Print

Skillet Chicken and Mushroom Wine Sauce Recipe

Skillet Chicken and Mushroom Wine Sauce Recipe
Print Recipe

★★★★★

5.2 from 15 reviews

A rich and creamy skillet chicken dish featuring tender cutlets simmered in a savory mushroom and white wine sauce, perfect for an elegant weeknight dinner or special occasion.

Ingredients

Scale

Chicken and Coating

  • 3 boneless skinless chicken breasts (5 to 6 oz each), cut in half horizontally into cutlets
  • ½ cup all-purpose flour (66g)
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder

Sauce and Vegetables

  • 12 ounces mushrooms, cleaned and thickly sliced
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 large shallots, thinly sliced
  • ½ cup dry white wine
  • 1 ½ 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

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into two thinner cutlets. Alternatively, place chicken breasts between two sheets of plastic wrap and pound to even thickness.
  2. Mix the Coating: In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Set aside for dredging.
  3. Brown the Chicken: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat until butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides and shaking off excess. Add to skillet and cook until golden brown, about 5 minutes per side. Remove cooked chicken to a plate and cover to keep warm. Repeat with remaining cutlets.
  4. Cook the Mushrooms: Add remaining 2 tablespoons butter to the pan and heat until melted. Add sliced mushrooms and cook undisturbed until very dark on one side. Stir and continue cooking until moisture evaporates and mushrooms are well browned.
  5. Sauté Shallots and Garlic: Add sliced shallots to pan and cook until softened and starting to brown. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Deglaze and Make Sauce: Pour white wine into the pan and scrape bottom to deglaze. Add thyme sprigs, chicken broth, Dijon mustard, and heavy cream. Bring to a boil and cook for 5 minutes.
  7. Thicken Sauce and Simmer Chicken: Stir in dissolved cornstarch. Return sauce to a light simmer and add chicken cutlets. Simmer for 5 minutes until sauce thickens and chicken is warmed through. Remove thyme sprigs and season with salt and pepper to taste.
  8. Serve: Garnish with fresh parsley or additional thyme. Serve hot with rice, potatoes, or noodles as preferred.

Notes

  • For even cooking, ensure chicken cutlets are of uniform thickness.
  • Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
  • Make sure mushrooms are properly browned to deepen the sauce flavor.
  • Adjust thickness of sauce by adding more or less cornstarch slurry.
  • Leftovers can be refrigerated for up to 3 days.

Nutrition

Keywords: chicken skillet, mushroom sauce, creamy chicken, white wine sauce, easy dinner, one pan chicken

Find it online: https://hannahdelgado.com/skillet-chicken-and-mushroom-wine-sauce-recipe/