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Skillet Chicken and Mushroom Wine Sauce

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  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-Inspired

Description

Tender chicken breasts and savory mushrooms are simmered in a rich white wine sauce, creating a delicious dish perfect for dinner parties or a comforting weeknight meal.

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts (about 1 1/2 lbs / 700g)
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour (optional, for coating the chicken)
  • 2 tablespoons olive oil or butter
  • 2 cups (200g) sliced mushrooms (white or cremini)
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1/2 cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (120ml) heavy cream or half-and-half
  • 1 teaspoon Dijon mustard (optional, for extra flavor)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken:

  1. Pat the chicken breasts dry and season both sides with salt and pepper.
  2. (Optional) Lightly coat the chicken with flour to help it brown and thicken the sauce slightly.

2. Sear the Chicken:

  1. Heat olive oil or butter in a large skillet over medium-high heat.
  2. Add the chicken and cook for 4-5 minutes per side until golden brown but not fully cooked. Remove from the skillet and set aside.

3. Cook the Mushrooms and Aromatics:

  1. In the same skillet, add the mushrooms and sauté for 5 minutes, or until golden and tender.
  2. Add the garlic and onion, cooking for another 2-3 minutes until softened.

4. Deglaze with Wine:

  1. Pour in the white wine and scrape the bottom of the skillet to loosen any browned bits.
  2. Let the wine simmer for 2-3 minutes, reducing slightly.

5. Make the Sauce:

  1. Stir in the chicken broth, heavy cream, Dijon mustard (if using), and thyme. Simmer for 2-3 minutes until the sauce begins to thicken.

6. Combine and Cook:

  1. Return the chicken breasts to the skillet, spooning the sauce over them.
  2. Reduce the heat to low and simmer for 8-10 minutes, or until the chicken is fully cooked (internal temperature of 165°F / 74°C).

7. Serve:

  1. Garnish with fresh parsley and serve warm.
  2. Pair with mashed potatoes, rice, or crusty bread to enjoy the rich sauce.

Notes

  • Substitute the white wine with additional chicken broth for a non-alcoholic version.
  • Add a squeeze of lemon juice for extra brightness.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

 

Find it online: https://recipe.ukfinda.com/skillet-chicken-and-mushroom-wine-sauce/