Chicken in white wine and mushroom sauce

Chicken with White Wine Mushroom Sauce

This 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 oil

Chicken with White Wine Mushroom Sauce

Thinly 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

• 4chicken-breast halves (about 1½ pounds)
• 2tablespoons extra-virgin olive oil
• 3tablespoons butter, divided
• ¼cup flour
• 1pound mushrooms, sliced
• ½cup wine
• Parsley, for garnish
• Salt and pepper

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.

1. Step 1

   Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.

2. Step 2

   Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.

3. Step 3

   Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.

4. Step 4

   Add the breasts to the skillet and cook so there is a constant sizzle but no burning.

5. Step 5

   Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.

6. Step 6

   Transfer the chicken to a plate and cover loosely with foil to keep warm.

7. Step 7

   Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.

8. Step 8

   With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.

9. Step 9

   Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.

10. Step 10

    Garnish with chopped parsley.

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