Description
Juicy, golden chicken cutlets and browned mushrooms simmer in a rich garlic, wine, broth, and cream gravy. Serve this comforting skillet dinner with mashed potatoes, noodles, rice, or roasted vegetables.
Ingredients
- 10 ounces button or baby bella mushrooms, sliced
- 2 tablespoons salted butter
- 2 large boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1/2 cup all-purpose flour
- 3 to 4 tablespoons olive oil
- 2 1/2 cups beef broth
- 1 chicken bouillon cube or 1 teaspoon chicken base
- 1 teaspoon soy sauce or Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 1/3 cup heavy cream
Instructions
- Combine the beef broth, bouillon, soy sauce, onion powder, mustard powder, and dried thyme in a large measuring cup. Set aside.
- Add the cornstarch and cold water to a small jar. Seal and shake until smooth, then set aside.
- Pat the mushrooms completely dry and slice them evenly.
- Slice each chicken breast lengthwise into two or three thin cutlets. Pound any thick sections until the pieces measure about 1/2 inch thick.
- Season both sides of the chicken with salt and pepper. Dredge each piece lightly in flour and tap away the excess.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms in an uncrowded layer and brown them for 3 to 4 minutes per side. Work in batches when necessary, then transfer the mushrooms to a plate.
- Add the olive oil to the skillet. Sear the chicken in batches for 4 to 5 minutes per side, or until a golden crust forms. Transfer the chicken to a plate.
- Turn off the heat and carefully discard excess oil while leaving the browned bits in the skillet.
- Add the white wine and minced garlic. Return the skillet to medium heat and scrape the bottom with a silicone spatula. Simmer for about 4 minutes, or until the wine reduces by half.
- Pour in the prepared broth mixture. Bring it to a gentle boil and simmer for 10 minutes.
- Shake the cornstarch slurry again. Slowly pour it into the bubbling sauce while stirring continuously.
- Reduce the heat to low and slowly stir in the heavy cream.
- Return the mushrooms, chicken, and any resting juices to the skillet. Spoon the sauce over the chicken.
- Partially cover the skillet and warm the chicken in the sauce for about 5 minutes. Serve immediately.
Notes
- Keep the mushrooms in a single layer so they brown instead of steaming.
- Avoid moving the chicken while it sears so it can develop a golden crust.
- Replace the wine with additional broth and 1 to 2 teaspoons lemon juice when needed.
- Taste the finished sauce before adding extra salt because the broth, bouillon, and soy sauce already contain sodium.
- Add a splash of warm broth when reheating if the sauce becomes too thick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 655
- Sugar: 4
- Sodium: 1230
- Fat: 39
- Saturated Fat: 14
- Unsaturated Fat: 22
- Trans Fat: 1
- Carbohydrates: 31
- Fiber: 2
- Protein: 43
- Cholesterol: 155