Skillet Chicken and Mushroom Wine Sauce



Skillet Chicken and Mushroom Wine Sauce

This week was a doozy. We had a week long photoshoot that required another week of pre-pro meetings and prep. All this eventually comes down to lots of tired evenings and coming home hungry. Eating out isn’t always the option because even simple home cooked meals are better than quick “eating out” meals. Our skillet chicken recipe is our gold standard of easy, homemade and quick. Searing the chicken in a skillet and then deglazing the pan with a homemade creamy mushroom wine sauce is super easy. It’s incredible how quickly the meal comes together in the pan and seriously, it’s as good as restaurant style dinner. Every time we cook this recipe for chicken in creamy mushroom wine sauce, we become more obsessed with it’s flavors.

adapter from whiteonricecouple.com/

Ingredients

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

Instructions

number one Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.
number two In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
number three 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 lightly 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.
number four Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned. number five Add the sliced shallots to the pan and cook until softened. 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.
number six Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.

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