Some nights, you just need a good comfort dish for dinner and this one is all of that and beyond! If only you could smell through the screen 😍 I know this may seem kind of complex, but its a lot easier than it looks!! Skillet Chicken in Mushroom Wine Sauce (35 min. Prep, 25 min. Cook)
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Ingredients:
3 Chicken Breasts
1/2 c. All-Purpose Flour
1/2 tsp. Salt
1 tsp. Pepper
1/2 tsp. Garlic Powder
12 oz. Mushrooms, thick sliced
4 Tbsp. Butter, unsalted (divided)
1 Tbsp. Olive Oil
2 Garlic Cloves, minced
2 Shallots, thinly sliced
1.5 c. Chicken Broth, low sodium
1/2 c. Dry White Wine
1/2 c. Heavy Cream
2 Large Sprigs Fresh Thyme
1 tsp. Dijon Mustard
2 tsp. Cornstarch dissolved in 2 Tbsp. Broth
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Directions:
1. Pat the chicken breasts dry with paper bowl. Cut each breast in half diagonally into 2 thinner cutlets. Then, place chicken between 2 pieces of plastic wrap and pound to even the thickness.
2. In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Set aside.
3. Add 2 Tbsp. Butter and 1 Tbsp. Olive Oil to a large skillet. Heat over medium heat until butter is melted. Dredge the chicken cutlets in the flour mixture, coating both sides, shake off excess flour. Add coated chicken to the skillet and cook until lightly browned, about 5 minutes. Flip chicken and cook an additional 3-5 minutes. Remove cooked chicken to a plate and cover to keep warm.
4. Add remaining 2 Tbsp. Butter to pan and heat until melted. Add sliced mushrooms and cook until well browned. Add sliced shallots and cook until softened. Add minced garlic and saute for 30 seconds or until fragrant.
5. Pour wine into pan and scrape the bottom to deglaze. Add thyme sprigs, chicken broth, mustard, and cream. Bring to a boil, about 5 minutes.
6. Stir in dissolved cornstarch. Bring sauce back to a light simmer, then add chicken. Heat and simmer for 5 minutes, or until sauce has thickened and chicken is warmed through. Remove thyme sprigs.
7. Garnish with parsley or additional thyme and serve over a small bed of mashed potatoes. Enjoy!!
