Description
This Skillet Chicken and Mushroom Wine Sauce recipe features tender chicken cutlets browned to perfection and simmered in a rich, creamy mushroom and white wine sauce infused with fresh thyme and Dijon mustard. It’s a comforting and elegant dish perfect for dinner served alongside rice, potatoes, or noodles.
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 thick sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 large shallots, sliced thin
- ½ cup dry white wine (such as Chardonnay)
- 1½ 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
- Prepare the chicken cutlets: Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally to create thinner cutlets, or place between plastic wrap sheets and pound to an even thickness.
- Mix the flour coating: In a shallow bowl, combine the all-purpose flour, salt, pepper, and garlic powder. Set aside for dredging.
- Brown the chicken: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat until butter melts. Dredge chicken cutlets in the flour mixture, shaking off excess, then add to skillet. Cook each side about 5 minutes until well browned. Remove cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
- Cook mushrooms: Add remaining 2 tablespoons butter to the same skillet and melt. Add sliced mushrooms and cook undisturbed until very dark on one side. Stir and continue cooking until all moisture is released and evaporated, and mushrooms are well browned.
- Sauté shallots and garlic, and deglaze: Add sliced shallots to the pan and cook until softened and starting to brown. Add minced garlic and sauté for 30 seconds until fragrant. Pour in white wine and scrape the pan bottom to deglaze, releasing browned bits.
- Simmer sauce and finish chicken: Add thyme sprigs, chicken broth, Dijon mustard, and heavy cream. Bring to a boil and cook for 5 minutes. Stir in dissolved cornstarch and return sauce to a light simmer. Add chicken cutlets back to skillet, simmering for 5 minutes to thicken sauce and warm chicken through. Remove thyme sprigs and season with salt and pepper to taste.
- Serve: Garnish with fresh parsley or thyme. Serve hot with your choice of rice, potatoes, or noodles.
Notes
- To make slicing chicken into cutlets easier, freeze breasts in a single layer for about 15 minutes before cutting.
- Use any dry white wine you prefer, such as Chardonnay. For a non-alcoholic version, substitute white grape juice or extra chicken broth.
- For extra sauce, double the butter in step 4, then double mushrooms, shallots, garlic, wine, thyme, broth, mustard, and cream accordingly.
- Ensure mushrooms are very dark on one side before stirring; cook until all moisture evaporates for maximum flavor.
- Nutrition values are estimates and based on original ingredients without optional garnishes.
Keywords: chicken cutlets, mushroom wine sauce, skillet chicken, creamy chicken, white wine sauce, quick dinner, easy chicken recipe