Indulge in the rich flavors of Skillet Chicken and Mushroom Wine Sauce—a delightful dish that combines tender chicken cutlets with a creamy, savory sauce infused with mushrooms and white wine. This recipe brings together classic culinary techniques and fresh ingredients to create a meal that feels elegant yet is simple enough for a weeknight dinner. The depth of flavor from the mushrooms, combined with the warmth of garlic and shallots, makes this dish irresistible. Pair it with rice, potatoes, or noodles for a complete and satisfying meal that will impress your family and guests alike.
Ingredients:
- 3 boneless, skinless chicken breasts (5 to 6 oz each), cut in half horizontally into cutlets
- ½ cup all-purpose flour (66g)
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 12 ounces mushrooms, cleaned and thickly sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 large shallots, thinly sliced
- ½ cup dry white wine
- 1½ cups low-sodium chicken broth
- ½ cup heavy cream
- 2 large sprigs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Instructions:
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally to create thinner cutlets. Alternatively, you can place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
- Make the Flour Mixture: In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Mix well and set aside.
- Sear the Chicken: In a large skillet, add 2 tablespoons of butter and 1 tablespoon of olive oil. Heat over medium heat until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides and shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Flip the chicken and cook for another 3-5 minutes until cooked through. Remove the cooked chicken to a plate and cover to keep warm. Repeat with the remaining chicken cutlets.
- Cook the Mushrooms: Add the remaining 2 tablespoons of butter to the pan. Once melted, add the sliced mushrooms and cook undisturbed until they are dark on one side. Stir and continue cooking until the moisture from the mushrooms is released and evaporated, and they are well browned.
- Sauté Shallots and Garlic: Add the sliced shallots to the pan and cook until softened and starting to brown. Stir in the minced garlic and sauté for 30 seconds or until fragrant.
- Deglaze the Pan: Pour the white wine into the pan and scrape the bottom to deglaze, loosening any browned bits.
- Make the Sauce: Add the thyme sprigs, chicken broth, Dijon mustard, and heavy cream. Bring the mixture to a boil and cook for about 5 minutes, allowing the flavors to meld.
- Thicken the Sauce: Stir in the dissolved cornstarch and bring the sauce back to a light simmer. Add the chicken back to the skillet, heating and simmering for another 5 minutes or until the sauce thickens and the chicken is warmed through.
- Finish the Dish: Remove the thyme sprigs and season the dish with additional salt and pepper to taste.
- Serve: Garnish with chopped parsley or additional thyme if desired. Serve with rice, potatoes, or noodles for a complete meal.
Cooking Tips:
- Choose Quality Wine: The flavor of the sauce largely depends on the quality of the wine. Select a dry white wine that you enjoy drinking for the best results.
- Searing Chicken: Ensure the skillet is hot enough before adding the chicken. This helps achieve a nice golden crust, enhancing the overall flavor of the dish.
- Mushroom Varieties: Feel free to mix different types of mushrooms (like cremini, shiitake, or portobello) for added flavor and texture.
- Make Ahead: You can prepare the chicken and sauce ahead of time and reheat gently when ready to serve.
Nutritional Benefits:
- Chicken: A great source of lean protein, chicken supports muscle health and provides essential nutrients like niacin and selenium.
- Mushrooms: Rich in antioxidants, vitamins, and minerals, mushrooms boost the immune system and contribute to heart health.
- Thyme: This herb not only adds flavor but also contains antioxidants and is known for its antibacterial properties.
- Heavy Cream: While rich in calories, heavy cream contributes to the creamy texture of the sauce, and when used in moderation, it can enhance the flavor without excessive fat.
Why You’ll Love This Recipe:
You’ll love this Skillet Chicken and Mushroom Wine Sauce for its comforting yet sophisticated flavor profile. It’s a dish that brings together tender chicken, earthy mushrooms, and a luscious wine sauce that is simple to make but tastes gourmet. The quick cooking time makes it perfect for busy weeknights, yet it’s impressive enough to serve for special occasions. Plus, the versatility in serving options means you can pair it with whatever sides you prefer, making it a go-to recipe for any meal.
Dietary Information:
- Gluten-Free Option: To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Dairy Option: You can use coconut cream or a non-dairy cream alternative for a dairy-free version.
- Low-Carb Option: Serve with cauliflower rice or zoodles instead of traditional grains to keep it low-carb.
- Low-Sodium: Opt for low-sodium chicken broth to reduce the overall sodium content.
Why This Recipe Works:
This recipe works by layering flavors and textures, starting with searing the chicken for a rich, savory base. The combination of mushrooms, shallots, and garlic enhances the sauce’s depth, while the white wine provides acidity that balances the richness of the cream. The thyme adds an aromatic quality that elevates the dish. By deglazing the pan, you capture all the flavorful bits left behind from cooking the chicken, ensuring that every component contributes to a delicious final product. The use of cornstarch to thicken the sauce creates a creamy, luxurious texture that clings perfectly to the chicken and any sides you serve.
Conclusion:
Skillet Chicken and Mushroom Wine Sauce is a delightful dish that’s sure to become a staple in your kitchen. With its combination of simple ingredients and impressive flavor, it’s perfect for any occasion—from cozy family dinners to elegant gatherings. Enjoy the satisfaction of creating a restaurant-quality meal at home, and savor the delightful combination of flavors that make this dish truly special. Serve it up with your favorite sides, and watch as your family and friends rave about this deliciously satisfying meal!
Skillet Chicken and Mushroom Wine Sauce
- Total Time: 1hr
Description
Indulge in the rich flavors of Skillet Chicken and Mushroom Wine Sauce—a delightful dish that combines tender chicken cutlets with a creamy, savory sauce infused with mushrooms and white wine. This recipe brings together classic culinary techniques and fresh ingredients to create a meal that feels elegant yet is simple enough for a weeknight dinner. The depth of flavor from the mushrooms, combined with the warmth of garlic and shallots, makes this dish irresistible. Pair it with rice, potatoes, or noodles for a complete and satisfying meal that will impress your family and guests alike.
Ingredients
- 3 boneless, skinless chicken breasts (5 to 6 oz each), cut in half horizontally into cutlets
- 1/2 cup all-purpose flour (66g)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 12 ounces mushrooms, cleaned and thickly sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 large shallots, thinly sliced
- 1/2 cup dry white wine
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 large sprigs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally to create thinner cutlets. Alternatively, you can place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
- Make the Flour Mixture: In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Mix well and set aside.
- Sear the Chicken: In a large skillet, add 2 tablespoons of butter and 1 tablespoon of olive oil. Heat over medium heat until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides and shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Flip the chicken and cook for another 3-5 minutes until cooked through. Remove the cooked chicken to a plate and cover to keep warm. Repeat with the remaining chicken cutlets.
- Cook the Mushrooms: Add the remaining 2 tablespoons of butter to the pan. Once melted, add the sliced mushrooms and cook undisturbed until they are dark on one side. Stir and continue cooking until the moisture from the mushrooms is released and evaporated, and they are well browned.
- Sauté Shallots and Garlic: Add the sliced shallots to the pan and cook until softened and starting to brown. Stir in the minced garlic and sauté for 30 seconds or until fragrant.
- Deglaze the Pan: Pour the white wine into the pan and scrape the bottom to deglaze, loosening any browned bits.
- Make the Sauce: Add the thyme sprigs, chicken broth, Dijon mustard, and heavy cream. Bring the mixture to a boil and cook for about 5 minutes, allowing the flavors to meld.
- Thicken the Sauce: Stir in the dissolved cornstarch and bring the sauce back to a light simmer. Add the chicken back to the skillet, heating and simmering for another 5 minutes or until the sauce thickens and the chicken is warmed through.
- Finish the Dish: Remove the thyme sprigs and season the dish with additional salt and pepper to taste.
- Serve: Garnish with chopped parsley or additional thyme if desired. Serve with rice, potatoes, or noodles for a complete meal.
- Prep Time: 35mins
- Cook Time: 25mins