Chicken With Creamy Mushroom Sauce
This cozy chicken with creamy mushroom sauce is a mushroom lover’s dream. And it’s quick and simple enough for weeknights!
Servings: 4 servings
Calories: 400kcal
Ingredients
- 4 chicken cutlets, pounded Or 2 chicken breasts cut into cutlets
- Sea salt and cracked pepper
- 1/2 cup all purpose flour
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1-2 TBSP olive oil
- 2 TBSP butter
- 10 oz mushrooms I like using a blend of baby bella and white button mushrooms, but you can go with one or the other
- 2 cloves of garlic, minced
- 1/2 cup red wine A dry red wine works best: think cabernet sauvignon, pinot noir, or merlot
- 1 cup chicken broth
- 1 TBSP Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup heavy/whipping cream
- 1 TBSP corn starch
- Fresh chopped parsley, for serving
Instructions
Preparing the chicken cutlets
- Mix the onion powder, garlic powder, and Italian seasoning into the flour, then pour the flour into a dredging tray or baking sheet.
- Place the chicken cutlets, two at a time, into a gallon-sized zip top bag. Position them on a cutting board and pound them down to 1/4" thick with a tenderizer.
- Remove the cutlets from the bag and place them onto a plate or cutting board; repeat the above steps with the other two cutlets.
- Season the cutlets with a bit of salt and pepper on both sides, then dredge them in the flour; set them aside.
Making chicken in creamy mushroom sauce
- Melt 1 TBSP of butter in a deep skillet or braiser over medium heat. Once melted, add 1 TBSP of olive oil. Shake any excess flour off of the cutlets and add two of them to the pan. Cook for about 2 minutes per side, or until the cutlets are golden and have reached an internal temperature of 160-165º F. Remove them and set them onto a paper towel-lined plate; repeat with the other two cutlets. Add more oil to the pan if necessary.
- When done with the chicken, add the remaining butter and oil to the pan. Once the butter has melted, add the mushrooms and let them cook for 5-7 minutes, only stirring about every 2 minutes so they get nice and golden.
- While the mushrooms cook, whisk the Worcestershire sauce and Dijon together in a small bowl; set aside.
- Once the mushrooms have cooked down, add the garlic and simmer for 30 seconds. Add the red wine to the pan. Bring it to a low simmer for about 2 minutes, deglazing the pan with a spatula.
- Stir in the chicken broth mixture and bring it to a simmer. Reduce the heat to low and let everything simmer for about 10 minutes or until the liquid has reduced by about half.
- Whisk the cornstarch into the cream until there are no lumps. Remove the pan from the heat and slowly pour the cream into the pan, whisking as you go. Once the cream is completely stirred into the sauce, pop it back onto the heat over low. Bring it to a low simmer, stirring, until it's thickened up into a nice rich cream sauce.
- Nestle the cutlets back into the sauce, spooning mushrooms and sauce over them. Garnish with fresh chopped parsley and serve!
Notes
Be sure to check the blog post for serving ideas, storage suggestions, and tips!
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 20g | Protein: 23g | Fat: 22g