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
Units
Scale
- 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