Go Back
+ servings
Print Recipe
5 from 1 vote

Chicken Breasts with Chestnuts and Mushrooms- Guest Post

Recipe By: Katerina from Culinary Flavors
Cook Time45 mins
Total Time45 mins
Course: Mains
Cuisine: Greek
Servings: 4
Calories: 604kcal
Author: HWC Magazine


  • 12 oz chicken breasts
    boneless and skinless
  • 2 tablespoon flour
  • 4 tablespoon olive oil
  • 2 tablespoon butter
  • 14 oz mushrooms - 400 grams/14 ounces sliced
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 sprig thyme
  • 2 bay leaf
  • salt and pepper to taste
  • 11 oz Chestnuts
  • 3 oz cream


  • Cut chicken breasts in small cubes.
  • Flour them.
  • Take a large pan or deep pot.
  • Add 4 tablespoon of olive oil plus 2 tablespoon of butter.
  • Sauté the chicken pieces in medium/high heat until they become pale about 2 minutes per batch.
  • Remove and set aside.
  • In the same pan sauté the mushrooms until they release all their water.
  • Add the chicken pieces.
  • Pour the wine and the stock.
  • Add the thyme, the bay leaves, salt and pepper.
  • Lower heat to medium and let them simmer for 20 minutes.
  • Ten minutes before the end add the chestnuts and the cream.
  • If you want a more profound flavor, transfer them to a pyrex and place them under the broiler for 5 minutes.
  • You can serve over pasta or mashed potatoes or rice. Enjoy!


If you want to make this recipe dairy free, you can use a dairy free creamer and a vegan margarine. 


Serving: 1g | Calories: 604kcal | Carbohydrates: 45g | Protein: 25g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 252mg | Potassium: 1129mg | Fiber: 1g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 35mg | Calcium: 41mg | Iron: 2mg