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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
Your 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 🙂
It would be great with extra broth Muna – enjoy and thanks!
I 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.
Thank you John – great tips!
What do you think about 1/4 cup sugar? That seems like a lot when generally I wouldn’t use any.
Hi 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.
I 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.
I 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!
This 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!
The chicken was even great left over Susan – very satisfying 🙂 Isaac is a mess – at only 3 1/2 he is still fearless!
This is my kind of dinner! Beautiful and delicious. Loving the sauce 🙂
Thanks Jennifer – have a lovely week!
Wonderful 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
Thanks Mandy – Isaac is a good eater and will try just about anything – but maybe not pumpkin stems – now we know!
I’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!
Me either Abbe – don’t think I will start now. Have a wonderful week!
Tricia, this chicken dish looks scrumptious and delicious. I love the creamy sauce . Isaac looks adorable.
Thanks Gerlinde – it is a simple but tasty chicken dinner!
Hi Tricia, this is a gorgeous dish, love one pot meals.
Your grandson is adorable!
Thanks Cheri! Easy delicious meals are my favorites 🙂
This 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 🙂
Thanks 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 🙂
A little chicken marsalish:) I love that..what a cutie patootie..:)kids and pumpkins♥
And honesty in taste testing:)
Yes it is Monique – maybe a little creamier. Isaac is always honest about something he doesn’t like – haha.
This 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.
Thank you Monica! We ate the leftovers for dinner tonight – so good 🙂 My grandson is comical – good word to describe him!
Hi Tricia
Can I use boneless chicken thighs in this recipe, I’m more of a dark meat person.
Hi 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!
Your grandson is so adorable!
The chicken mushroom wine sauce looks droolworthy, Tricia.
Thank you Angie!
That 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
He is an expressive taste tester for sure Bonnie – thanks for stopping by!
So 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
Thank you Amalia – you are going to love it!
This 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.
As 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!
This 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!
Thank you Beth. Isaac is a blast! Great chicken dinner – hope you love it as much as we do 🙂
This 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 😉
Haha – 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 🙂