Simple but Yummy Braised Chicken Recipe

I love to entertain. My favorite evenings are smaller intimate dinner parties with no more than six guests. I love a well laid out table, lots of candle light, soft music in the background, and of course a great menu paired with lots of yummy wine!!!!!! One of my favorite websites for recipes is Williams Sonoma and here's a great recipe that works well for a week night dinner or for a casual dinner party. I hope you like it too.

Braised Chicken with Mushrooms

To complete the menu, serve with egg noodles or mashed potatoes and a green salad. This dish can be prepared up to 1 day ahead to allow time for the flavors to blend. Reheat, covered, on the stovetop over medium-low heat until warmed throughout.
Photo Credit: Williams Sonoma 
  • Ingredients:
  • 4 chicken breast halves, 1 1/2 lb. total
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. unsalted butter
  • 1 small yellow onion, chopped
  • 1 lb. wild and/or cultivated mushrooms, sliced
  • 1/4 cup Madeira or dry sherry
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. chopped fresh tarragon


Brown the chicken Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate.
Cook the vegetables Melt the remaining 1 Tbs. butter in the pan over medium heat. Add the onion and sauté until barely softened, about 3 minutes. Add the mushrooms and sauté until their juices are released, about 5 minutes. Stir in the Madeira and Worcestershire sauce. Braise the chicken Return the chicken and any juices from the plate to the pan and spoon the mushrooms over the chicken. Cover, reduce the heat to medium-low and braise the chicken until opaque throughout, 20 to 25 minutes. Stir in the tarragon and season with salt and pepper. Divide the chicken among dinner plates, spoon the mushrooms over the chicken and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).


  1. 24/03/12 at 15:16

    Thanks for sharing this recipe, Malvika.
    Of course I had to try it right a way, I couldn’t resist.
    Anyways, the recipe is so simple and the result quite outstanding. Everybody loved it! The flavors really work well together, definitely a recipe I will make over and over again. Can’t wait for one of your other recipes!
    I love your blog, keep going girl, you put a smile on my face every day.

  2. 25/03/12 at 1:49

    Thanks for sharing, Sylvia. So happy you enjoyed the chicken.
    Really appreciate your encouraging comments 🙂

Leave a Comment

Yay! You have decided to leave a comment. That is fantastic! Please keep in mind that comments are moderated. Thanks for dropping by!