Skillet Chicken and Mushroom Wine Sauce

This Chicken with Creamy White Wine Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.

I have a lot of chicken breast recipes on this blog but this recipe is something that’s a staple at our house. I learned to make this from my mom, except her version doesn’t have wine and uses sour cream instead of half and half. However, I just adore the flavor of white wine in these kinds of dishes so once I started making this with white wine I never looked back.

Adapted From : jocooks.com

Ingredients: 

2 large springs of fresh thyme

1 teaspoon Dijon mustard

½ cup all-purpose flour

1/2 teaspoon salt

2 large shallots, sliced thin

1/2 teaspoon garlic powder

1 ½ cups chicken broth, low sodium

4 tablespoons unsalted butter, divided

1 tablespoons olive oil

2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

2 garlic cloves, minced

½ cup dry white wine

3 boneless, skinless chicken breasts, cut diagonally into cutlets

½ cup heavy cream

1 teaspoon pepper

12 ounces mushrooms, cleaned and thick sliced

Instructions :

Number One, 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.

Number Two, In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.

Number Three, 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 lightly 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.

Number Four, Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.

Number Five, Add the sliced shallots to the pan and cook until softened. 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.

Number Six, Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.

Recipe Notes

Any dry white wine will accomplish for this sauce. For this formula I commonly utilize a Chardonnay. On the off chance that you don't drink wine, substitute white grape juice or extra chicken stock in this formula.

In the event that you favor more sauce/sauce, twofold the fixings beginning with 2 additional tablespoons of spread in Step 4. At that point twofold the measure of mushrooms, shallots, garlic, wine, thyme, chicken stock, mustard and cream. Appreciate!