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–+ servings
Skillet Chicken and Mushroom Wine Sauce

Skillet Chicken and Mushroom Wine Sauce: Easy Weeknight Delight

This Skillet Chicken and Mushroom Wine Sauce delivers rich flavors in a quick and easy recipe, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: French
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Breasts Chicken thighs can be used for more flavor.
  • 1/2 cup All-Purpose Flour Use gluten-free flour if needed.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper Adjust according to taste.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead.
For the Sauce
  • 8 ounces Mushrooms (Baby Bella or white) Clean well and explore different varieties.
  • 3 tablespoons Unsalted Butter Can substitute with olive oil.
  • 2 tablespoons Olive Oil More can be used for richness.
  • 2 cloves Garlic Cloves Minced.
  • 1 small Shallots Can substitute with onions.
  • 1 cup Dry White Wine Chardonnay is a great choice; substitute with chicken broth if avoiding alcohol.
  • 1 cup Chicken Broth (Low Sodium) Can be increased for a saucier dish.
  • 1/2 cup Heavy Cream Can be substituted with half-and-half or omitted.
  • 1 teaspoon Fresh Thyme Dried thyme can be used in smaller amounts.
  • 1 tablespoon Dijon Mustard Whole grain mustard can be an alternative.
  • 1 tablespoon Cornstarch (dissolved) Flour can be an alternative.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Pat the boneless skinless chicken breasts dry with paper towels and cut horizontally into cutlets or pound to an even thickness.
  2. Mix the Dry Coating: In a bowl, combine all-purpose flour, salt, pepper, and garlic powder. Set aside as you heat the skillet.
  3. Sauté the Chicken: Heat a skillet over medium heat with olive oil and 2 tablespoons of butter. Coat chicken in the flour mixture and cook for about 5 minutes on each side until golden brown. Keep warm.
  4. Cook the Mushrooms: Add remaining butter and cleaned mushrooms to the skillet. Cook undisturbed for 5 to 7 minutes until browned and moisture evaporates.
  5. Sauté the Aromatics: Stir in shallots and sauté for 2 to 3 minutes, then add minced garlic and cook for 30 seconds until fragrant.
  6. Deglaze and Create the Sauce: Pour in wine, stir to deglaze, then add thyme, broth, mustard, and cream. Bring to boil, then simmer for 5 minutes.
  7. Thicken the Sauce: Stir in dissolved cornstarch and return chicken to skillet. Simmer for an additional 5 minutes until thickened.

Nutrition

Serving: 1plateCalories: 420kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 107mgSodium: 550mgPotassium: 750mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

For best results, ensure mushrooms are browned and don’t skip the deglazing step. Adjust the thickness of the sauce as needed and experiment with different chicken cuts or mushroom types.

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