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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!
Tricia
Muna Kenny says
May 21, 2016 at 8:56 amYour grandson is soooo cute, God bless him!
This chicken and mushroom dish looks elegant and delicious, I can’t consume wine, I guess when I’ll make it I’ll add more broth. Thanks for sharing your amazing recipes dear 🙂
Tricia Buice says
May 23, 2016 at 8:02 amIt would be great with extra broth Muna – enjoy and thanks!
John says
May 18, 2016 at 9:12 pmI like Riesling wine a lot, but as a culinary educator I prefer Marsala, Port or Madeira wine in the sauce. Be sure you use real wine not cooking wines which are way to salty. Fettuccine pasta makes a great base, it tends to soak up the sauce slightly better. Great job you did explaining it, just wanted to share some other excellent options.
Tricia Buice says
May 19, 2016 at 4:21 amThank you John – great tips!
Christina Stone says
April 10, 2019 at 11:21 amWhat do you think about 1/4 cup sugar? That seems like a lot when generally I wouldn’t use any.
Tricia Buice says
April 10, 2019 at 3:08 pmHi Christina – the sugar dissolves in the water which is used for a brine. Once the chicken soaks for 30 minutes the brine is discarded so very little sugar penetrates the chicken. You can leave it out if you prefer and skip the brining process all together.
John/Kitchen Riffs says
October 14, 2015 at 12:23 pmI love a good mushroom sauce, particularly one with wine. Don’t often use Riesling when I cook, and should more often — good flavor, which is even better when it reduces. This is a lovely recipe — thanks.
Tricia Buice says
October 14, 2015 at 10:36 pmI do love a little wine in my sauce – especially with chicken and mushrooms. Riesling is my favorite but any dry white wine will do here. Thanks for stopping by!
Susan says
October 13, 2015 at 5:58 pmThis looks soooo good, Tricia! I love shallots too and use them all the time so I’d probably use the same amount. Now that the weather is cooling down this would make a wonderful and comforting dinner. I had to smile at your grandson’s pictures. I’ll bet the stem was scratchy too!
Tricia Buice says
October 13, 2015 at 6:29 pmThe chicken was even great left over Susan – very satisfying 🙂 Isaac is a mess – at only 3 1/2 he is still fearless!
Jennifer @ Seasons and Suppers says
October 13, 2015 at 7:58 amThis is my kind of dinner! Beautiful and delicious. Loving the sauce 🙂
Tricia Buice says
October 13, 2015 at 6:28 pmThanks Jennifer – have a lovely week!
Mandy says
October 13, 2015 at 6:41 amWonderful comforting and flavourful meal Tricia – just what we love and poor sweet Isaac – bet he won’t do that again.
Have a happy day.
🙂 Mandy xo
Tricia Buice says
October 13, 2015 at 6:28 pmThanks Mandy – Isaac is a good eater and will try just about anything – but maybe not pumpkin stems – now we know!
Abbe @ This is How I Cook says
October 12, 2015 at 11:35 pmI’ve never licked a pumpkin stem before but I can’t say I ever thought about it! This dish looks incredible and rich and something I know I would love!
Tricia Buice says
October 13, 2015 at 6:27 pmMe either Abbe – don’t think I will start now. Have a wonderful week!
Gerlinde/Sunnycovechef says
October 12, 2015 at 10:10 pmTricia, this chicken dish looks scrumptious and delicious. I love the creamy sauce . Isaac looks adorable.
Tricia Buice says
October 13, 2015 at 6:27 pmThanks Gerlinde – it is a simple but tasty chicken dinner!
cheri says
October 12, 2015 at 7:16 pmHi Tricia, this is a gorgeous dish, love one pot meals.
Your grandson is adorable!
Tricia Buice says
October 13, 2015 at 6:26 pmThanks Cheri! Easy delicious meals are my favorites 🙂
Chris Scheuer says
October 12, 2015 at 5:17 pmThis looks beyond scrumptious Tricia! It seems that it would please just about anyone. That little Isaac is so precious, I love those faces! My son might make a face like that over mushrooms and he’s a grown man. But I don’t mind, it just leaves more for me 🙂
Tricia Buice says
October 12, 2015 at 6:36 pmThanks Chris – Boys will always be boys – I don’t know if Isaac will eat mushrooms – we’ll have to see. He devours apples, oranges, bananas and any other fruit and is not terribly picky so maybe he will! Have a great week 🙂
Monique says
October 12, 2015 at 4:25 pmA little chicken marsalish:) I love that..what a cutie patootie..:)kids and pumpkins♥
And honesty in taste testing:)
Tricia Buice says
October 12, 2015 at 6:36 pmYes it is Monique – maybe a little creamier. Isaac is always honest about something he doesn’t like – haha.
Monica says
October 12, 2015 at 3:03 pmThis is such a delicious classic, done just perfectly. I am salivating looking at these pictures. The sauce must be so incredible! This definitely hits the spot because as great as vegetarian meals are and as hearty as they can be, sometimes you need some real meat!
And those pics of your grandson are comical! : ) I’m sure it was a wonderful outing.
Tricia Buice says
October 12, 2015 at 6:37 pmThank you Monica! We ate the leftovers for dinner tonight – so good 🙂 My grandson is comical – good word to describe him!
Jackie says
October 12, 2015 at 1:27 pmHi Tricia
Can I use boneless chicken thighs in this recipe, I’m more of a dark meat person.
Tricia Buice says
October 12, 2015 at 6:28 pmHi Jackie – I think the thighs would be great – just cook them longer in the pan since they won’t be in the sauce for a long time. Hope you love it. We just ate leftovers for dinner – still great!
[email protected]'s Recipes says
October 12, 2015 at 1:24 pmYour grandson is so adorable!
The chicken mushroom wine sauce looks droolworthy, Tricia.
Tricia Buice says
October 12, 2015 at 6:37 pmThank you Angie!
Bonnie says
October 12, 2015 at 12:37 pmThat looks like a perfect fall meal. Really, a perfect anytime meal. Love the photos of Isaac taste testing the pumpkins. He might be on to something!!
Best,
Bonnie
Tricia Buice says
October 12, 2015 at 6:38 pmHe is an expressive taste tester for sure Bonnie – thanks for stopping by!
handmade by amalia says
October 12, 2015 at 9:56 amSo that is the weekend meal sorted, thanks Tricia. I just have to tear myself from the computer to put mushrooms on my shopping list before I forget 🙂
Amalia
xo
Tricia Buice says
October 12, 2015 at 6:39 pmThank you Amalia – you are going to love it!
larry says
October 12, 2015 at 9:28 amThis dish looks mouthwatering and I know we would enjoy it. Licking the stem is the best way to learn, so long as it doesn’t hurt you. Seems like no matter how many times you tell the kid not to touch the hot pan, it’s only after they do it that they really learn not to do it again. Experience is still the best teacher.
Tricia Buice says
October 12, 2015 at 6:40 pmAs you can see, Isaac hasn’t met many foods he doesn’t like. He’s only 3 1/2 but looks 5 or 6. That boy can put away some fruit for sure. I think there is football in our future!
Beth says
October 12, 2015 at 6:19 amThis chicken dish is exactly the kind of meal I like. Can’t wait to try it!
Also, love the pumpkin photos. Your grandson is so cute!
Tricia Buice says
October 12, 2015 at 6:42 pmThank you Beth. Isaac is a blast! Great chicken dinner – hope you love it as much as we do 🙂
sue|theviewfromgreatisland says
October 11, 2015 at 9:28 pmThis is my kind of dinner, I love the flavors you’ve put together, and that creamy sauce looks divine…sooooo much better than a pumpkin stem 😉
Tricia Buice says
October 12, 2015 at 6:41 pmHaha – you are right Sue! I think this dish could be paired with just about anything and be good. Wild rice is my favorite – no pumpkin 🙂