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.
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
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
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Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
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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.
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Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
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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.
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.
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.
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.
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!
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.
i keep kosher. If i would substitute butter for oil would the taste be compromised?
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.