Creamy Skillet Chicken in a Mushroom & White wine sauce

Mon, 28 August 2023

• 3-4 chicken breasts, boneless skinless

• 2 Garlic cloves

• 1/2 tsp Garlic powder

• 250g Mushrooms

• Fresh thyme, 2 sprigs

• 1 white onion (or 2 shallots)

• 200-300ml Chicken stock

• 1 tsp Dijon mustard

• 80g All-purpose flour

• 2 tsp Cornstarch

• 1 tsp Pepper

• 1/2 tsp Salt

• 1 tbsp Olive oil

• 4 tbsp Butter

• 100ml Heavy cream

• 1/2 cup White wine, dry

• 1 small pot of mashed potatoes

• 3-5 carrots

• Tenderstem broccoli florets

Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge the chicken in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned.

Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms, shallots and minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream.

Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Season the dish with salt and pepper to taste.

Garnish with parsley and serve alongside some creamy mashed potatoes, roasted carrots and tenderstem broccoli florets.