Skillet Chicken and Mushroom Wine Sauce
The chicken and mushroom’s Wine sauce recipe is sure to be your favorite.It consists of tender chicken, which is covered in garlic mushroom sauce. Thyme and wine create an indescribable atmosphere. Do not forget to serve a glass of good wine with this dish.
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Servings: 6
Ingredients
- 3 boneless, skinless chicken breasts, cut digonally 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 tablespoon 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 sprigs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Instructions
- Cut the chicken breasts in half, cover with cling film and beat with a hammer.
- Combine flour, garlic, salt and pepper. Then roll each piece of chicken in this mixture.
- Fry the chicken in hot oil on both sides, until golden brown. Remove from the pan.
- Add the rest of the butter to the pan. Fry mushrooms until golden and until excess moisture evaporates.
- Add shallots, garlic, mix, cook until soft.
- Pour in the wine, mix to warm it. Add thyme, chicken stock, mustard and heavy cream. Bring to a boil and cook for 5 minutes.
- Pour in the starch dissolved in water, mix. Return the chicken to the pan and cook until the sauce thickens.
- Remove the thyme, then salt and pepper. Sprinkle with parsley and serve
Notes
- Any dry white wine is suitable for this recipe. If you do not drink alcohol, replace the wine with chicken stock or white grape juice.
- If you need more sauce, double the following ingredients:
butter, mushrooms, shallots, garlic, wine, broth, thyme, mustard, and heavy cream.
- You can replace heavy cream with pasteurized milk.