Skillet Chicken and Mushroom Wine Sauce Recipe

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Tender and flavorful, this Skillet Chicken and Mushroom Wine Sauce are easy enough for a weeknight family dinner and good enough for an elegant dinner party with your best company.

What kind of mushrooms are best for this Skillet Chicken and Mushroom Wine Sauce?

I’m not stuck on using one kind of mushroom for this recipe. I often see what looks best when I get to the store. Baby Bella mushrooms are the variety featured here. These earthy mushrooms are a smaller version of the portabella mushroom. Baby Bella's are cremini mushrooms that have been allowed to mature for 7 days longer than commercial cremini mushrooms. For this dish, you can also use white mushrooms or a mixture of the two.

Ingredients

• 3 boneless, skinless chicken breasts, cut diagonally into cutlets
• ½ 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 tablespoon olive oil
• 2 garlic cloves, minced
• 2 large shallots, sliced thin
• 1 ½ cups chicken broth, low sodium
• ½ cup dry white wine
• ½ 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 thickness.
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 the remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, 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.

Recipe Notes

1. Any dry white wine will do for this sauce. For this recipe, I typically use a Chardonnay. If you don't drink wine, substitute white grape juice or additional chicken broth in this recipe.
2. If you prefer more sauce/gravy, double the ingredients starting with 2 extra tablespoons of butter in Step 4. Then double the number of mushrooms, shallots, garlic, wine, thyme, chicken broth, mustard, and cream. Enjoy!

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