Skillet Chicken with Mushroom Wine Sauce

I've never had baby bella mushrooms before, but for someone who does not like mushrooms, this is not a surprising fact. When I went to the store to buy mushrooms for this recipe, I had a coupon for baby bella's and that made them cheaper than the regular white mushrooms I normally buy, so I decided to give them a try, They definitely tasted different, I'm not sure if I liked better than white mushrooms or not and they are still mushrooms, which I don't really like unless I can hide their flavor.

 

Despite having mushrooms in this chicken dish, I really enjoyed it. The sauce was creamy and flavorful and tasted delicious over some spaghetti noodles. The original recipe served it over some mashed potatoes and that sounded absolutely delicious, but I did not have time to make some. Next time I will definitely have to try this chicken with mashed potatoes, I also think it would taste good over some rice. Whatever you serve this chicken over it is worth making. 

Skillet Chicken with Mushroom Wine Sauce

Ingredients:

• 3 boneless skinless chicken breasts
• 1/2 cup all purpose flour
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 12 ounces baby bella mushrooms, cleaned and sliced thick
• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1/2 cup dry white wine
• 1 1/2 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• 1 teaspoon dijon mustard
• 2 teaspoon cornstarch
• 1 tablespoon water

Directions:

1. Pat the chicken breasts dry with paper towels. Cut each chicken breast in half horizontally, making 2 thinner breasts.
2. In a shallow bowl, stir together the flour, black pepper and garlic powder.
3. In a large skillet, over medium heat, add 2 tablespoons butter and 1 tablespoon olive oil. Heat until the butter has melted. 
4. Working with one chicken breast at a time place it into the flour and gently press to coat in flour. Flip over and coat the other side pressing down gently to help the flour stick. Remove the chicken breasts and gently shake off the excess flour. Place the chicken breasts into the skillet. Repeat with 2 more chicken breasts. Cook, without moving, until well browned, about 5 minutes. Carefully flip over and cook on the other side without moving until well browned, about 3-5 minutes. Remove the chicken to a plate and keep warm. Repeat this process with the remaining 3 chicken breasts.
5. Add the remaining 2 tablespoons of butter to the skillet and heat until melted. Add the mushrooms into the skillet in a single layer. Cook, without moving them, until the mushrooms are very dark on the bottom side. Stir and turn the mushrooms over and continue to cook until the moisture is released and evaporated and mushrooms are well browned on the other side.
6. Add in the diced onions and cook until softened and starting to brown. Add in the minced garlic and sauté until fragrant, a bout 30 seconds.
7. Pour in the wine and scrape the bottom of the pan, to get up the browned bits. Add in the thyme, chicken broth, mustard and cream. Bring the mixture to a boil and cook for 5 minutes.
8. Meanwhile, in a small bowl, stir together the cornstarch and water.
9. Stir the cornstarch mixture into the skillet and bring the sauce to a simmer. Place the chicken into the pan and simmer for 5 minutes or until the sauce has thickened and chicken is warmed through. Season with black pepper

Enjoy!!!

*Adapted from Saving Room for Dessert.