Easy Pan Chicken In Mushroom Wine Sauce
This fabulous Chicken in Mushroom Wine Sauce is one of those delicious dinners that comes together quickly enough to serve on a weeknight, yet it's perfect for a fancy dinner party.
Ingredients
For the prep:
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon freshly ground pepper
- 2 teaspoons soft butter
For the chicken:
- 1½-1¾ pounds boneless skinless chicken breasts
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
For the mushrooms:
- 8-12 ounces cremini mushrooms cleaned and sliced about ¼-inch thick
- ½ cup low sodium chicken broth
- ½ cup dry white wine I use Sauvignon Blanc but any dry white wine will work.
- ¼ teaspoon kosher salt
- 3 cloves garlic finely minced
For the sauce:
- 1 cup low sodium chicken broth
- ½ cup heavy cream
- 2 teaspoons finely chopped thyme leaves plus more for garnish
Instructions
For the prep:
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Combine the flour, garlic salt, onion powder, paprika and pepper in a small bowl. Stir to combine.
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Transfer 2 teaspoons to another small bowl and set the rest aside. Add 2 teaspoons of soft butter to the bowl. Mash and stir with a small fork until combined.
For the chicken:
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Place your hand on top of one of the chicken breasts and, using a long sharp knife, slice the breast in half horizontally. Repeat with other breasts. Pat each piece lightly with a paper towel to remove excess moisture and place them on a large plate or pan.
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Sprinkle each piece of chicken with the flour mixture then rub with your fingers to coat. Flip the pieces to the opposite side and repeat. Use all or most of the flour mixture.
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Heat a large skillet over medium heat. Add the oil and the butter and tilt the pan to coat the entire surface. When the butter is melted and starting to sizzle a bit, add the chicken breasts in a single layer. Cook for 3 minutes until nicely golden brown on the bottom. Flip each piece over and cook for 30 seconds on the opposite side. Remove the chicken from the pan to a clean plate.
For the mushrooms:
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Add the sliced mushrooms to the pan along with ½ cup of chicken broth, the ½ cup of white wine and ¼ teaspoon kosher salt. Increase the heat to high and bring to a boil. Boil for 5-8 minutes, stirring occasionally, or until the liquid has evaporated and the pan is beginning to look a little dry.
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Reduce the heat to low medium and add 1 teaspoon olive oil. Sauté the mushrooms, stirring occasionally until golden brown. Remove half of the mushrooms (the prettiest, most golden) and set aside for garnish, if desired.
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Add the garlic to the pan and stir for 30 seconds.
For the sauce:
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Add the remaining cup of chicken broth and the heavy cream. Bring the mixture to a boil and cook for 2 minutes. Add the butter/flour mixture (from step 3) and stir well to combine. Allow the sauce to boil for 1 minute then add the thyme. If the sauce seems too thick you can add a little extra chicken broth at this point.
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Return the chicken to the pan along with any juice that has accumulated. Spoon some of the sauce over the chicken, turn off the heat and cover the pan tightly. Allow the chicken to finish cooking in the pan for 10 minutes before serving. Taste the sauce and season with more kosher salt and freshly ground black pepper, if needed. Garnish with the reserved mushrooms and fresh thyme sprigs, if desired.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips.