Looking for a restaurant-quality meal you can make at home? This Skillet Chicken and Mushroom Wine Sauce recipe is your answer! Juicy chicken cutlets are coated in a golden, savory crust and simmered in a velvety sauce featuring earthy mushrooms, fragrant thyme, and a splash of dry white wine. Perfect for a cozy dinner or an impressive meal for guests, this dish pairs beautifully with rice, potatoes, or fresh pasta. The rich combination of cream, Dijon mustard, and perfectly browned mushrooms creates a symphony of flavors that feels indulgent yet approachable for any home cook.
Skillet Chicken and Mushroom Wine Sauce
Ingredients
- ½ teaspoon garlic powder
- ½ cup heavy cream
- 4 tablespoons unsalted butter divided
- ½ cup all-purpose flour (66g)
- ½ cup dry white wine
- 1 tablespoons olive oil
- 1 teaspoon pepper
- 2 large springs of fresh thyme
- 2 garlic cloves minced
- ½ teaspoon salt
- 12 ounces mushrooms cleaned and thick sliced
- 2 large shallots sliced thin
- 1 ½ cups chicken broth low sodium
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
- 3 boneless skinless (5 to 6 oz) chicken breasts cut in half horizontally into cutlets
- 1 teaspoon Dijon mustard
Instructions
1Pat the chicken breasts dry with paper towels. Slice each breast horizontally into two thinner cutlets. Alternatively, place the chicken between two sheets of plastic wrap and gently pound it to an even thickness.
2In a shallow dish, combine the flour, salt, pepper, and garlic powder. Mix well and set aside.
3Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Dredge three chicken cutlets in the flour mixture, coating both sides and shaking off the excess. Add the coated chicken to the skillet and cook for about 5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining cutlets.
4Melt the remaining 2 tablespoons of butter in the skillet. Add the sliced mushrooms and cook undisturbed until they develop a deep, rich color on one side. Stir, then continue cooking until the moisture is released and evaporates, and the mushrooms are evenly browned.
5Add the shallots to the pan and sauté until softened and slightly caramelized. Stir in the garlic and cook for about 30 seconds, just until fragrant.
6Pour in the white wine, scraping the bottom of the pan to release the browned bits. Add the thyme sprigs, chicken broth, Dijon mustard, and heavy cream. Bring the mixture to a boil and let it cook for 5 minutes.
7Stir the cornstarch mixture into the skillet, then bring the sauce back to a gentle simmer. Return the chicken to the skillet and cook for another 5 minutes, allowing the sauce to thicken and the chicken to heat through. Remove the thyme sprigs before serving.
8Taste and adjust the seasoning with salt and pepper. Garnish with fresh parsley or additional thyme. Serve hot with your choice of rice, mashed potatoes, or noodles.
Recipe Notes
Easier Slicing Tip: For easier handling, freeze the chicken breasts in a single layer for about 15 minutes before slicing into cutlets.
Wine Substitutions: Dry white wines like Chardonnay work well, but you can substitute with white grape juice or additional chicken broth if you prefer a non-alcoholic option.
More Sauce: If you like extra sauce, double the ingredients for the sauce, starting with an additional 2 tablespoons of butter in Step 4. Increase the quantities of mushrooms, shallots, garlic, wine, thyme, chicken broth, Dijon mustard, and cream accordingly.
Perfectly Cooked Mushrooms: Allow the mushrooms to brown deeply on one side before stirring. Once stirred, cook until the moisture is fully released and evaporated for the best texture and flavor.
