Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6
Savoury and easy to make Skillet Chicken smothered in a flavour-packed mushroom wine sauce. This dish is truly amazing and one of the best meals you’ll ever make! If you don’t want to add wine to this recipe, you can always swap it with white grape juice or additional chicken broth.
INGREDIENTS :
- 1 tbsp olive oil
- 3 boneless skinless chicken breasts cut in half horizontally into cutlets
- 12 oz. mushrooms, cleaned and thickly sliced
- ½ c. all-purpose flour
- ½ tsp garlic powder
- 4 tbsp unsalted butter, divided
- 2 large shallots, sliced thin
- 2 garlic cloves, minced
- ½ c. dry white wine
- 1 ½ c. chicken broth, low sodium
- ½ c. heavy cream
- 1 tsp Dijon mustard
- 2 large springs of fresh thyme
- 2 tsp cornstarch dissolved in 2 tbsp water or broth
- ½ tsp salt
- 1 tsp pepper
DIRECTIONS :
Step 1: Using paper towels, pat the chicken dry, then slice each breast in half horizontally to make 2 thinner cutlets. Or you can put the chicken breasts between two sheets of plastic wrap, then 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: To a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat until the butter has melted. In the flour mixture, dredge 2 chicken cutlets. Make sure to coat all sides, then shake the excess flour off. To the skillet, add the coated chicken and sear for about 5 minutes until well browned. Flip and continue to cook the other side of the cutlets for an additional 3 to 5 minutes. Transfer the cooked cutlets to a plate and tent to keep them warm. Do the same for the remaining chicken.
Step 4: To the pan, add the rest of the 2 tbsp butter. Once the butter has melted, add the sliced mushrooms to the pan and cook until very dark on one side, undisturbed. Stir the mushrooms and cook further until the moisture has been released and evaporated.
Step 5: To the pan, add the shallots and cook until soft and beginning to brown. Then, add the minced garlic and saute for about 30 seconds until aromatic.
Step 6: Add the wine and deglaze the bottom of the pan.
Step 7: Then, add the thyme sprigs along with the chicken broth, mustard, and cream. Bring everything to a boil, cooking for about 5 minutes. Whisk in the dissolved cornstarch and bring the sauce to a light simmer. Lastly, add the chicken. Continue to simmer for another 5 minutes or until the sauce has thickened and the chicken is warmed through. Discard the thyme sprigs. To taste, season with salt and pepper.
Step 8: Before serving, garnish with parsley or extra thyme. Serve with rice, potatoes, or noodles. Enjoy!
Nutrition Facts:
Calories: 309kcal | 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
SKILLET CHICKEN AND MUSHROOM WINE SAUCE
Ingredients
- 1 tbsp olive oil
- 3 boneless skinless chicken breasts cut in half horizontally into cutlets
- 12 oz. mushrooms, cleaned and thickly sliced
- ½ c. all-purpose flour
- ½ tsp garlic powder
- 4 tbsp unsalted butter, divided
- 2 large shallots, sliced thin
- 2 garlic cloves, minced
- ½ c. dry white wine
- 1 ½ c. chicken broth, low sodium
- ½ c. heavy cream
- 1 tsp Dijon mustard
- 2 large springs of fresh thyme
- 2 tsp cornstarch dissolved in 2 tbsp water or broth
- ½ tsp salt
- 1 tsp pepper
Instructions
Step 1: Using paper towels, pat the chicken dry, then slice each breast in half horizontally to make 2 thinner cutlets. Or you can put the chicken breasts between two sheets of plastic wrap, then 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: To a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat until the butter has melted. In the flour mixture, dredge 2 chicken cutlets. Make sure to coat all sides, then shake the excess flour off. To the skillet, add the coated chicken and sear for about 5 minutes until well browned. Flip and continue to cook the other side of the cutlets for an additional 3 to 5 minutes. Transfer the cooked cutlets to a plate and tent to keep them warm. Do the same for the remaining chicken.
Step 4: To the pan, add the rest of the 2 tbsp butter. Once the butter has melted, add the sliced mushrooms to the pan and cook until very dark on one side, undisturbed. Stir the mushrooms and cook further until the moisture has been released and evaporated.
Step 5: To the pan, add the shallots and cook until soft and beginning to brown. Then, add the minced garlic and saute for about 30 seconds until aromatic.
Step 6: Add the wine and deglaze the bottom of the pan.
Step 7: Then, add the thyme sprigs along with the chicken broth, mustard, and cream. Bring everything to a boil, cooking for about 5 minutes. Whisk in the dissolved cornstarch and bring the sauce to a light simmer. Lastly, add the chicken. Continue to simmer for another 5 minutes or until the sauce has thickened and the chicken is warmed through. Discard the thyme sprigs. To taste, season with salt and pepper.
Step 8: Before serving, garnish with parsley or extra thyme. Serve with rice, potatoes, or noodles. Enjoy!
