Skillet Chicken and Mushroom Wine Sauce – Indulge in the delectable flavors of our Skillet Chicken and Mushroom Wine Sauce recipe. This dish is a true culinary gem, combining tender chicken cutlets, earthy mushrooms, and a rich wine-infused cream sauce. With its irresistible taste and creamy texture, this recipe is sure to become a favorite in your household. Don’t miss out on the opportunity to savor this exquisite dish!
Imagine the aroma of sizzling chicken in a skillet, filling your kitchen with warmth and anticipation. In my household, this recipe has become an absolute treasure. My husband, who is usually reserved when it comes to his food preferences, couldn’t resist the tempting allure of this dish. It all started one evening when I surprised him with this indulgent meal. As he took his first bite, his eyes lit up, and a smile spread across his face. Since that day, this Skillet Chicken and Mushroom Wine Sauce has become a cherished staple in our home. It’s a reminder of the joy and togetherness that food can bring to our lives.
Why This Recipe Is a Must-Try?
- Unique Flavors: Prepare your taste buds for an explosion of flavors! The combination of succulent chicken cutlets, hearty mushrooms, and a velvety wine-infused cream sauce creates a harmony of tastes that will leave you craving more.
- Quality Ingredients: We take pride in using the finest ingredients to ensure a gourmet experience. From the tender, boneless chicken breasts to the aromatic garlic and shallots, every element of this recipe is carefully selected to deliver exceptional taste.
- Creamy Wine Sauce: The star of the show is undoubtedly the luxurious wine sauce. Made with dry white wine, chicken broth, and heavy cream, it’s a luscious blend that adds depth and richness to the dish. The sauce is further enhanced with a touch of Dijon mustard, infusing it with a subtle tanginess.
- Satisfying Comfort Food: There’s something inherently comforting about a skillet meal. As the chicken sears and the sauce simmers, your kitchen will be filled with mouthwatering aromas. This dish is perfect for cozy family dinners or when you want to impress guests with a restaurant-quality meal.
Ingredients:
- 3 boneless, skinless chicken breasts, cut in half horizontally into cutlets (approximately 5 to 6 oz each, 150-180g)
- ½ cup all-purpose flour (66g)
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 12 ounces (340g) 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 of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch, dissolved in 2 tablespoons water or broth
Directions:
Begin by patting the chicken breasts dry with paper towels. Cut each breast in half horizontally to create thinner cutlets. Alternatively, place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness.
In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Set this mixture aside.
Heat a large skillet over medium heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter has melted, dredge 3 chicken cutlets in the flour mixture, ensuring both sides are evenly coated. Shake off any excess flour and add the coated chicken to the skillet. Cook until well-browned, approximately 5 minutes per side. Flip the chicken and cook for an additional 3-5 minutes. Transfer the cooked chicken to a plate and cover to keep it warm. Repeat this process until all the chicken cutlets are browned.
Add the remaining 2 tablespoons of butter to the skillet and allow it to melt. Add the sliced mushrooms and cook them undisturbed until they become beautifully dark on one side. Stir and turn the mushrooms, continuing to cook until they release and evaporate their moisture, resulting in well-browned mushrooms.
Introduce the sliced shallots to the skillet and cook them until they soften and start to brown. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Pour the white wine into the skillet, scraping the bottom to deglaze it. Add the thyme sprigs, chicken broth, mustard, and cream. Bring the mixture to a boil and let it cook for 5 minutes. Stir in the dissolved cornstarch, ensuring it is fully incorporated. Return the sauce to a light simmer and add the chicken. Heat and simmer for an additional 5 minutes or until the sauce thickens, and the chicken is warmed through. Remove the thyme sprigs, season the dish with salt and pepper to taste.
Before serving, garnish the dish with parsley or additional thyme. Pair it with rice, potatoes, or noodles to complement the flavors and enjoy a truly satisfying meal.
Notes:
- If you prefer a lighter version, you can substitute half-and-half or whole milk for the heavy cream.
- For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend or cornstarch.
- Feel free to experiment with different mushroom varieties for unique flavors and textures.
- Adjust the cooking time based on the thickness of your chicken cutlets to ensure they are cooked through.
- Serve with a side of steamed vegetables or a fresh salad to complete the meal.
In conclusion, Skillet Chicken and Mushroom Wine Sauce is a recipe that deserves a special place in your culinary repertoire. With its irresistible flavors, creamy wine-infused sauce, and tender chicken cutlets, it has the power to transform an ordinary meal into an extraordinary dining experience. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to impress and leave your guests asking for seconds.
The magic of this recipe lies in the perfect combination of quality ingredients, careful preparation, and the heartwarming memories it creates. From the sizzling sound of chicken searing in the skillet to the aroma that fills your kitchen, every step of the cooking process adds to the anticipation of the final result. And when you take that first bite, you’ll be rewarded with a symphony of flavors that dance on your taste buds.
What makes this recipe truly special is not only its taste but also the stories and connections it brings to your table. It may become a beloved tradition, a dish that your family looks forward to sharing together. Or perhaps it will be the star of a memorable dinner party, where laughter and conversation flow freely as guests savor each delectable bite.
So, don’t hesitate to embark on this culinary adventure. Let the Skillet Chicken and Mushroom Wine Sauce become a cherished part of your own culinary journey, a recipe that holds the power to create lasting memories and moments of joy around the table. Indulge in its creamy delight and embrace the magic it brings to your home. Bon appétit!
FAQs
Is it possible to make this recipe ahead of time?
Yes! You can prepare the chicken and mushroom wine sauce in advance, and then reheat it gently on the stovetop or in the oven before serving. However, it’s best to cook the chicken cutlets fresh to maintain their tender texture.
Can I use a different type of meat instead of chicken?
Certainly! While this recipe highlights chicken, you can experiment with other proteins such as pork or veal cutlets. Adjust the cooking time accordingly to ensure the meat is properly cooked through.
Can I substitute the wine with something non-alcoholic?
Absolutely! If you prefer a non-alcoholic version, you can replace the wine with additional chicken broth or even grape juice. This will help maintain the balance of flavors in the sauce.
Can I freeze leftovers?
Yes, you can freeze any leftover chicken and mushroom wine sauce for future meals. Ensure it is stored in an airtight container or freezer bag. When ready to enjoy, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Skillet Chicken and Mushroom Wine Sauce
Ingredients
- 3 boneless skinless chicken breasts, cut in half horizontally into cutlets (approximately 5 to 6 oz each, 150-180g)
- ½ cup all-purpose flour 66g
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 12 ounces 340g 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 of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Instructions
- Begin by patting the chicken breasts dry with paper towels. Cut each breast in half horizontally to create thinner cutlets. Alternatively, place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness.
- In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Set this mixture aside.
- Heat a large skillet over medium heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. Once the butter has melted, dredge 3 chicken cutlets in the flour mixture, ensuring both sides are evenly coated. Shake off any excess flour and add the coated chicken to the skillet. Cook until well-browned, approximately 5 minutes per side. Flip the chicken and cook for an additional 3-5 minutes. Transfer the cooked chicken to a plate and cover to keep it warm. Repeat this process until all the chicken cutlets are browned.
- Add the remaining 2 tablespoons of butter to the skillet and allow it to melt. Add the sliced mushrooms and cook them undisturbed until they become beautifully dark on one side. Stir and turn the mushrooms, continuing to cook until they release and evaporate their moisture, resulting in well-browned mushrooms.
- Introduce the sliced shallots to the skillet and cook them until they soften and start to brown. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Pour the white wine into the skillet, scraping the bottom to deglaze it. Add the thyme sprigs, chicken broth, mustard, and cream. Bring the mixture to a boil and let it cook for 5 minutes. Stir in the dissolved cornstarch, ensuring it is fully incorporated. Return the sauce to a light simmer and add the chicken. Heat and simmer for an additional 5 minutes or until the sauce thickens, and the chicken is warmed through. Remove the thyme sprigs, season the dish with salt and pepper to taste.
- Before serving, garnish the dish with parsley or additional thyme. Pair it with rice, potatoes, or noodles to complement the flavors and enjoy a truly satisfying meal.
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