Skillet Chicken with Mushroom Wine Sauce is an elegant and savory dish that brings together tender chicken with a luscious sauce rich in earthy flavors. In this preparation, boneless chicken breasts or thighs are pan-seared to perfection in a skillet, creating a golden-brown exterior while maintaining juicy tenderness inside.
The star of the dish is the decadent mushroom wine sauce, made with sautéed mushrooms, garlic, and shallots, complemented by the addition of white wine and chicken broth. The combination of these ingredients results in a velvety sauce that beautifully coats the chicken, infusing it with a delightful medley of savory and umami notes.
Skillet Chicken with Mushroom Wine Sauce is often garnished with fresh herbs such as parsley or thyme, adding a touch of brightness to the rich and flavorful dish. This culinary creation is a celebration of simple yet sophisticated flavors, making it a perfect choice for an impressive and comforting meal.
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Skillet Chicken with a Mushroom Wine Sauce
- 3 boneless skinless (5 to 6 oz) chicken breasts cut in half horizontally into cutlets
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 12 oz mushrooms cleaned and thick sliced
- 4 tbsp unsalted butter divided
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 large shallots sliced thin
- 1/2 cup dry white wine
- 1-1/2 cups chicken broth low sodium
- 1/2 cup heavy cream
- 2 large springs of fresh thyme
- 1 tsp Dijon mustard
- 2 tsp cornstarch dissolved in 2 tablespoons water or broth
- Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
- In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
- Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
- Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.
- Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
- Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.
- To make chicken breasts easier to slice into cutlets, put them in the freezer in a single layer for about 15 minutes.
- Any dry white wine will do for this sauce.
- If you prefer more sauce / gravy, double the ingredients starting with 2 extra tablespoons of butter in Step 4. Then double the amount of mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard and cream. Enjoy!
- Make sure the mushrooms are very dark on one side before turning for the best flavor and color. Once turned, cook until the moisture is released and then completely evaporated before adding the shallots.