Skillet Chicken and Mushroom Wine Sauce is a delightful dish that combines tender chicken cutlets with savory mushrooms in a rich and flavorful sauce. This recipe offers a perfect balance of textures and tastes, making it a satisfying meal for any occasion.
Ingredients:
- 3 boneless, skinless chicken breasts, cut diagonally into cutlets
- ½ cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 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
- 1 ½ cups chicken broth, low sodium
- ½ cup dry white wine
- ½ cup heavy cream
- 2 large springs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
Directions:
- Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets, or pound them between plastic wrap to an even thickness.
- In a shallow bowl, combine the flour, salt, pepper, and garlic powder.
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
- Dredge the chicken cutlets in the flour mixture, coating both sides, and shake off the excess flour. Cook the chicken until lightly browned, about 5 minutes per side. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
- Add the remaining 2 tablespoons of butter to the skillet and melt. Add the sliced mushrooms and cook until well browned on one side, then stir and continue cooking until all mushrooms are browned.
- Add the sliced shallots to the skillet and cook until softened. Add the minced garlic and sauté for 30 seconds.
- Pour the wine into the skillet 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 is warmed through.
- Remove the thyme sprigs, and season the dish with salt and pepper to taste.
- Garnish with parsley or additional thyme and serve with rice, potatoes, or noodles.
Tips:
- Ensure the chicken is cooked through but still tender.
- Adjust the thickness of the sauce according to preference by altering the amount of cornstarch.
- Fresh herbs like parsley or thyme add a burst of flavor and freshness to the dish.
- Serve the skillet chicken and mushroom wine sauce hot for the best taste experience.
Conclusion:
Skillet Chicken and Mushroom Wine Sauce is a delectable dish that brings together tender chicken, savory mushrooms, and a flavorful wine-infused sauce. With simple ingredients and easy-to-follow steps, this recipe is sure to become a favorite for family dinners or special occasions. Enjoy the rich flavors and comforting warmth of this delightful dish served with your choice of sides.
1. Can I use bone-in chicken instead of boneless chicken breasts?
- Absolutely! While the recipe calls for boneless, skinless chicken breasts, you can certainly use bone-in chicken if you prefer. Keep in mind that bone-in chicken may require slightly longer cooking times to ensure it cooks through completely. Adjust the cooking time accordingly and use a meat thermometer to check for doneness.
2. Can I substitute the dry white wine with something else?
- Yes, you can substitute dry white wine with chicken broth or vegetable broth if you prefer not to use alcohol in your cooking. The wine adds depth of flavor to the sauce, but broth can also provide richness and complexity. You may need to adjust the seasoning slightly to compensate for the absence of wine.
3. How can I make this recipe healthier?
- To make this recipe healthier, you can make a few simple substitutions. Use olive oil instead of butter for cooking the chicken and mushrooms to reduce saturated fat. Additionally, you can opt for low-fat or fat-free cream to lower the overall fat content of the dish. Increase the amount of vegetables in the dish by adding more mushrooms or incorporating other vegetables such as spinach or bell peppers for added nutrition.
4. Can I prepare this recipe ahead of time?
- Yes, you can prepare certain components of this recipe ahead of time to streamline the cooking process. You can pound the chicken breasts and store them in an airtight container in the refrigerator for up to 24 hours before cooking. Similarly, you can clean and slice the mushrooms and shallots in advance and store them separately in the refrigerator until ready to use. When ready to cook, simply follow the recipe instructions, and your meal will come together quickly.
5. Can I freeze leftovers of this dish?
- While this dish is best enjoyed fresh, you can freeze any leftovers for future consumption. Allow the dish to cool completely before transferring it to an airtight container or freezer-safe bags. Store the leftovers in the freezer for up to 2-3 months. When ready to enjoy, thaw the dish overnight in the refrigerator and reheat it gently on the stovetop or in the microwave until heated through.
6. Can I use different types of mushrooms in this recipe?
- Yes, you can experiment with different types of mushrooms to add variety to the dish. While the recipe calls for button mushrooms, you can also use cremini mushrooms, shiitake mushrooms, or wild mushrooms for a different flavor profile. Each type of mushroom will bring its own unique texture and taste to the dish, so feel free to mix and match according to your preferences.
7. What can I serve with Skillet Chicken and Mushroom Wine Sauce?
- Skillet Chicken and Mushroom Wine Sauce pairs well with a variety of side dishes. Serve it over cooked pasta, rice, or mashed potatoes for a hearty meal. You can also serve it with crusty bread or steamed vegetables for a lighter option. The sauce is versatile and complements a wide range of accompaniments, so feel free to get creative with your serving choices.
8. Can I make this recipe dairy-free?
- Yes, you can make this recipe dairy-free by substituting the heavy cream with coconut milk or a dairy-free alternative such as almond milk or cashew cream. Keep in mind that using a dairy-free alternative may slightly alter the flavor and consistency of the sauce, so you may need to adjust the seasoning accordingly. Additionally, use dairy-free margarine or olive oil instead of butter for cooking the chicken and mushrooms.
