Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6
Flavorful, tender, and simple to prepare, this Skillet Chicken and Mushroom Wine Sauce is a must-try!
4 tbsp unsalted butter, divided
1 tbsp olive oil
3 boneless, skinless (5 to 6 ounces) chicken breasts, cut in half horizontally into cutlets
½ c. all-purpose flour
½ tsp garlic powder
12 oz. mushrooms, cleaned and thickly sliced
2 large shallots, sliced thin
2 garlic cloves, minced
1 ½ c. chicken broth, low sodium
2 large springs of fresh thyme
1 tsp Dijon mustard
½ c. dry white wine
½ c. heavy cream
2 tsp cornstarch dissolved in 2 tbsp water or broth
½ tsp salt
1 tsp pepper
How to make Skillet Chicken and Mushroom Wine Sauce
Step 1: With paper towels, thoroughly dry the chicken breasts. Make two thinner cutlets from each breast by slicing it in half horizontally. Chicken breasts can also be pounded to a uniform thickness. Place the chicken between two pieces of plastic wrap, then pound.
Step 2: Mix the flour, salt, pepper, and garlic powder in a shallow bowl and set aside.
Step 3: Into a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. In the flour mixture, dredge 3 chicken cutlets, coating each side. Shake the excess off. Once the butter has melted, add the coated chicken and sear for about 5 minutes or until well browned. Flip and continue to cook the other side for 3 to 5 minutes more. To a plate, transfer the cooked chicken and tent to keep warm. Do the same with the remaining chicken.
Step 4: To the pan, add the rest of the 2 tbsp butter. Once melted, add the sliced mushrooms and cook (undisturbed) until one side is very dark. Then, stir and cook further until all the moisture is released and evaporated. At this point, the mushrooms should be well-browned.
Step 5: To the pan, add the sliced shallots and continue to cook until tender and beginning to brown. Next, add the minced garlic and cook for another 30 seconds until aromatic. Add the wine and scrape the bottom of the pan. Then, add the thyme sprigs, chicken broth, mustard, and cream. Bring everything to a boil and cook for additional 5 minutes. Add the cornstarch and stir until dissolved. Bring the sauce back to a light simmer. Add the chicken and simmer for another 5 minutes or until the sauce has thickened and the chicken is completely warmed.
Step 6: Discard the thyme sprigs. To taste, season with salt and pepper.
Step 7: Before serving, garnish with some parsley and extra thyme. Enjoy with potatoes, rice, or noodles.
To make it easier to slice the chicken breasts into cutlets, place them first in the freezer in one layer for 15 minutes.
You can use dry white wine for the sauce. But I like to use Chardonnay. Or swap wine with white grape juice or additional chicken broth.
Double the ingredients if you like more sauce/gravy. Begin with 2 extra tbsp butter in Step 4. You also have to double the number of mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard, and cream.
Before turning the mushrooms, make sure that they are very dark on one side. This will ensure the best flavor and color.
Continue to cook the mushrooms after turning until the moisture is released and fully evaporated before adding the shallots.
Calories: 309 kcal | Carbohydrates: 14g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 301mg | Potassium: 508mg | Fiber: 1g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
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