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Skillet Chicken and Mushroom Wine Sauce

Fork tender, simple to make, flavorful and tasty!
Course Dinner
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 6
Author Brittany

Ingredients

  • 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

Instructions

  • 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.

Notes

Any dry white-wine is going to do with this sauce. With this recipe I usually utilize a Chardonnay. If you do not drink wine, then substitute white lemon-juice or chicken broth in this recipe.