Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6 Servings
The sauce alone of this dish is more than enough to let you know that you are in for a treat! This Skillet Chicken and Mushroom Wine Sauce is total comfort food for the whole family. Try it now!
Ingredients:
2 large shallots, sliced thin
2 garlic cloves, minced
½ c all-purpose flour
½ tsp garlic powder
1 tsp Dijon mustard
1 tbsp olive oil
4 tbsp unsalted butter, divided
3 boneless, skinless chicken breasts, cut in half horizontally into cutlets
1 ½ c chicken broth, low sodium
½ tsp salt
2 large springs of fresh thyme
1 tsp pepper
½ c heavy cream
2 tsp cornstarch dissolved in 2 tbsp water or broth
½ c dry white wine
12 oz. mushrooms, cleaned and thickly sliced
Directions:
Use paper towels to pat dry the chicken breasts. Horizontally slice it in half. Cover each with plastic wrap, then use a meat mallet to gently pound it.
Add salt, garlic powder, flour, and pepper into a medium mixing bowl. Whisk to combine.
Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of oil and 2 tbsp of butter, then allow them to become hot.
Toss the chicken with the flour mixture to coat. Remove any excess. Put them into the hot skillet, then cook each side for 5 minutes or until golden brown. Move them to a clean plate.
In the same skillet, add butter and allow it to melt. Add the mushrooms, then sauté for a few minutes until soft.
Add the shallots, then sauté for a few more minutes until a bit caramelized.
Add the wine, then scrape the bottom of the skillet to deglaze it. Stir everything until well incorporated.
Add cream, chicken broth, mustard, and thyme. Stir everything until well combined. Let the mixture boil.
Stir in the slurry and simmer for a few minutes until the texture becomes thick.
Bring the chicken breasts back into the skillet, then toss to coat. Simmer for 2 more minutes. Remove and discard the thyme sprigs.
Serve and enjoy!
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
- 2 large shallots, sliced thin
- 2 garlic cloves, minced
- ½ c all-purpose flour
- ½ tsp garlic powder
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 3 boneless, skinless chicken breasts, cut in half horizontally into cutlets
- 1 ½ c chicken broth, low sodium
- ½ tsp salt
- 2 large springs of fresh thyme
- 1 tsp pepper
- ½ c heavy cream
- 2 tsp cornstarch dissolved in 2 tbsp water or broth
- ½ c dry white wine
- 12 oz. mushrooms, cleaned and thickly sliced
Instructions
Use paper towels to pat dry the chicken breasts. Horizontally slice it in half. Cover each with plastic wrap, then use a meat mallet to gently pound it.
Add salt, garlic powder, flour, and pepper into a medium mixing bowl. Whisk to combine.
Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of oil and 2 tbsp of butter, then allow them to become hot.
Toss the chicken with the flour mixture to coat. Remove any excess. Put them into the hot skillet, then cook each side for 5 minutes or until golden brown. Move them to a clean plate.
In the same skillet, add butter and allow it to melt. Add the mushrooms, then sauté for a few minutes until soft.
Add the shallots, then sauté for a few more minutes until a bit caramelized.
Add the wine, then scrape the bottom of the skillet to deglaze it. Stir everything until well incorporated.
Add cream, chicken broth, mustard, and thyme. Stir everything until well combined. Let the mixture boil.
Stir in the slurry and simmer for a few minutes until the texture becomes thick.
Bring the chicken breasts back into the skillet, then toss to coat. Simmer for 2 more minutes. Remove and discard the thyme sprigs.
Serve and enjoy!
