Skillet Chicken and Mushroom Wine Sauce

Prep Time: 35 mins | Cook Time: 25 mins | Total Time: 1 hr | Yield: 6 Servings

This dish is perfect to serve if you are having guests over! Oh, man, you are so in for a treat! Feel free to add more ingredients if you wish. Enjoy!

Ingredients:

3 boneless, skinless chicken breasts cut diagonally 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 tablespoons water or broth

Directions:

Step 1: With paper towels, pat dries the chicken breasts.

Step 2: Slice each chicken breast diagonally into thin cuts.

Step 3: Put the chicken breasts into two plastic wrap sheets and pound them gently.

Step 4: In a medium mixing bowl, add the flour, garlic powder, salt, and pepper. Whisk until well combined.

Step 5: Place a large skillet on the stove and turn the heat to medium.

Step 6: Add in the butter and allow it to melt, then add in 1 tablespoon of olive oil.

Step 7: Generously coat 3 chicken pieces with the flour mixture and shake off any excess.

Step 8: Put the coated chicken pieces into the hot oil and cook for 5 minutes or until brown. Flip and cook for another 3 minutes.

Step 9: Place the cooked chicken pieces on a clean plate and cover the bowl.

Step 10: Repeat steps 7, 8, and 9 to the rest of the chicken pieces.

Step 11: In the same skillet, add 2 tablespoons of butter and allow it to melt.

Step 12: Add in the sliced mushrooms and cook until done or the liquid has evaporated completely.

Step 13: Add in the shallots and sauté until translucent.

Step 14: Add in the minced garlic and sauté for 30 seconds or until aromatic.

Step 15: Add in the wine and deglaze by scraping the bottom of the skillet to get the brown bits.

Step 16: Add in the chicken broth, mustard, cream, and thyme springs. Allow the mixture to boil for about 5 minutes.

Step 17: Add in the dissolved cornstarch and simmer.

Step 18: Put the chicken back to the skillet and simmer for another 5 minutes or until the sauce is thick.

Step 19: Discard the thyme springs and sprinkle salt and pepper to the skillet to taste.

Step 20: Remove from the heat and sprinkle parsley on top.

Step 21: Serve over rice, noodles, or potatoes. Enjoy!

Nutrition Facts:

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