Description
This Skillet Chicken and Mushroom Wine Sauce recipe features tender chicken cutlets cooked to golden perfection and smothered in a rich, creamy mushroom and white wine sauce. The combination of sautéed mushrooms, shallots, garlic, and a splash of dry white wine, finished with thyme and Dijon mustard, creates a flavorful and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 3 boneless skinless chicken breasts (5 to 6 oz each), cut in half horizontally into cutlets
Coating
- ½ cup all-purpose flour (66g)
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
Mushroom Wine Sauce
- 12 ounces mushrooms, cleaned and thick sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 large shallots, sliced thin
- ½ cup dry white wine
- 1½ cups low sodium chicken broth
- ½ cup heavy cream
- 2 large sprigs fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Instructions
- Prepare the chicken cutlets: Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into two thinner cutlets. Alternatively, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
- Mix the coating: In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Set aside.
- Brown the chicken: Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet and heat over medium until the butter melts. Dredge each chicken cutlet in the flour mixture, coating both sides and shaking off excess. Place coated chicken pieces in the skillet and cook until well browned, about 5 minutes per side. Remove cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
- Cook the mushrooms: Add the remaining 2 tablespoons butter to the skillet and melt. Add the sliced mushrooms and cook undisturbed until they are very dark on one side. Stir and continue cooking until the mushrooms release their moisture and it evaporates, resulting in well-browned mushrooms.
- Sauté aromatics and deglaze: Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine and scrape the bottom of the skillet to deglaze, loosening any browned bits.
- Simmer the sauce: Add the thyme sprigs, chicken broth, Dijon mustard, and heavy cream to the pan. Bring to a boil and cook for 5 minutes.
- Thicken the sauce and finish cooking: Stir in the dissolved cornstarch mixture, then bring the sauce back to a light simmer. Add the browned chicken cutlets back into the skillet and simmer for an additional 5 minutes, or until the sauce thickens and the chicken is warmed through. Remove the thyme sprigs and adjust seasoning with salt and pepper to taste.
- Garnish and serve: Garnish with fresh parsley or additional thyme sprigs. Serve hot with rice, potatoes, or noodles as desired.
Notes
- For easier slicing, place chicken breasts in the freezer in a single layer for about 15 minutes before cutting into cutlets.
- Any dry white wine works well for this recipe; Chardonnay is a great choice. For non-alcoholic options, use white grape juice or additional chicken broth.
- If you prefer more sauce, double all sauce ingredients and start with 2 extra tablespoons of butter in Step 4.
- Ensure mushrooms are very dark on one side before stirring for optimal flavor and color. Cook until moisture is fully released and evaporated before adding shallots.
- Nutrition info is an estimate based on standard ingredients and first-listed alternatives. Garnishes and optional items are not included.
Keywords: skillet chicken, mushroom sauce, white wine sauce, creamy chicken, easy chicken dinner, one pan chicken, sautéed mushrooms