Description
Skillet Chicken and Mushroom Wine Sauce is a delectable dish that promises to elevate your dining experience, whether it’s a casual weeknight meal or an elegant dinner party. This recipe features tender chicken cutlets enveloped in a luscious sauce made with earthy mushrooms and a splash of white wine, resulting in a comforting yet sophisticated flavor profile. The combination of garlic, fresh thyme, and creamy goodness makes this dish irresistible. Serve it over fluffy rice or pasta for a complete meal that will leave your family and guests asking for seconds.
Ingredients
Scale
- 3 boneless skinless chicken breasts (cut into cutlets)
- 12 ounces mushrooms (sliced)
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- ½ cup dry white wine
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- Fresh thyme
- ½ cup all-purpose flour (66g)
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 2 large shallots (sliced thin)
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch (dissolved in 2 tablespoons water or broth)
Instructions
- Pat chicken dry and cut into cutlets.
- Dredge in seasoned flour (flour, salt, pepper, garlic powder).
- In a large skillet, heat butter and olive oil. Cook the chicken until browned on both sides; set aside.
- In the same skillet, sauté mushrooms and shallots until browned. Add garlic and cook until fragrant.
- Deglaze the pan with white wine; add broth, cream, thyme, and Dijon mustard. Simmer until slightly thickened.
- Return chicken to the sauce to heat through; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg