Tender and tasty, this Skillet Chicken and Mushroom Wine Sauce is simple enough for a weeknight family dinner and also great enough to get the elegant dinner party along with your very best company.
I love all about this dish and bet you will too! This yummy recipe, I have streamlined the process somewhat and substituted the recipe a little, but it is still the exact same one-pan, moan-worthy poultry dish we enjoy and rely.
What kind of mushrooms are best for this Skillet Chicken and Mushroom Wine-Sauce?
I am not stuck using a single sort of mushroom to get this recipe. I often find out what looks best when I reach the shop. Baby bella mushrooms would be the number featured here. These earthy mushrooms are a bigger version of this portabella mushroom. Baby bella’s are cremini mushrooms which were allowed to grow for 7 days more than industrial cremini mushrooms. With this dish you could also use white mushrooms or some combination of both.
What’s the best-way to clean mushrooms?
Mushrooms grow in a moist environment in order that they are nice to be washed. But, I never allow mushrooms sit in water or they will finally begin to soak up liquid. I wash each gardener separately by wiping with a water soaked paper towel to remove the dirt. It is possible to gently exfoliate the mushroom beneath a flow of water, however if the gills are exposed beneath the cap I normally don’t turn the mushroom upside down from the water. Allow the mushrooms to wash at a strainer or pat dry with paper towels.
What’s the best way to serve this Skillet Chicken and Mushroom-Wine Sauce?
We love to serve this chicken with something green and fresh just like a salad, steamed broccoli, green beans or oven roasted Brussels sprouts. Besides something green, pour this fried chicken with wild rice, buttery mashed potatoes or some wonderful flat noodle. Do not forget the crusty bread to soak up the wine sauce.
Skillet Chicken and Mushroom Wine Sauce
- 2 tsp cornstarch dissolved in 2 tbsp water or broth
- 3 boneless skinless chicken-breasts, cut diagonally into cutlets
- 12 oz mushrooms, cleaned & thick sliced
- ½ cup all-purpose flour
- 4 tbsp unsalted-butter, divided
- 1 tbsp olive-oil
- 2 large springs of fresh thyme
- 1 tsp dijon-mustard
- ½ tsp salt
- 2 garlic cloves, minced
- 2 large shallots, sliced thin
- 1 tsp perpper
- 1½ cup chicken-broth, low-sodium
- ½ cup dry white-wine
- ½ tsp garlic-powder
- ½ cup heavy-cream
- Pat the chicken breasts dry with paper-towels. Cut each breast in half diagonally to two thinner cutlets. Alternately, set the chicken breasts between two sheets of plastic wrap & pound to a thickeness.
- In a shallow bowl mix the flour, pepper, salt & garlic-powder. Put aside.
- Add two tbsp butter and 1 tbsp olive-oil into a skillet. Heat over medium until the butter has been melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the bread. Insert the chicken to the skillet & cook until lightly browned, about 5 mins. Turn and cook an additional 3-5 mins. Remove the cooked chicken to a plate & cover to keep warm. Repeat until all chicken is browned.
- Add remaining 2 tbsp butter into the pan & then heat till melted. Add the chopped mushrooms & cook, undistrubed, till the mushrooms are nicely browned on both sides. Stir & then turn off the mushrooms and continue cooking till the moisture is discharged and vanished, along with the mushrooms are well browned.
- Add the chopped shallots into the pan and cook till softened. Add the minced garlic and then saute for 30seconds or until aromatic. Pour the wine to the pan & scrape on the ground to deglaze. Add the thyme sprigs, chicken-broth, cream and mustard. Bring to a boil and cook for 5 mins. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer & add the chicken. Heat and simmer for 5 mins until the sauce is thickened and the grain heated through. Remove the thyme sprigs, and also season the dish with pepper and salt to taste.
- Garnish with parsley or extra thyme & serve with rice, noodles or potatoes.