Chicken in white wine and cream sauce with wild rice

This chicken in cream sauce is a comforting dish I grew up with, and one that I have struggled to recreate whenever I’m not at home in Switzerland. The reason for this is the lack of ingredients – namely a spice mix from our local butcher called Streu Mi, and Bratensauce, of which I don’t know what the equivalent is in the UK.


Nonetheless, I’ve tried to recreate it, and whilst it’s not exactly the way Mummy Swindian makes it, it’s a good second best, and tastes excellent for those who are not familiar with the original! The wild rice is key – you can have the sauce with pasta or normal rice too, but it just won’t taste as good…

Serves 3-4 people

  • 330g chicken breast, cut into bite-sized pieces
  • 14-16 white or chestnut mushrooms, de-stemmed and thinly sliced
  • 2 tbsp flour
  • Creole salt
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 200ml white wine
  • 280ml single cream
  • 100ml water
  • 2 tsp chicken stock
  • 3 tsp paprika (more if you like – it adds colour as well as flavour)
  • 1/4 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp dried mixed herbs
  • Lots of freshly ground black pepper
  • 4-5 tbsp lemon juice
I love mushrooms

I love mushrooms

In a bowl, mix the chicken pieces with the flour, Creole salt and garlic powder. Stir to coat.

In a large, non-stick frying pan, heat the olive oil on high and fry the chicken pieces until they are white on the outside, but not completely cooked through.


Add the wine and turn the heat down to medium. Add the mushrooms, paprika, pepper, mixed herbs, chili powder, garlic powder and some more Creole salt and stir to coat. After 2 minutes, add the cream and water and bring to a simmer. Then, add the lemon juice, stir thoroughly, and taste. Add more salt, pepper, lemon or paprika to your liking.

Serve with wild rice.