Skillet Chicken and Mushroom Wine Sauce

Introduction:

Treat your taste buds to a culinary delight with our Skillet Chicken and Mushroom Wine Sauce recipe. This elegant yet easy-to-make dish combines tender chicken breasts with earthy mushrooms, aromatic herbs, and a luxurious wine sauce that’s sure to impress. In this article, we’ll share the step-by-step process for creating this delectable meal, perfect for a cozy dinner at home or entertaining guests with gourmet flair.

Ingredients:

  • 3 boneless, skinless chicken breasts, cut diagonally into cutlets
  •  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  cups chicken broth, low sodium
  •  cup dry white wine
  •  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.

 

Serving Tips:

  1. Plating Presentation: Present your Skillet Chicken and Mushroom Wine Sauce dish on a large serving platter or individual plates for an elegant presentation. Arrange the seared chicken breasts on a bed of the creamy mushroom wine sauce, and drizzle extra sauce over the top for added flavor and visual appeal.
  2. Garnish with Fresh Herbs: Before serving, garnish the dish with a sprinkle of freshly chopped parsley or thyme. Not only does this add a pop of color to the plate, but it also enhances the overall flavor profile with the aromatic freshness of the herbs.
  3. Accompaniments: Serve the chicken and mushroom wine sauce alongside your favorite side dishes to complete the meal. Creamy mashed potatoes, buttered noodles, steamed rice, or crusty bread are all excellent choices for soaking up the delicious sauce and complementing the flavors of the dish.
  4. Pairing Suggestions: Consider pairing this savory dish with a crisp white wine such as Chardonnay or Sauvignon Blanc to complement the richness of the sauce. Alternatively, a light-bodied red wine like Pinot Noir can also be a delightful accompaniment.

Storage Tips:

  1. Refrigeration: Store any leftover Skillet Chicken and Mushroom Wine Sauce in an airtight container in the refrigerator for up to 3-4 days. Make sure to allow the dish to cool completely before transferring it to the container to prevent condensation and maintain freshness.
  2. Reheating Instructions: When ready to enjoy leftovers, gently reheat the chicken and mushroom wine sauce in a skillet over low to medium heat until warmed through. Alternatively, you can reheat individual portions in the microwave, covering them with a damp paper towel to prevent drying out.
  3. Freezing Option: If you anticipate having leftovers that won’t be consumed within a few days, consider freezing them for longer storage. Place the cooled chicken and mushroom wine sauce in a freezer-safe container or resealable freezer bags, removing as much air as possible. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
  4. Avoid Overcooking: When reheating the dish, be cautious not to overcook the chicken, as this can lead to dryness. Heat it gently until just warmed through to preserve its tender texture and juicy flavor.

FAQs:

  1. Can I use a different type of mushroom in this recipe?
    • Absolutely! While cremini or button mushrooms are commonly used, you can experiment with other varieties such as shiitake, oyster, or portobello mushrooms to add different textures and flavors to the dish.
  2. Is it necessary to use wine in the sauce, or can I substitute it with something else?
    • The dry white wine adds depth of flavor to the sauce, but if you prefer not to use alcohol, you can substitute it with an equal amount of chicken broth. However, keep in mind that the flavor profile may be slightly different.
  3. Can I make this dish ahead of time for a dinner party?
    • Yes, this dish can be partially prepared ahead of time. You can sear the chicken breasts and sauté the mushrooms in advance. When ready to serve, simply finish cooking the chicken and prepare the sauce, then combine everything in the skillet and heat through.
  4. How do I know when the chicken is cooked through?
    • The chicken is cooked through when it reaches an internal temperature of 165°F (75°C) as measured with a meat thermometer. Alternatively, you can make a small cut in the thickest part of the chicken breast to check if the juices run clear and there is no pinkness.
  5. Can I make this dish dairy-free?
    • Yes, you can make a dairy-free version of this dish by substituting the heavy cream with coconut cream or a dairy-free cream alternative. Make sure to adjust the seasoning accordingly to maintain the flavor balance.

Conclusion:

With our easy-to-follow Skillet Chicken and Mushroom Wine Sauce recipe, you can elevate your dinner table with a gourmet meal that’s both impressive and delicious. Whether enjoyed with a glass of wine for a romantic dinner or served as the centerpiece of a dinner party with friends, this savory dish is sure to delight. Follow our recipe and savor the exquisite flavors of chicken, mushrooms, and wine in every mouthwatering bite.