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Chicken with Mushrooms

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Chicken with Mushrooms

This restaurant-worthy one-pan dinner is done in 25 minutes! Everyday Food editor Sarah Carey shows you how to make this simple skillet supper in just four steps.

    • Photo: Andrew Purcell
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    Everyday Food, September 2012
    • Prep Time 25 minutes
    • Total Time 25 minutes
    • Yield Serves 4
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    Ingredients

    • 1/4 cup all-purpose flour
    • 1 1/2 pounds chicken cutlets
    • Salt and pepper
    • 1 tablespoon olive oil
    • 3 tablespoons unsalted butter, divided
    • 2 tablespoons fresh thyme leaves, chopped
    • 1 pound button mushrooms, trimmed and quartered
    • 1/4 cup dry white wine
    • 1/4 cup chicken broth
    • 1/4 cup chopped fresh parsley

    Directions

    1. Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.

    2. In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.

    3. Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.

    4. Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

    Recipe Reviews

    Reviews (7)

    • frazierak
      20 Mar, 2013

      I would suggest only using fresh thyme for this recipe. I was really hoping the convenience and availability of dried would work out, but it definitely was not restaurant worthy. Not bad, but I know fresh will be much better. And probably only 1 tsp of dried thyme if you absolutely must.

    • maxsmom77
      6 Mar, 2013

      Because we can't have wheat does anyone have a suggestion of what to use instead of flour at the beginning? Maybe cornstarch, arrowroot, guar gum? I want to try this but we can't have the wheat.

    • ellcee55
      5 Mar, 2013

      Really easy and delicious recipe. I'm always looking for a quick week night meal and hit the mark. I really liked the earthy flavors of the mushroom and thyme together. Next time I'll make a little more pan gravy. Also, I didn't have any white wine on hand so I substituted with some Chinese Xiaoshing wine and it was still delicious.

    • Cynthiamills
      4 Mar, 2013

      This was an excellent dinner that I served with a creamy rosemary polenta. I followed the recipe and it was easy and perfect. Thank you, Sarah!

    • Mom2wandv
      4 Mar, 2013

      This was a delicious, easy recipe! Considering that I have no kitchen right now due to renovations, I was astounded that I could pull off something so sophisticated in taste with the few plugin appliances i have to use right now.

    • b braun24
      4 Mar, 2013

      i keep kosher. If i would substitute butter for oil would the taste be compromised?

    • Lenise27
      30 Sep, 2012

      This was an easy answer to what to do with boneless chicken breasts. Very quick and easy to make. Excellent taste. I followed the recipe exactly. The sauce was wonderful. Would be a good dish to serve to company.

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