Skillet Chicken and Mushrooms in White Wine Sauce Recipe
Skillet Chicken and Mushrooms in White Wine Sauce
Elegant enough for company, but easy enough for a weeknight, this cozy fall dish is deeply flavorful and comforting.
Serves: 4Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy
Serves: 4
Ingredients
- 1⁄4 cup + 1 Tbsp. all-purpose flour, divided
- 1⁄2 tsp. kosher salt, divided
- 1⁄2 tsp. black pepper
- 4 boneless, skinless chicken breasts, 6–8 oz. each
- 2 tbsp. olive oil
- 5 tbsp. butter, divided
- 8 oz. mushrooms, sliced
- 2 cloves garlic, minced
- 1⁄2 cup white wine
- 1 cup chicken broth
- 1⁄2 cup heavy cream
- 1 tsp. dijon mustard
- 2 cups baby spinach
Directions
- Whisk together 1/4 cup flour, 1 teaspoon salt and pepper on plate. Dredge chicken breasts in mixture, shaking off excess.
- In large, deep skillet with tight-fitting lid, heat oil and 2 tablespoons butter over medium-high heat. When butter is melted and oil is shimmering, add chicken. Cook chicken undisturbed on first side until golden brown, approximately 3 minutes. Turn chicken and cook until second side is golden brown, 2–3 minutes. (The chicken will not be cooked through at this point.) Remove chicken to plate and set aside.
- Add 2 tablespoons butter to skillet and melt over medium heat. Add mushrooms and sauté until browned, 5–8 minutes. Add garlic and sauté until fragrant, about 30 seconds.
- Add wine to skillet and deglaze pan by using wooden spoon to scrape up browned bits on bottom. Add broth, cream, mustard and remaining 1 teaspoon salt to skillet; stir to combine.
- Return chicken and any accumulated juices to skillet. Raise heat to high and bring sauce to a boil. Cover skillet and lower heat. Simmer, covered, until chicken is cooked (safe internal temp. 165°F), approximately 15 minutes.
- Stir in spinach. Simmer 2–3 minutes until spinach is wilted.
- Meanwhile, mash together remaining 1 tablespoon butter and 1 tablespoon flour to make a paste. Stir into sauce to thicken. Serve immediately, refrigerating any leftovers.
Serves: 4
Ingredients
- 1⁄4 cup + 1 Tbsp. all-purpose flour, divided
- 1⁄2 tsp. kosher salt, divided
- 1⁄2 tsp. black pepper
- 4 boneless, skinless chicken breasts, 6–8 oz. each
- 2 tbsp. olive oil
- 5 tbsp. butter, divided
- 8 oz. mushrooms, sliced
- 2 cloves garlic, minced
- 1⁄2 cup white wine
- 1 cup chicken broth
- 1⁄2 cup heavy cream
- 1 tsp. dijon mustard
- 2 cups baby spinach
Directions
- Whisk together 1/4 cup flour, 1 teaspoon salt and pepper on plate. Dredge chicken breasts in mixture, shaking off excess.
- In large, deep skillet with tight-fitting lid, heat oil and 2 tablespoons butter over medium-high heat. When butter is melted and oil is shimmering, add chicken. Cook chicken undisturbed on first side until golden brown, approximately 3 minutes. Turn chicken and cook until second side is golden brown, 2–3 minutes. (The chicken will not be cooked through at this point.) Remove chicken to plate and set aside.
- Add 2 tablespoons butter to skillet and melt over medium heat. Add mushrooms and sauté until browned, 5–8 minutes. Add garlic and sauté until fragrant, about 30 seconds.
- Add wine to skillet and deglaze pan by using wooden spoon to scrape up browned bits on bottom. Add broth, cream, mustard and remaining 1 teaspoon salt to skillet; stir to combine.
- Return chicken and any accumulated juices to skillet. Raise heat to high and bring sauce to a boil. Cover skillet and lower heat. Simmer, covered, until chicken is cooked (safe internal temp. 165°F), approximately 15 minutes.
- Stir in spinach. Simmer 2–3 minutes until spinach is wilted.
- Meanwhile, mash together remaining 1 tablespoon butter and 1 tablespoon flour to make a paste. Stir into sauce to thicken. Serve immediately, refrigerating any leftovers.
| Amount per serving | |
|---|---|
| Sodium | 1280mg |
| Total Fat | 38g |
| Saturated Fat | 19g |
| Protein | 58g |
| Cholesterol | 220mg |
| Total Carbohydrate | 12g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Calories | 660 |