoes since we had the linguine with it and it turned out great. Unfortunately my husband was in a hurry to get to work so I had to quickly plate it and didn't have time to get my camera.

          Great recipe.
          I've cooked/tasted this recipe!
          • Gail
            This looks and sounds wonderful! I'll definitely have to put this on my to-do list! :-)
            I've cooked/tasted this recipe!


            • ShaleeDP
              July 4, 2014
              I like learning new pasta recipes.
              • Dena
                August 16, 2012
                This sounds really delicious! and we like to eat a lot of chicken.. I was hoping in the comments to see someone ask what "wondra" flour is? I'm in Canada this a brand name or different type of flour? Help, please???
                I would just assume and use regular white flour but don't want to have trouble after buying all the ingredients and cooking this .. Can't wait to try this!!! Thanks for the recipe! Dena :)
                • Pam's Midwest Kitchen Korner
                  October 28, 2010
                  Claudia, I love the combination of ingredients in this dish. It's definitely packed with good flavors and is a must try.
                  • Barb Clay
                    June 30, 2010
                    Yeah, you don't need potatoes with a pasta dish. The pasta is your starch. Need to add some veggies or a big salad. That rounds it out to a nicely balanced meal. I also assume the skin is left on the breasts in order for them to get crispy.
                    • Evelyn Scott
                      February 23, 2010
                      Yum !! Looks so delicious, can't wait to give this recipe a try !
                      • Citronetvanille
                        February 18, 2010
                        I'm sure the herbs add a ton wonderful flavors! I can smell them from here

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