chicken with wine and mushrooms

★★★★★ 1 Review
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By Susan Din
from Houston, TX

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

★★★★★ 1 Review
serves 4
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For chicken with wine and mushrooms

  • 4 sm
    chicken breasts-boneless skinless 4-6 oz
  • kosher salt
  • fresh ground black pepper
  • 1 c
    flour-for dredging chicken
  • 3-4 Tbsp
    vegetable oil
  • 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
    fresh thyme-leaves stripped off
  • 1 Tbsp
    fresh parsley-chopped

How To Make chicken with wine and mushrooms

  • 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.

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