Skillet chicken, mushroom sauce wine


Skillet chicken, mushroom sauce wine


°3 boneless, skinless chicken breasts, cut diagonally into slices

°All-purpose flour cup

°1/2 teaspoon salt

°1 teaspoon pepper

°1/2 teaspoon garlic powder

°12 ounces mushrooms, cleaned and thinly sliced

°4 tablespoons unsalted butter, divided

°1 tablespoon olive oil

°2 cloves minced garlic

°2 shallots

°1 1/2 cups low-sodium chicken broth

°½ cup dry white wine

°Half a cup of heavy cream

°2 large springs of fresh thyme

°1 teaspoon Dijon mustard

°2 tsp cornstarch 

* Methods

Dried chicken breasts with paper towels. Cut each breast in half diagonally into two thinner strips. Alternatively, place the chicken breasts between two layers of plastic wrap and use pound until the texture is even.

In a shallow bowl mix flour, salt, pepper and garlic powder. Sit aside.

Add 2 tsp of butter and 1 tablespoon of olive oil to  skillet. Heat it on a heat until butter melts. Dredge 3 chicken cutlets in the flour mixture, covering both sides, shaking off the excess flour. Add the covered chicken to the skillet and cook until lightly browned, about 5 minutes. Flip and cook another 3-5 minutes. Transfering cook chicken to a plate & cover to keep warm. Repeat until the whole chicken is brown.

Adding rest 2 tsp of butter to skillet and heat to melted. Add sliced ​​mushrooms and cook, without soaking, until mushrooms turn brown on one side. Flip and flip the mushrooms and continue to cook until the moisture is released and evaporated, and the mushrooms are well browned.

Adding shallots to skillet and cooking to softened. Add the minced garlic and saute for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom until it dissolves. Add sprigs of thyme, chicken broth, mustard and cream. Bring the mixture to a boil and cook for 5 minutes. Stir with dissolved cornstarch. Bring the sauce back to a simmer and add the chicken. Heat and simmer for 5 minutes or until sauce thickens and chicken is heated through. Remove sprigs of thyme and season with salt and pepper to taste.

Garnish with extra parsley or thyme and serve with rice, potatoes or noodles.

Enjoy !