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Chicken with White Wine Mushroom SauceThis is officially my favorite recipe!!8 oz. mushrooms 3 chicken breasts Herbs de Provence ½ cup dry white wine 1½ cups chicken broth ½ cup heavy whipping cream 1 tsp. fresh thyme leaves 3 large shallots 1½ tsp. Dijon mustard 3 garlic cloves 5½ tbsp. all-purpose flour 5 tbsp. salted butter 2 tsp. olive oilChicken with White Wine Mushroom SauceThinly slice 3 shallots, mince 3 garlic cloves, remove 1 tsp. fresh thyme leaves from stems and slice 8 oz. mushrooms in half, including stems. Add 3 tbsp. salted butter to a skillet with 2 tsp. olive oil. Place mushrooms face-down and brown over MEDIUM-HIGH heat, about 5-7 minutes until golden. Flip them and brown for another 2-3 minutes. Remove mushrooms with a spoon, leaving as much oil and butter in the pan as you can. Add sliced shallots, reduce heat to MEDIUM and sauté for 3-4 minutes until gently brown. Push shallots to one side of the pan and add minced garlic to the other side. If there isn’t enough butter and oil left, add a tiny bit of oil to help them brown. Add thyme leaves and combine garlic with shallots. Add ½ cup white wine to deglaze the pan, then add 1½ cups chicken broth, ½ cup heavy whipping cream, and 1½ tsp. Dijon mustard. Allow sauce to reduce for 10 minutes, stirring throughout. In a small bowl, mix 1½ tbsp. flour and 3 tbsp. chicken broth into a smooth slurry with no lumps. Remove sauce from heat and pour in flour slurry to thicken. Give it a stir, sprinkle with salt and pepper to taste. Place in a sauce pan to keep warm on low heat. Slice 3 large chicken breasts in half so that they cook evenly. Pat them dry with a paper towel, and liberally sprinkle each side with Herbs de Provence, garlic powder, salt, and pepper. In a mixing bowl, add 4 tbsp. flour. Press herbed chicken breasts into the flour until completely covered, shaking off excess. Add 2 tbsp. butter to a skillet and sauté chicken for 5 minutes on one side until brown. Flip, and sauté for another 4-5 minutes until a meat thermometer reads 165 F. (73 C.) in the thickest part. Remove, tent with foil and allow it to rest for 5 minutes before serving. Pour sauce over chicken and serve. The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and “healthier.” But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn’t that simple: unless you’re looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish — and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more — but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms. Featured in: Simple Chicken Recipes
Ingredient Substitution Guide Nutritional analysis per serving (8 servings)255 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 20 grams protein; 394 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by
5 out of 5 918 user ratings Have you cooked this? or to mark this recipe as cooked. Private NotesLeave a Private Note on this recipe and see it here. There aren’t any notes yet. Be the first to leave one. Hungry for More Recipes?Get recipes, tips and offers in your inbox. Cooking GuidesWhat is the best white wine to cook chicken with?Have a go-to. Both sauvignon blanc and chardonnay are good bets when reaching for a cooking wine. Sauvignon blanc is crisper, while chardonnay more full-bodied, but when using them as ingredients, their subtleties aren't as pronounced.
How do you make Jamie Oliver creamy mushroom sauce?How To Make Jamie Oliver Mushroom Sauce?. Saute onion in butter for 3-5 minutes, or until tender.. Add mushrooms, salt, and pepper. ... . Add the chicken broth to deglaze the pan and release any browned pieces, then boil for a few minutes.. Add the remaining stock and cream and boil for 5 minutes, or until reduced by half.. Can I reheat chicken in white wine sauce?STORAGE & REHEATING
You can also place chicken and sauce in an oven safe dish and reheat in the oven for 15-20 minutes at 350˚F. Freezing: Cool dish completely, then store in a freezer bag or airtight, freezer-safe container. Thaw in the fridge, then reheat based on reheating instructions above.
How do you make mushroom sauce?Here's How you Make it. Melt 3 tablespoons of butter in a skillet on medium-high heat.. Add the mushrooms and garlic and stir, then continue to let them saute until the mushrooms are browned.. Next, stir in the broth, cream, dijon mustard, worcestershire, salt, and pepper. ... . Add salt and pepper to taste.. |