Skillet Chicken & Mushroom Wine Sauce Recipe

This recipe by Saving Room for Dessert on YouTube is the perfect dish to serve for an intimate dinner date, special occasion, or even on an ordinary mealtime with your family. You can double the ingredients if you want to feed a crowd and adjust the seasonings to your preference. It tastes so good and creamy that you would want to take bite after bite.

Ingredients:

• 3 chicken breasts, boneless, and skinless
• ½ cup of all-purpose flour
• ½ tsp of salt
• 1 tsp of pepper
• ½ tsp of garlic powder
• 12 ounces of mushrooms, cleaned, and sliced thickly
• 4 tbsp of unsalted butter, divided
• 1 tbsp of olive oil
• 2 cloves of garlic, minced
• 2 large shallots, sliced thinly
• ½ cup of dry white wine
• 1½ cups of chicken broth, low-sodium
• ½ cup of heavy cream
• 2 large sprigs of fresh thyme
• 1 tsp of Dijon mustard
• 2 tsp of cornstarch + 2 tbsp of water or broth, slurry

Directions:

Step 1

After washing the chicken breasts, pat them dry with paper towels, and cut each of them in half horizontally. Place them in between two plastic wraps one at a time and pound them to an even thickness. In a large bowl, add the flour, salt, pepper, and garlic powder, then give them a good stir to combine, and set them aside. Place a large skillet pan on a stove over medium heat, then add the butter and oil, and allow the butter to melt.

Step 2

Dredge 3 chicken cutlets in the prepared flour mixture until nicely covered, then shake off the excess, and add them to the skillet. Let them cook for about 5 minutes on each side or until evenly browned, then transfer them to a plate, and cook the rest. Add the remaining butter to the same pan and allow it to melt, then add the sliced mushrooms, and let them cook without stirring until they are very dark on one side.

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Step 3

Now, give them a good stir and cook until all of their moisture has evaporated, then once they are evenly browned, add the shallots, and continue to cook them until softened and browned. Add the minced garlic, then toss and saute for about 30 seconds or until fragrant, pour in the wine and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard, and cream, then bring them to a boil for about 5 minutes, and stir in the slurry.

Step 4

Bring the sauce to a light simmer, then put the cooked chicken back into the pan, and allow it to continue to simmer for about 5 more minutes or until the sauce has thickened and the chicken is warmed through. Remove the thyme sprigs, then season the chicken with salt and pepper to taste, and garnish with parsley. Serve along with your favorite dish and enjoy!

*All image credit belongs to Saving Room for Dessert via YouTube. Follow and subscribe to her channel for more!

Skillet Chicken & Mushroom Wine Sauce Recipe