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–+ servings
Skillet Chicken and Mushroom Wine Sauce

Skillet Chicken and Mushroom Wine Sauce for Cozy Nights

This Skillet Chicken and Mushroom Wine Sauce transforms an ordinary dinner into a delightful culinary experience with tender chicken and rich sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts or chicken thighs for richer flavor
For the Coating
  • 1 cup All-Purpose Flour can substitute with gluten-free flour blend
  • 1 teaspoon Salt adjust based on dietary preference
  • 1 teaspoon Pepper fresh ground is best
  • 1 teaspoon Garlic Powder or fresh garlic for bolder taste
For the Mushroom Sauce
  • 8 ounces Mushrooms Baby Bellas or a mix of cremini and white recommended
  • 3 tablespoons Unsalted Butter for sautéing
  • 2 tablespoons Olive Oil to prevent burning
  • 2 cloves Garlic (Fresh, Minced) always opt for the freshest option
  • 2 pieces Shallots or substitute with onions if needed
For the Sauce
  • 1 cup Dry White Wine Chardonnay works beautifully
  • 1 cup Chicken Broth (Low Sodium) homemade broth enhances the dish
  • 1 cup Heavy Cream or coconut cream for dairy-free option
  • 1 teaspoon Fresh Thyme or dried thyme in smaller amounts
  • 1 tablespoon Dijon Mustard for tanginess
  • 1 tablespoon Cornstarch can be omitted for a thinner sauce

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Start by patting the chicken breasts dry with paper towels and cut them horizontally into cutlets or pound to an even thickness.
  2. In a bowl, mix flour, salt, pepper, and garlic powder. Dredge each cutlet in the mixture and shake off excess.
  3. Heat a skillet over medium-high heat, add olive oil and butter. Cook chicken for 5-8 minutes on each side until golden.
  4. In the same skillet, add remaining butter and sliced mushrooms, cooking until darkened and moisture evaporates.
  5. Add shallots and garlic to the skillet, cooking for about 3 minutes until softened; stir until fragrant.
  6. Pour in the dry white wine, scraping the bottom of the skillet, and cook for 2-3 minutes to reduce.
  7. Add chicken broth, thyme, mustard, and cream to the skillet, bring to a gentle boil, then let simmer for 5 minutes.
  8. Return the chicken to the skillet, coating with sauce, and heat for another 2-3 minutes until warmed through.
  9. Serve garnished with parsley or thyme; pair with rice, mashed potatoes, or noodles.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 32gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Can freeze the sauce for up to 2 months.

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