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Skillet Chicken and Mushroom Wine Sauce

Skillet Chicken and Mushroom Wine Sauce
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Indulge in the rich flavors of Skillet Chicken and Mushroom Wine Sauce, a comforting dish that transforms simple ingredients into a gourmet experience. In just about 35 minutes, you can prepare tender chicken cutlets enveloped in a creamy, savory sauce made with garlic, mushrooms, and white wine. This delightful recipe is versatile enough for weeknight dinners or special occasions. Serve it over fluffy rice, buttery mashed potatoes, or noodles for a satisfying meal that will impress family and friends alike.

Ingredients

Scale
  • 3 boneless skinless chicken breasts (cut in half horizontally into cutlets)
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder
  • 12 ounces mushrooms (cleaned and thick sliced)
  • 4 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 2 large shallots (sliced thin)
  • ½ cup dry white wine
  • 1 ½ cups chicken broth (low sodium)
  • ½ cup heavy cream
  • 2 large springs of fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 teaspoons cornstarch (dissolved in 2 tablespoons water or broth)

Instructions

  1. Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into two thinner cutlets. Alternatively, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
  2. In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Set aside.
  3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted.
  4. Dredge three chicken cutlets in the flour mixture, coating both sides while shaking off excess flour.
  5. Add the coated chicken to the skillet and cook until well browned on one side, about 5 minutes. Turn and cook another 3–5 minutes until fully cooked through.
  6. Remove cooked chicken to a plate and cover to keep warm. Repeat with remaining chicken.
  7. Add remaining 2 tablespoons butter to the pan; heat until melted.
  8. Add sliced mushrooms; cook undisturbed until darkened on one side.
  9. Stir and continue cooking until moisture is released then evaporated; ensure mushrooms are well browned.
  10. Add sliced shallots; cook until softened and starting to brown.
  11. Stir in minced garlic; sauté for about 30 seconds until fragrant.
  12. Pour white wine into the pan; scrape up any brown bits from the bottom to deglaze.
  13. Add thyme sprigs, chicken broth, Dijon mustard, and heavy cream.
  14. Bring to a boil; cook for about five minutes until slightly thickened.
  15. Stir in dissolved cornstarch; let sauce simmer lightly before returning chicken to pan.
  16. Heat chicken in sauce for about five minutes or until warmed through.
  17. Remove thyme sprigs; season with salt and pepper to taste.
  18. Garnish with parsley or additional thyme if desired.
  19. Serve hot over rice, potatoes, or noodles for a comforting meal!

Nutrition

Find it online: https://dinnerscoop.com/skillet-chicken-and-mushroom-wine-sauce/