Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Servings: 6
Tender and full of flavour dish that is super great for an easy weeknight dinner. This divine skillet chicken and mushroom with wine sauce is elegant to serve at any dinner party, too. Impress your guests with this incredible and delicious dish.
Ingredients
3 boneless, skinless chicken breasts, cut diagonally into cutlets
½ c all-purpose flour
½ tsp salt
1 tsp pepper
½ tsp garlic powder
12 oz mushrooms, cleaned and thickly sliced
4 tbsp unsalted butter, divided
1 tbsp olive oil
2 garlic cloves, minced
2 large shallots, sliced thin
1 ½ c chicken broth, low sodium
½ c dry white wine
½ c heavy cream
2 large springs of fresh thyme
1 tsp Dijon mustard
2 tsp cornstarch dissolved in 2 tbsp water or broth
How to make Skillet Chicken and Mushroom Wine Sauce
Step 1: Use paper towels to pat dry the chicken breasts and slice into 2 thinner cutlets in half diagonally. You can pound the breasts first to an even thickness. Just put them between 2 sheets of plastic wrap and onto a flat surface.
Step 2: Combine the flour, salt, pepper, and garlic powder in a shallow bowl and set aside.
Step 3: In a large skillet, heat 2 tbsp butter and a tbsp olive oil over medium heat until the butter have melted.
Step 4: Meanwhile, coat both sides of the chicken cutlets in flour mixture and shake the excess.
Step 5: Fry the coated chicken into the skillet for about 5 minutes or until well browned. Flip and cook the other side for 3 to 5 minutes more. Do this until the rest of the chicken is cooked.
Step 6: Add and melt the rest of the 2 tbsp butter into the pan. Add in and cook the sliced mushrooms until the one side is very dark. Stir after, turn, and continue to cook until the moisture is released and evaporated and the mushrooms are nicely browned.
Step 7: Stir in the shallots and cook until soft and begin to brown.
Step 8: Saute the minced garlic for about 30 seconds or until aromatic.
Step 9: Pour in the wine and deglaze the pan before adding in the thyme sprigs, chicken broth, mustard, and cream.
Step 10: Bring and allow the mixture to a boil. Cook for 5 minutes more and stir in the dissolved cornstarch. Adjust to a light simmer and add the chicken back into the pan.
Step 11: Simmer for another 5 minutes or until the sauce is thick.
Step 12: Take the thyme sprigs out of the pan. To taste, season the dish with salt and pepper.
Step 13: When ready to serve, garnish with parsley or extra thyme. Best serve with rice, potatoes, or noodles. Enjoy!
Notes:
1. This recipe uses Chardonnay but you can use either dry white wine for the sauce. Or substitute with white grape juice or extra chicken broth.
2. You can double the ingredients if you prefer more sauce or gravy. Begin with 2 tbsp butter and double the number of mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard, and cream.
3. For the best flavour, before turning the mushrooms make sure that the other side is very dark.
4. Before adding the shallots, ensure that the mushrooms’ moisture is released and fully evaporated.
Nutrition Facts:
Calories: 309kcal | 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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