Skillet Chicken and Mushroom Wine Sauce
Ingredients
- 3 boneless skinless chicken breasts
5 to 6 oz
- 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 tablespoons olive oil
- 2 garlic cloves
minced
- 2 large shallots
sliced thin
- 1 ½ cups chicken broth
low sodium
- ½ cup dry white wine
- ½ cup heavy cream
- 2 large springs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Directions
- 1
Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
- 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. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
- 4
Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.
- 5
Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
- 6
Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.
Skillet Chicken and Mushroom Wine Sauce
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About this Recipe
Ready for a restaurant-quality meal that’s both easy to make and incredibly satisfying? This Skillet Chicken and Mushroom Wine Sauce recipe delivers fork-tender chicken drenched in a rich, deeply flavorful sauce perfect for any night.
The magic in this Skillet Chicken and Mushroom Wine Sauce comes from layering aromatic ingredients like minced garlic and thinly sliced shallots with earthy mushrooms, all brought together by a luxurious blend of dry white wine, robust low-sodium chicken broth, and decadent heavy cream. The initial dredge of the chicken in seasoned flour ensures a beautiful sear, while the combination of butter and olive oil provides a rich base for the sauce, leading to fork-tender chicken and a deeply savory, flavorful experience.
Prepare for a truly comforting and elegant dish that promises a satisfying culinary experience. You'll experience fork tender chicken that practically melts in your mouth, enveloped in a velvety, golden sauce teeming with tender, savory mushrooms. The sauce itself boasts a complex flavor profile: bright notes from the dry white wine, a subtle tang from Dijon mustard, and an herbaceous warmth from fresh thyme, all beautifully mellowed by the richness of butter and heavy cream. It's a dish that feels special enough for guests but is straightforward enough for a weeknight dinner, leaving you with a wonderfully flavorful and delicious meal that will surely become a favorite.
While this Skillet Chicken and Mushroom Wine Sauce is delightful as is, feel free to make it your own. Experiment with different types of mushrooms like cremini or oyster mushrooms for varied textures. If you prefer, swap out the fresh thyme for other robust herbs like fresh rosemary. For an alcohol-free version, simply substitute the dry white wine with an equal amount of additional low-sodium chicken broth.
This flavorful Skillet Chicken and Mushroom Wine Sauce is a versatile main course, excellent paired with creamy mashed potatoes, al dente pasta, or even a simple side of crusty bread to soak up every last drop of that amazing sauce. It’s perfect for a cozy dinner at home or as an impressive dish for entertaining.