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Saucy Skillet Chicken With Mushroom Wine Sauce For Easy Dinners With Browned

Saucy Skillet Chicken with Mushroom Wine Sauce for Easy Dinners

Saucy Skillet Chicken with Mushroom Wine Sauce features browned chicken breast cutlets and sliced cremini mushrooms in a creamy white wine pan sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Dredge
  • 1 1/4 lb chicken breast cutlets boneless, skinless, 1/2-inch thick
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 3 tbsp all-purpose flour for dredging
  • 1 tbsp olive oil for searing
Mushroom Wine Sauce
  • 1 tbsp butter unsalted, for mushrooms
  • 12 oz cremini mushrooms sliced 1/4-inch
  • 1 medium shallot thinly sliced
  • 3 cloves garlic minced
  • 1/2 cup white wine dry, for deglazing
  • 3/4 cup chicken broth low-sodium
  • 1/4 cup heavy cream for sauce
  • 1 tsp Dijon mustard smooth
  • 1 tbsp fresh parsley chopped garnish

Equipment

  • 12-Inch Skillet
  • Shallow Bowl
  • tongs
  • Chef'S Knife
  • Cutting board
  • Instant-Read Thermometer
  • measuring cups and spoons

Method
 

Prepare and Sear
  1. Pat the chicken cutlets dry. Season both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge lightly in flour. Shake off the excess.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Sear the cutlets in two batches for about 2 minutes on the first side and 1 to 2 minutes on the second, until lightly browned and about 155°F in the center. Transfer to a plate.
Make the Sauce
  1. Add the butter to the skillet. Arrange the mushrooms in a mostly single layer and cook for 4 to 5 minutes, stirring once or twice, until browned and most of their moisture has cooked off.
  2. Add the shallot and cook for 1 minute. Stir in the garlic and cook for 30 seconds, just until fragrant.
  3. Pour in the wine and scrape up the browned bits. Simmer for 2 to 3 minutes, until reduced by about half.
  4. Add the broth and Dijon mustard and simmer for 1 minute. Lower the heat, stir in the cream, and simmer for 2 to 3 minutes until the sauce lightly coats a spoon. Taste and add the remaining salt and pepper if needed.
  5. Return the chicken and any collected juices to the skillet. Spoon sauce over the cutlets and simmer gently for 2 to 3 minutes, until the thickest cutlet reaches 165°F. Remove from heat and scatter parsley over the top.

Notes

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth because the cream sauce can separate if it boils. For a gluten-free version, use a 1:1 gluten-free flour blend.