Skillet Chicken and Mushroom Wine Sauce #dinner #familyrecipe

Skillet Chicken and Mushroom Wine Sauce #dinner #familyrecipe

Delicate and tasty, this Skillet Chicken and Mushroom Wine Sauce is simple enough for a weeknight family supper and adequate for a rich evening gathering with your best organization. 
I revere everything about this dish and wager you will as well! This flavorful formula was first posted in 2015 and has been a most loved from that point onward. I've streamlined the procedure a little and changed the formula a tad, yet it's as yet a similar one-container, groan commendable, café quality chicken dish we adore and rely upon.

What sort of mushrooms are best for this Skillet Chicken and Mushroom Wine Sauce? 
I'm not stuck on utilizing one sort of mushroom for this formula. I frequently observe what looks best when I find a workable pace. Child bella mushrooms are the assortment included here. These hearty mushrooms are a littler adaptation of the portabella mushroom. Child bella's are cremini mushrooms that have been permitted to develop for 7 days longer than business cremini mushrooms. For this dish you can likewise utilize white mushrooms or a blend of the two.

What's the most ideal approach to clean mushrooms? 
Mushrooms develop in a sodden domain so they are fine to be washed. Be that as it may, I never let mushrooms sit in water or they'll in the end begin to absorb the fluid. I clean each mushroom exclusively by cleaning with a water doused paper towel to expel the soil. You can softly wash the mushroom under a surge of water, yet in the event that the gills are uncovered under the top I generally don't flip around the mushroom in the water. Permit the mushrooms to dry in a strainer or pat dry with paper towels.


Skillet Chicken and Mushroom Wine Sauce #dinner #familyrecipe


  • 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


  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.
  2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
  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.
  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.
  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.
  6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.

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