Skillet Chicken and Mushroom Wine Sauce

Ingredients

3 boneless, skinless chicken breasts, cut diagonally into cutlets

½ cup all-purpose flour

1/2 teaspoon salt

1 teaspoon pepper

1/2 teaspoon garlic powder

12 ounces mushrooms, cleaned and thick sliced

4 tablespoons unsalted butter, divided

1 tablespoons olive oil

2 garlic cloves, minced

2 large shallots, sliced thin

1 ½ cups chicken broth, low sodium

½ cup dry white wine

½ cup heavy cream

2 large springs of fresh thyme

1 teaspoon Dijon mustard

2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

Instructions

Step 1:

Pat the chicken breasts dry with paper towels.

Cut each breast in half diagonally into 2 thinner cutlets.

Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.

Step 2:

In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.

Step 3:

Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet.

Heat over medium until the butter is melted.

Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour.

Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes.

Turn and cook another 3-5 minutes.

Remove the cooked chicken to a plate and cover to keep warm.

Repeat until all chicken is browned.

Step 4:

Add remaining 2 tablespoons butter to the pan and heat until melted.

Add the sliced mushrooms and cook, undistrubed, until the mushrooms are well browned on one side.

Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.

Step 5:

Add the sliced shallots to the pan and cook until softened.

Add the minced garlic and sauté for 30 seconds or until fragrant.

Pour the wine into the pan and scrape the bottom to deglaze.

Add the thyme sprigs, chicken broth, mustard and cream.

Bring to a boil and cook for 5 minutes.

Stir in the dissolved cornstarch.

Bring the sauce back to a light simmer and add the chicken.

Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through.

Remove the thyme sprigs, and season the dish with salt and pepper to taste.

Step 6:

Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.

Nutrition Information:

Frequently Asked Questions:

Can I use bone-in chicken for this recipe?

While boneless, skinless chicken breasts are recommended for quicker cooking, you can use bone-in chicken, but the cooking time will be longer.

Is it okay to substitute whole wheat flour for all-purpose flour?

Yes, you can substitute whole wheat flour, but keep in mind it might alter the texture slightly and give a nuttier flavor.

Can I omit the wine from the recipe?

Yes, you can omit the wine. You can replace it with additional chicken broth or a non-alcoholic white wine substitute.

How long should I pound the chicken for even thickness?

Aim for an even thickness of about 1/2 inch.

Pounding each cutlet for 2-3 minutes should achieve this.

Can I use dried thyme instead of fresh?

Yes, you can use dried thyme, but use a smaller quantity (about 1 teaspoon) as dried herbs are more potent than fresh.

Is there a substitute for heavy cream?

Yes, you can use half-and-half or whole milk as a substitute for heavy cream for a lighter version.

Can I make this recipe in advance?

Yes, you can prepare the chicken and mushroom mixture ahead and store it in the refrigerator. Reheat and add the sauce just before serving.

What other vegetables can I add to this dish?

You can add spinach, bell peppers, or asparagus for additional color and nutrients.

Can I freeze leftovers?

The chicken and mushroom mixture freezes well, but it’s recommended to add fresh sauce when reheating for the best consistency.

Can I use a different type of mustard?

Dijon mustard adds a unique flavor, but you can substitute with whole-grain or spicy brown mustard if you prefer. Adjust the quantity to taste.