Description
Indulge in the comforting flavors of Skillet Chicken and Mushroom Wine Sauce, a delightful dish that combines tender chicken with a rich, creamy sauce infused with white wine, garlic, and thyme. This recipe is perfect for busy weeknights or special gatherings, making it a versatile choice for any occasion. With just an hour from prep to plate, you can impress family and friends without the fuss. Serve it over fluffy rice, creamy mashed potatoes, or al dente pasta for a complete meal that satisfies all palates.
Ingredients
Scale
- 3 boneless skinless chicken breasts (cut into cutlets)
- 12 ounces mushrooms (thickly sliced)
- ½ cup dry white wine
- 1½ cups low-sodium chicken broth
- ½ cup heavy cream
- Fresh thyme
- Garlic and shallots
- Olive oil and unsalted butter
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 4 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 2 large shallots (sliced thin)
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch (dissolved in 2 tablespoons water or broth)
Instructions
- Pat chicken dry and slice into cutlets.
- Dredge cutlets in flour seasoned with salt, pepper, and garlic powder.
- In a large skillet, heat butter and olive oil over medium heat. Cook the chicken until golden brown on both sides; set aside.
- Sauté mushrooms and shallots in the same skillet until browned. Add garlic; cook briefly.
- Deglaze with white wine, add thyme, broth, cream, and Dijon mustard; simmer to thicken.
- Return chicken to the sauce; heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet (150g)
- Calories: 445
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg