Skip to main content

Skillet Chicken and Mushroom Wine Sauce

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 tablespoons 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


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.

Recipes Source : Click Here

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Honey Mustard Chicken

ingredients Chicken 4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator) 1/4 cup kosher salt 4 cups warm water olive oil 1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt 1/2 teaspoon pepper Pinch-1/8 teaspoon cayenne pepper Honey Mustard Sauce 1/3 cup honey 2 tablespoons Dijon mustard 2 tablespoons stone ground mustard 2 tablespoons yellow mustard Vegetables (optional)* 2 tablespoon olive oil divided salt and pepper 2 lbs. red potatoes cut into 1/2” cubes 1 lb. green beans ends trimmed up close front view of front view of honey mustard chicken and potatoes in a blue baking dish Intructions Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry. Meanwhile, whisk together honey mustard sauce ingredients in a small bowl. Remove 1/4...
Post a Comment
Read more

Vegetarian Lentil Tortilla Soup

Vegetarian Lentil Tortilla Soup This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes! Recipe yields approx, 6 cups of soup. #vegetarian recipes healthy crockpot clean eating COURSE MAIN DISH CUISINE MEXICAN KEYWORD VEGETARIAN LENTIL TORTILLA SOUP PREP TIME 10 MINUTES COOK TIME 15 MINUTES TOTAL TIME 50 MINUTES SERVINGS 6 SERVINGS CALORIES 284 KCAL AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS  Ingredients 1 cup diced onion 1 tsp avocado oil (or olive oil) 1 bell pepper diced 1 jalapeno pepper diced 2.5 cups vegetable broth (or chicken broth if needed) 15 oz canned tomato sauce or crushed tomatoes 1/2 cup mild or medium salsa verde (or your favorite salsa!) 1 TBSP tomato paste 15 oz can black beans (drained + rinsed) 15 oz can pinto beans (drained + rinsed) 1 cup corn (fresh, canned, or frozen) 3/4 cup dried red lentils 1/2 tsp chili powder 1/2 tsp garli...
Post a Comment
Read more

The Best Chicken Parmesan

Ingredients Marinara Sauce 1 Tbsp olive oil 1/4 cup finely chopped yellow onion 2 garlic cloves, minced (2 tsp) 1 (28 oz) can crushed Roma tomatoes 1/4 tsp dried oregano 2 fresh basil sprigs* salt and freshly ground black pepper Chicken 2 (8 oz) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness 2 oz whole-milk mozzarella cheese, shredded (1/2 cup) 2 oz provolone cheese**, shredded (1/2 cup) 1 large egg 1 Tbsp all-purpose flour 1 1/2 oz Parmesan cheese, finely shredded (1/2 cup) 1/2 cup Panko bread crumbs 1/2 tsp garlic powder 1/4 tsp dried oregano 1/3 cup olive oil 1/4 cup torn fresh basil Instructions For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat.  Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer.  Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste.  Bring mixture to a simmer then reduce heat ...
Post a Comment
Read more