Are you tired of serving the same old boring dishes at your dinner parties? Do you want a recipe that is both easy and impressive? Look no further than this ultimate chicken and mushroom recipe! This fast, flavorful, and fancy dish is perfect for any weeknight meal or party. With just a few simple ingredients and some basic cooking skills, you can create an unforgettable meal that will have your guests asking for seconds. So put on your chef’s hat and get ready to impress with this delicious chicken and mushroom recipe!
This is the chicken and mushroom recipe you’ll want to make every weeknight, and for all your special occasions. It’s quick and easy to make, yet so full of flavor and fancy enough for a dinner party. The key to this recipe is using boneless, skinless chicken breasts, as they cook more evenly and are less likely to dry out. For the mushrooms, we recommend using a mix of different kinds, such as cremini, shiitake, and oyster mushrooms. This will give the dish an earthy complexity that takes it over the top.
There are a few reasons you should give this recipe a try. First, it’s fast and easy to make. It only takes about 30 minutes from start to finish, so it’s perfect for a weeknight meal. Second, it’s packed with flavor. The chicken and mushrooms are cooked in a white wine sauce, which adds a touch of sophistication to the dish. And lastly, it looks impressive enough to serve at a dinner party. So if you’re looking for a quick and easy recipe that will impress your guests, this is the one for you.
1. When cutting the chicken, be sure to cut it against the grain. This will help to ensure that the chicken is nice and tender when cooked.
2. If you want to save some time, you can cook the mushrooms and onions in advance. Simply sauté them until they are soft and then set them aside until you’re ready to use them in the recipe.
3. To really give the dish a boost of flavor, try using a quality chicken stock in place of water. This will make a big difference in the overall taste of the dish.
4. Don’t be afraid to experiment with different types of mushrooms for this recipe. Each variety imparts its own unique flavor, so feel free to mix things up and use whatever you have on hand.
5. This dish can be served either hot or cold, so it’s perfect for both weeknight dinners and casual get-togethers with friends. If serving cold, simply allow the chicken and mushroom mixture to cool completely before storing in the fridge.
Conclusion & Recipe:
This chicken and mushroom recipe is the perfect dish for a weeknight meal or a dinner party. It is quick and easy to make, yet it is full of flavor and looks impressive. The chicken is cooked in a white wine sauce, which gives it a light and elegant flavor. The mushrooms add a earthy depth of flavor and the spinach provides a pop of color and nutrients. This dish can be served over rice, pasta, or potatoes, or simply on its own.
Skillet Chicken and Mushroom Wine Sauce
- Three boneless skinless chicken breasts (5 to 6 oz), cut horizontally into cutlets
- 1/2 cup all-purpose flour 66g
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 12 ounces mushrooms cleaned and thinly sliced
- 4 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 minced garlic cloves
- 2 large shallots sliced thin
- 1/2 cup white wine
- 1 1/2 cups chicken broth low sodium
- 1/2 cup heavy cream
- 2 large springs of fresh Thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 cups water or broth
- Pat the chicken breasts dry using paper towels. Each breast should be cut horizontally in two equal pieces. Alternately, place each breast between 2 sheets of plastic wrap. Pound the chicken breasts until they are uniformly thick.
- Combine the flour, salt and pepper in a small bowl. Set aside.
- In a large skillet, add 2 tablespoons butter and 1 teaspoon olive oil. Heat on medium heat until butter melts. Dip 3 chicken cutlets into the flour mixture. Cover both sides with the mixture and shake off any excess flour. Cook the chicken in the flour mixture until it is well browned. Cook for another 3 to 5 minutes. Transfer the chicken to a plate. Cover with a towel to keep warm. Continue until all the chicken is brown.
- Heat the remaining butter in a saucepan until it melts. Cook the sliced mushrooms until they are very dark one side. Continue to stir the mushrooms, then turn them over and cook until all the moisture has evaporated.
- Place the shallots in a pan. Cook until they are softened and begin to brown. Sauté the minced garlic for about 30 seconds, or until fragrant. Pour the wine in the pan. Scrape the bottom to remove any stray bits. Add the cream, chicken broth, mustard, and thyme sprigs. Bring to boil. Cook for 5 minutes. Mix in the dissolved cornstarch. The chicken should be added to the sauce. Let the sauce thicken and the chicken warm through for five minutes. Season the dish with salt to taste by removing the thyme sprigs.
- Serve with potatoes, rice or noodles garnished with parsley or additional Thyme.