Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6
This elegant and incredibly delicious Skillet Chicken and Mushroom Wine Sauce is super easy to whip up, making this a perfect weeknight dinner. And it’s great for entertaining, too! Melt in your mouth goodness that you’ll crave again and again!
3 boneless skinless chicken breasts cut in half horizontally into cutlets
½ c. all-purpose flour
½ tsp salt
1 tsp pepper
½ tsp garlic powder
12 oz. mushrooms, cleaned and thickly sliced
4 tbsp unsalted butter, divided
1 tbsp olive oil
2 garlic cloves, minced
2 large shallots, sliced thin
1 ½ c. chicken broth, low sodium
½ c. dry white wine
½ c. heavy cream
2 large springs of fresh thyme
1 tsp Dijon mustard
2 tsp cornstarch dissolved in 2 tbsp water or broth
How to make Skillet Chicken and Mushroom Wine Sauce
Step 1: With paper towels, pat dries the chicken breasts. Then, to make 2 thinner cutlets cut each breast horizontally in half. Or between two sheets of plastic wrap, place the chicken breasts and pound them to an even thickness.
Step 2: Combine the flour, salt, pepper, and garlic powder in a shallow bowl, then set aside.
Step 3: To a large skillet, add 2 tbsp butter with a tbsp olive oil. Melt the butter over medium heat. Meanwhile, in the flour mixture, dredge the chicken. Make sure to coat both sides, then shake the excess flour off. To the skillet add the coated chicken and cook for approximately 5 minutes until well browned. Flip and continue to cook the other side for 3 to 5 minutes more. When done, transfer the cooked chicken to a plate. Tent to keep the chicken warm.
Step 4: To the skillet, melt the rest of the 2 tbsp butter. Once the butter has melted, add the sliced mushrooms to the skillet and cook until very dark on one side. Make sure not to disturbed the mushrooms as it cooks. Once the one side is very dark, stir, and flip the mushrooms. Continue to cook until the moisture has been released and evaporated and the mushrooms are nice and browned.
Step 5: To the skillet, add the sliced shallots and cook until soft and beginning to brown. Add the minced garlic and saute for 30 seconds more until aromatic. Pour in the wine and deglaze the pan. After, add the thyme sprigs, chicken broth, mustard, and cream. Bring the mixture to a boil and continue to cook for another 5 minutes. Whisk in the dissolved cornstarch and bring the mixture back to a light simmer. Then, add the chicken and simmer for 5 minutes more or until the sauce has thickened and the chicken is warmed through. Take the springs and discard. To taste, season the dish with salt and pepper.
Step 6: Before serving, garnish with parsley or extra thyme. Enjoy with rice, potatoes, or noodles.
Place the chicken breasts in the freezer for approximately 15 minutes in one layer to slice the chicken breasts easier into cutlets.
For this recipe, you can use any dry white wine but I typically use a Chardonnay. If desired, you can replace the wine with white grape juice or additional chicken broth.
Feel free to double the ingredients if you want more sauce or gravy. Begin with 2 extra tbsp butter in step 4 and double the mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard, and cream.
For the best flavour and colour, ensure that mushrooms are very dark on one side before flipping. Continue cooking until the moisture from the mushrooms are release and has completely evaporated. Then, add the shallots.
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