Skillet Chicken and Mushroom Wine Sauce. What kind of mushroom are best suited for this Skillet chicken & mushroom wine sauce? Well for this recipe I am not stuck in using only one type of mushroom. You can use a combination of both white and black mushrooms. The reason I am not using just one type of mushroom is because it is actually the meat that adds a lot to the taste of this dish, not the other way around.
So when making this dish, you need to prepare all the necessary ingredients including the chicken breasts and the mushrooms, onion, garlic, and wine. When cooking the mushrooms I prefer to make sure that they are cut into pieces rather than chopped. This gives them a little extra kick and also allows me to use the spices which are traditionally used to flavour mushrooms. If you are not a fan of these, you could use the garlic powder and the pepper powder.
Then all you need to do is to mix all the other ingredients together with a little bit of the onion powder, the garlic powder, and the pepper powder. To make it more tasty, you can add a little bit of lemon juice to the mix and then let it marinate in the fridge overnight. When morning comes and you’re ready to cook the dish, then you simply take the Skillet chicken and onion Skillet and place it on the stove at low heat until it is cooked. Print
Skillet Chicken and Mushroom Wine Sauce
Skillet Chicken and Mushroom Wine Sauce. What kind of mushroom are best suited for this Skillet chicken & mushroom wine sauce?
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Skillet Chicken
- Cuisine: American Food
- 1 tablespoons olive oil
- 2 large shallots, sliced thin
- ½ cup dry white wine
- 2 large springs of fresh thyme
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
- 12 ounces mushrooms, cleaned and thick sliced
- 1 teaspoon pepper
- ½ cup all-purpose flour
- 1 ½ cups chicken broth, low sodium
- 3 boneless, skinless chicken breasts, cut diagonally into cutlets
- 4 tablespoons unsalted butter, divided
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ cup heavy cream
- ½ teaspoon garlic powder
- 2 garlic cloves, minced
- Step1: 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.
- Step2: In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
- Step3: 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 well 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.
- Step4: Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.
- Step5: Add the sliced shallots to the pan and cook until softened and starting to brown. 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.
- Step6: Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.
- Any dry white wine will do for this sauce. For this recipe I typically use a Chardonnay. If you don’t drink wine, substitute white grape juice or additional chicken broth in this recipe.
- If you prefer more sauce / gravy, double the ingredients starting with 2 extra tablespoons of butter in Step 4. Then double the amount of mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard and cream. Enjoy!
- Make sure the mushrooms are very dark on one side before turning for the best flavor and color. Once turned, cook until the moisture is released and then completely evaporated before adding the shallots.
Keywords: Skillet Chicken and Mushroom Wine Sauce
You will notice that as soon as it’s done, the mushrooms begin to wilt and you will notice that their flavour will become really strong. They will also get a really nice brown colour. When the Skillet chicken and onion Skillet have finished cooking, you will want to serve it with a side salad and some crackers.
The reason I recommend using mushrooms is that the chicken breast will give the dish a really great flavour that is not only unique but is also very good for you as well. Skillet Chicken and Mushroom Wine Sauce. You can enjoy the mushrooms even when they are raw if you like. but you will not be able to enjoy them as much if you cook them through the oven or if you don’t follow a proper recipe for them.
Skillet chicken and mushroom are one of those recipes that makes a great starter dishes for a party or other gathering. If you want to add some fun to a dinner for your family, you may wish to try this Skillet chicken and mushroom recipe for your next meal.