Description
Skillet Chicken and Mushroom Wine Sauce combines elegant French countryside flavors with simple kitchen techniques. Rich pan-seared chicken nestles beneath a silky wine-infused mushroom sauce that delivers comfort and sophistication in one delightful meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
- 2 cups (200 g) sliced mushrooms (white or cremini)
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbsps all-purpose flour (optional, for coating the chicken)
- 2 tbsps olive oil or butter
- ½ cup (120 ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
- ½ cup (120 ml) chicken broth
- ½ cup (120 ml) heavy cream or half-and-half
- 1 tsp Dijon mustard (optional, for extra flavor)
- ½ tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Chicken Preparation: Pat chicken breasts dry, season with salt and pepper, and lightly dust with flour for enhanced browning and sauce texture.
- Searing: Heat olive oil in a large skillet over medium-high heat. Golden-sear chicken pieces for 4-5 minutes per side until partially cooked, then transfer to a plate.
- Mushroom and Aromatics: In the same skillet, sauté mushrooms until golden and moisture evaporates. Add garlic and onions, cooking until fragrant and translucent.
- Wine Deglazing: Pour white wine into the skillet, scraping browned bits from the pan. Reduce wine for 2-3 minutes to concentrate flavors and create a rich base.
- Sauce Creation: Introduce chicken broth, heavy cream, Dijon mustard, and thyme. Simmer gently, stirring occasionally until sauce thickens and becomes creamy.
- Final Cooking: Return seared chicken to the skillet, coating with sauce. Reduce heat and cook until chicken reaches 165°F internal temperature, approximately 8-10 minutes.
- Serving: Garnish with fresh chopped parsley. Plate alongside mashed potatoes, rice, or crusty bread to complement the luxurious wine sauce.
Notes
Optimize Chicken Coating: Lightly dust chicken with flour for a golden-brown exterior and sauce-clinging texture, ensuring even browning and enhanced flavor absorption.
Control Mushroom Moisture: Sauté mushrooms until golden and moisture evaporates completely, preventing watery sauce and maintaining rich, concentrated flavor profile.
Monitor Cooking Temperature: Maintain medium-high heat for initial searing, then reduce to gentle simmer when reintroducing chicken, preventing overcooking and preserving tender, juicy meat.
Wine Selection Matters: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for balanced acidity and depth, avoiding overly sweet varieties that can disrupt sauce complexity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg