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We really got into the meatless Monday thing and had meatless Tuesday, Wednesday, Thursday and Friday. Not that eating less meat is a bad thing – but I needed some chicken. Not just any old dried up piece of bird; a tender, moist, juicy and delicious piece of chicken! And since I’m a bit obsessed with mushrooms these days, well it just made sense. One pan meals are the best! Skillet Chicken and Mushroom Wine Sauce is easy enough for a weeknight meal and fancy enough to serve to your special company.
Cut chicken breasts in half creating a cutlet then soak in a simple brine of salt and sugar while preparing the other vegetables. 30 minutes later the chicken’s in the skillet and dinner is almost done. I went overboard with the shallots so if you want a saucier sauce, cut the amount in half. We didn’t mind, they are sweet and tender and blend well with the mushrooms and wine – did I mention the fresh thyme? It’s the perfect herb for this dish.
Serve with wild rice or a nice flat noodle and maybe some crusty bread to soak up the wine sauce. Yummy!
Fork tender and delicious!
- 3 boneless, skinless chicken breasts, cut diagonally into 1/2” thick cutlets
- salt and pepper to taste
- 1 quart cold water, 4 cups
- 1/4 cup granulated sugar
- 1/4 cup salt
- 12 ounces cremini and white mushrooms, sliced thick
- 2 tablespoon unsalted butter, divided
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 2 large shallots, sliced thin
- 1 cup low sodium chicken broth
- 1/2 cup dry Riesling Wine
- 1/2 cup heavy cream
- 2 large springs of fresh thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon arrowroot or cornstarch, dissolved in 1/2 cup chicken broth
- Add the sugar, salt and cold water to a large zip lock bag. Seal and shake to dissolve the brine, then add the chicken and refrigerate for 30 minutes. Remove the chicken and blot dry with paper towels.
- Add 1 tablespoon butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Add half the chicken cutlets to the pan, sprinkle with salt and freshly ground pepper and cook until the chicken is lightly browned, about 5 minutes. Turn and cook another 3-5 minutes on the other side. Remove the cooked chicken to a plate and cover tightly with foil to keep warm. Repeat until all chicken is browned.
- Add the remaining olive oil and butter to the pan and heat until melted. Add the sliced shallots and mushrooms and cook until the mushrooms release their liquid. Continue to cook until the liquid is almost evaporated, about 7-10 minutes. Add the garlic and sauté for 30 seconds or until fragrant. Add the wine and scrape the bottom of the pan to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes then stir in the dissolved arrowroot. Bring the sauce back to a light simmer and add the chicken. Heat for about 5 minutes, then remove the thyme sprigs, and season the dish with salt and pepper to taste.
- Garnish with parsley or additional thyme and serve with wild rice.
Pin to your favorite dinner board!
We went pumpkin picking yesterday with our grandson Isaac. We’ve been going to the same Narrow Gauge Farm for 4 years and each year it’s gets better and better. They are the nicest people and have such a wonderful variety of inexpensive pumpkins and gourds. I’ll have photos to post later this week but thought I would share this silliness – Isaac quickly figured out that you should not lick the fresh cut stems of a pumpkin – it must taste awful! Well at least he is not afraid to try new things 🙂 Hope you have a wonderful week – thanks so much for stopping by!
Haha – so fun at this age!