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Skillet Chicken and Mushroom Wine Sauce


Skillet Chicken and Mushroom Wine Sauce 

Delicate and delightful, this Skillet Chicken and Mushroom Wine Sauce is simple enough for a weeknight family supper and adequate for an exquisite evening gathering with your best organization. #skilletchicken #chickenandmushroom #chicken #chickens #goodrecipes #latestrecipes

I love everything about this dish and wager you will as well! This scrumptious formula was first posted in 2015 and has been a most loved from that point forward. I've smoothed out the procedure a little and changed the formula a tad, however it's as yet a similar one-container, groan commendable, café quality chicken dish we adore and rely upon.

Ingredients

3 boneless, skinless chicken breasts, cut diagonally into cutlets
1/2 teaspoon salt
½ cup all-purpose flour
1 teaspoon pepper
12 ounces mushrooms, cleaned and thick sliced
1/2 teaspoon garlic powder
4 tablespoons unsalted butter, divided
2 garlic cloves, minced
1 tablespoons olive oil
2 large shallots, sliced thin
½ cup dry white wine
2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
1 ½ cups chicken broth, low sodium
½ cup heavy cream
1 teaspoon Dijon mustard
2 large springs of fresh thyme

Instructions

  1. 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.
  2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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 regularly utilize a Chardonnay. On the off chance that you don't drink wine, substitute white grape juice or extra chicken stock in this formula. 

On the off chance that you lean toward more sauce/sauce, twofold the fixings beginning with 2 additional tablespoons of margarine in Step 4. At that point twofold the measure of mushrooms, shallots, garlic, wine, thyme, chicken stock, mustard and cream. Appreciate!

This article is adapted from this site.
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