Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6
This Skillet Chicken and Mushroom Wine Sauce is a very flavorful dish with fork-tender chicken smothered in a delightful mushroom wine sauce. This dish is super easy to whip up and a no-fuss. If you do not want to use wine, you can always swap it with white grape juice or additional chicken broth. Either way, this dish is going to be amazing!
Ingredients
1 tbsp olive oil
2 garlic cloves, minced
3 boneless, skinless chicken breasts, cut in half horizontally into cutlets
½ c. all-purpose flour
½ tsp garlic powder
4 tbsp unsalted butter, divided
2 large shallots, sliced thin
½ c. dry white wine
1 ½ c. chicken broth, low sodium
½ c. heavy cream
1 tsp Dijon mustard
2 tsp cornstarch dissolved in 2 tbsp water or broth
12 oz. mushrooms, cleaned and thickly sliced
2 large springs of fresh thyme
½ tsp salt
1 tsp pepper
How to make Skillet Chicken and Mushroom Wine Sauce
Step 1: Using paper towels, pat the chicken breasts dry. In half horizontally, cut each chicken into 2 thinner cutlets. Or you can lay the chicken between two sheets of plastic wrap and pound them to an even thickness.
Step 2: Place the flour, salt, pepper, and garlic powder in a shallow bowl. Mix well 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 the chicken cutlets, coating all sides. Shake the excess flour off and place the coated chicken into the skillet. Cook for about 5 minutes until well browned. Flip and continue to cook the other side for another 3 to 5 minutes. To a plate, transfer the cooked chicken. Tent to keep the chicken warm.
Step 4: In the same pan, add the rest of the 2 tbsp butter and let it melt. Then, add the sliced mushrooms and cook, undisturbed, until the first side is very dark. Stir the mushrooms and cook further until the moisture is released and evaporated and the mushrooms are well-browned.
Step 5: To the pan with the mushrooms, add the sliced shallots. Cook until tender and starting to brown. Then, add the minced garlic and saute for about 30 seconds until aromatic. Next, add the wine and deglaze before adding the thyme sprigs, chicken broth, mustard, and cream. Bring everything to a boil and continue to cook for additional 5 minutes. Whisk in the dissolved cornstarch and bring the sauce back to a light simmer. Return the chicken and simmer for 5 minutes more or until the sauce has thickened and the chicken is completely warmed. Discard the thyme sprigs. To taste, season with salt and pepper.
Step 6: Serve the Chicken and Mushroom Wine Sauce immediately, garnished with parsley or extra thyme. Enjoy with potatoes, rice, or noodles.
Nutrition Facts:
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
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 3 boneless, skinless chicken breasts, cut in half horizontally into cutlets
- ½ c. all-purpose flour
- ½ tsp garlic powder
- 4 tbsp unsalted butter, divided
- 2 large shallots, sliced thin
- ½ c. dry white wine
- 1 ½ c. chicken broth, low sodium
- ½ c. heavy cream
- 1 tsp Dijon mustard
- 2 tsp cornstarch dissolved in 2 tbsp water or broth
- 12 oz. mushrooms, cleaned and thickly sliced
- 2 large springs of fresh thyme
- ½ tsp salt
- 1 tsp pepper
Instructions
Step 1: Using paper towels, pat the chicken breasts dry. In half horizontally, cut each chicken into 2 thinner cutlets. Or you can lay the chicken between two sheets of plastic wrap and pound them to an even thickness.
Step 2: Place the flour, salt, pepper, and garlic powder in a shallow bowl. Mix well 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 the chicken cutlets, coating all sides. Shake the excess flour off and place the coated chicken into the skillet. Cook for about 5 minutes until well browned. Flip and continue to cook the other side for another 3 to 5 minutes. To a plate, transfer the cooked chicken. Tent to keep the chicken warm.
Step 4: In the same pan, add the rest of the 2 tbsp butter and let it melt. Then, add the sliced mushrooms and cook, undisturbed, until the first side is very dark. Stir the mushrooms and cook further until the moisture is released and evaporated and the mushrooms are well-browned.
Step 5: To the pan with the mushrooms, add the sliced shallots. Cook until tender and starting to brown. Then, add the minced garlic and saute for about 30 seconds until aromatic. Next, add the wine and deglaze before adding the thyme sprigs, chicken broth, mustard, and cream. Bring everything to a boil and continue to cook for additional 5 minutes. Whisk in the dissolved cornstarch and bring the sauce back to a light simmer. Return the chicken and simmer for 5 minutes more or until the sauce has thickened and the chicken is completely warmed. Discard the thyme sprigs. To taste, season with salt and pepper.
Step 6: Serve the Chicken and Mushroom Wine Sauce immediately, garnished with parsley or extra thyme. Enjoy with potatoes, rice, or noodles.
