Skillet Chicken and Mushroom Wine Sauce
Saving room for dessert
Saving room for dessert
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Overall rating 3 1 ratings


  • 30 minutes
  • 1 quart cold water (4 cups) ¼ cup granulated sugar ¼ cup salt 12 ounces crimini and white mushrooms, sliced thick 2 tablespoon unsalted butter, divided 2 tablespoons olive oil, divided 2 garlic cloves, minced 2 large shallots, sliced thin 1 cup low sodium chicken broth ½ cup dry Riesling Wine ½ cup heavy cream 2 large springs of fresh thyme 1 teaspoon Dijon mustard 1 teaspoon arrowroot or cornstarch, dissolved in ½ cup chicken broth Instructions Add the sugar, salt and cold water to a large zip lock bag. Seal and shake to dissolve the brine, then add the chicken and refrigerate for 30 minutes. Remove the chicken and blot dry with paper towels. Add 1 tablespoon butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Add half the chicken cutlets to the pan, sprinkle with salt and freshly ground pepper and cook until the chicken is lightly browned, about 5 minutes. Turn and cook another 3-5 minutes on the other side. Remove the cooked chicken to a plate and cover tightly with foil to keep warm. Repeat until all chicken is browned. Add the remaining olive oil and butter to the pan and heat until melted. Add the sliced shallots and mushrooms and cook until the mushrooms release their liquid. Continue to cook until the liquid is almost evaporated, about 7-10 minutes. Add the garlic and sauté for 30 seconds or until fragrant. Add the wine and scrape the bottom of the pan to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes then stir in the dissolved arrowroot. Bring the sauce back to a light simmer and add the chicken. Heat for about 5 minutes, then remove the thyme sprigs, and season the dish with salt and pepper to taste. Garnish with parsley or additional thyme and serve with wild rice. 3.4.3177



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