Skillet Chicken and Mushroom Wine Sauce
Skillet Chicken and Mushroom Wine Sauce are suitable for an exquisite dinner party with your best friends while still being simple enough for a weeknight.
I bet you’ll love this dish just as much as I do! Since it was initially published in 2015, this delectable dish for Skillet Chicken with Mushroom Wine Sauce has become a fan favorite.
I’m not committed to using just one type of mushroom for this dish. When I get to the supermarket, I frequently decide which mushrooms seem the best and buy them. The mushrooms shown in the aforementioned pictures are Baby Bella’s.
These tasty, earthy mushrooms are a scaled-down variant of the well-known portabella. Cremini mushrooms known as “baby Bellas” have been given an additional seven days to mature than regular cremini mushrooms.
Skillet Chicken and Mushroom Wine Sauce Ingredients
- 3 cutlets made from 5 to 6 ounces of boneless, skinless chicken breasts that have been split horizontally.
- all-purpose flour, half a cup
- Salt, 1/2 teaspoon
- a single peppercorn
- 1/2 tsp. of garlic powder
- mushrooms, cleaned and thickly cut, 12 ounces
- divided ainto 4 tablespoons of unsalted butter
- Olive oil, 1 tbsp
- 2 chopped garlic cloves 2 thinly sliced, big onions
- 1 1/2 cups low-sodium chicken broth
- 0.5 cups of dry white wine
- 1.5 cups thick cream
- 2 substantial fresh thyme springs
- Dijon mustard, 1 teaspoon
- In 2 tablespoons of water or broth, dissolve 2 teaspoons of cornstarch.
- Using paper towels, dry the chicken breasts. Divide each breast horizontally into two smaller cutlets. Alternately, pound the chicken breasts to an even thickness between two sheets of plastic wrap.
- Combine the flour, salt, pepper, and garlic powder in a small bowl. Place aside.
- In a large skillet, add 2 tablespoons of butter and 1 tablespoon of olive oil. Butter should be melted when heated on medium heat. Shake off any excess flour before dredging three chicken cutlets in the flour mixture, coating both sides. Cook the coated chicken in the skillet for about 5 minutes or until it is nicely browned. Cook the other side for another 3-5 minutes. Cover the cooked chicken and place it on a plate to keep it warm. Continue until all of the chicken is browned.
- Heat the remaining 2 tablespoons of butter in the pan until it melts. Cook the sliced mushrooms without stirring until one side is extremely dark. Continue to cook the mushrooms, turning them over, until they are all well-browned and the moisture has evaporated.
- Cook the sliced shallots in the pan until they start to brown and become soft. Sauté the minced garlic for 30 seconds, or until fragrant, before adding it. Empty the wine into the dish and scratch the base to deglaze. Sprigs of thyme, chicken broth, mustard, and cream should be added. Cook for five minutes after bringing to a boil. Add the dissolved cornstarch by stirring. Add the chicken and bring the sauce back to a gentle simmer. Heat and simmer for five minutes, or until the chicken is cooked through and the sauce has thickened. Add salt and pepper to taste to the dish after the thyme sprigs have been removed.
- Serve with rice, potatoes, or noodles and garnish with parsley or additional thyme.