Sautéed Chicken and Mushrooms in Wine Sauce
Tender chicken and mushrooms in a creamy white wine sauce for a quick yet elegant dinner.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 3 garlic cloves minced
- 1 small onion finely chopped
- 8 oz mushrooms sliced (button or cremini)
- 1 cup dry white wine
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter and sauté garlic, onion, and mushrooms until softened, about 5 minutes.
- Deglaze the pan with white wine, scraping up brown bits. Simmer for 2 minutes.
- Add chicken broth, thyme, and cream. Stir well and return chicken to the skillet.
- Simmer on low heat for 8-10 minutes, until chicken is cooked through and sauce thickens slightly.
- Garnish with parsley before serving.
Notes
- Substitute wine with additional chicken broth for a non-alcoholic version.
- Great with mashed potatoes, rice, or pasta.
