Chicken and Mushrooms in White Wine Sauce
Indulge in a classic French-inspired meal with our Chicken and Mushrooms in White Wine Sauce. This creamy dish is perfect for both weeknight dinners and special occasions!
Equipment
- Large Skillet
- Measuring cups/spoons
- Knife
- Cutting Board
- Serving Dish
- Tongs or Spatula
Ingredients
- 4 chicken breasts (boneless, skinless)
- 8 oz mushrooms (cremini or white button, sliced)
- 1 shallot (finely chopped)
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp flour (all-purpose)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp thyme (dried)
- 1 tsp rosemary (dried)
- salt and pepper (to taste)
- parsley (fresh, chopped, for garnish)
Instructions
- Season Chicken With Salt/PepperTo begin, you'll want to guarantee your chicken breasts are properly seasoned. This step is essential for creating a flavorful dish. When it comes to seasoning techniques, remember that salt and pepper are your best friends.Don't be shy with the salt; it's not just about taste, but also about enhancing the chicken's natural flavors. Sprinkle it evenly over both sides of each breast, using your fingers to gently pat it in.As for pepper, freshly ground is always best. It'll give you a more robust flavor than pre-ground varieties. But how much should you use? That's where flavor balance comes into play.You're aiming for a harmony between the salt and pepper, not overpowering one with the other. A good rule of thumb is to use about half as much pepper as salt. Remember, you can always add more later, but you can't take it away.Once you've seasoned your chicken, let it sit for a few minutes. This allows the seasonings to penetrate the meat, ensuring every bite is packed with flavor.Ready to cook?
- Cook Chicken Until GoldenWith your chicken seasoned to perfection, it's time to cook it until golden brown.Heat your skillet over medium-high heat and add a splash of olive oil. Once it's shimmering, carefully place your chicken breasts in the pan. Don't overcrowd; you want each piece to have plenty of room.Now, here's where your cooking techniques come into play. Let the chicken sizzle undisturbed for about 5-6 minutes. Resist the urge to peek or move it around! This is how you'll achieve that coveted golden crust.When it's time to flip, you'll know - the chicken will release easily from the pan. Give it another 5-6 minutes on the other side.How can you tell if it's done? The chicken should feel firm to the touch and have a beautiful golden-brown color.If you're unsure, use a meat thermometer; it should read 165°F (74°C) at the thickest part.
- Sauté Mushrooms and AromaticsNow that you've cooked the chicken to perfection, it's time to build the flavor base for your sauce. In the same skillet, melt the butter over medium heat. As it sizzles, add your sliced mushrooms, finely chopped shallot, and minced garlic. This trio forms the aromatic foundation of your dish.When it comes to sauté techniques, remember that patience is key. Allow the mushrooms to release their moisture and begin to brown before stirring. This process enhances their earthy flavor and creates a deeper taste profile.As for mushroom varieties, while the recipe suggests cremini or white button, feel free to experiment with shiitake or oyster mushrooms for a more complex flavor.Once your mushrooms have achieved a golden hue and your kitchen is filled with the intoxicating aroma of garlic and shallots, it's time to take the next step.But before you do, ask yourself: Can you smell the rich, savory notes developing? Are your mushrooms perfectly caramelized? These sensory cues will guide you towards culinary success in the next phase of your white wine sauce creation.
- Make White Wine SauceThe aroma of sautéed mushrooms and aromatics sets the stage for the star of the show: the white wine sauce. Now, it's time to bring this luxurious sauce to life.Sprinkle flour over your sautéed vegetables and cook for a minute, creating a roux that'll give your sauce the perfect thickness. Next, pour in that dry white wine you've been saving. Can you hear that satisfying sizzle? As you scrape the bottom of the pan, you're revealing layers of flavor that'll make your sauce irresistible.Don't stop there! Add your chicken broth, heavy cream, and herbs. This is where the magic happens. As the mixture simmers, you'll notice the sauce gradually thickening. Keep an eye on it, stirring occasionally.How's that wine flavor developing? It should be rich and complex, not overpowering. After 5-7 minutes, your sauce should coat the back of a spoon. That's when you know it's ready.Taste and adjust the seasoning if needed. Congratulations! You've just created a restaurant-quality white wine sauce that'll elevate your chicken and mushrooms to new heights.
- Return Chicken to SkilletIt's the moment you've been waiting for - bringing your beautifully cooked chicken back to the skillet. Now, let's talk about chicken reheating methods and skillet cooking techniques to guarantee your dish is perfect.First, make sure your sauce has thickened nicely. Then, gently nestle the chicken breasts back into the skillet. You want to reheat them without overcooking, right?Here's the trick: lower the heat to medium-low and let the chicken simmer in the sauce for about 2-3 minutes per side. This method allows the flavors to meld while bringing the chicken back to serving temperature.As you're reheating, why not baste the chicken with the sauce? It's a great way to infuse even more flavor.Remember, the goal is to heat the chicken through without drying it out. Keep an eye on it - you'll know it's ready when it's hot to the touch and the sauce is gently bubbling around it.Doesn't that sound mouthwatering? You're almost ready to serve your restaurant-quality meal!
Nutrition
Calories: 530kcalCarbohydrates: 8gProtein: 52gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 194mgSodium: 539mgPotassium: 1107mgFiber: 1gSugar: 3gVitamin A: 706IUVitamin C: 5mgCalcium: 45mgIron: 2mg