Chicken with Wine and Mushrooms

Susan Din

By
@spatdi

This meal is fast enough to have on a weeknight, but elegant enough for Sunday supper!


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Comments:

Serves:

4

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

CHICKEN

4 small
chicken breasts-boneless skinless 4-6 oz
kosher salt
fresh ground black pepper
1 c
flour-for dredging chicken
3-4 Tbsp
vegetable oil

SAUCE

3 Tbsp
shallot/onion minced
8-12 oz
fresh mushrooms-sliced
1/2 c
dry white wine
2 c
chicken broth (1 can)
7-10 sprig(s)
fresh thyme-leaves stripped off
1 Tbsp
fresh parsley-chopped

Directions Step-By-Step

1
Cut breasts in half horizontally.
Sprinkle with salt and pepper, then cover with plastic wrap and gently pound with a meat mallet or a heavy skillet to about 1/4" thick taking care not to tear the meat.
2
Place flour on a plate and season well with salt & pepper.
Dredge the cutlets in the flour, patting off the excess.
3
Heat the oil in a large skillet over medium high heat.
Cook cutlets to a golden brown and remove to a plate.
Don't fret over ensuring they are cooked through, as they will finish cooking in the sauce.
4
Once you finish browning the last cutlet, stir shallots/onion, and mushrooms into the hot skillet, and saute, stirring for 5-7 minutes.
Deglaze by adding the wine, cook for 2-3 minutes.
Add the chicken broth, thyme and parsley. Bring to a boil.
5
Add the chicken cutlets back to the skillet, bring to a simmer, and cook for 5-7 minutes.
Serve over rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American