Skillet Chicken Ala Tricia

We’ve always enjoyed Tricia’s recipes so when she recently posted the recipe for Skillet Chicken and Mushroom Wine Sauce on her Saving Room For Dessert blog I knew I had to make it.  How could you pass on a dish that looks like this in her pic.

Click on the above link for the original recipe and more enticing shots.

I used the same ingredients but altered the process a little with how I cut and seasoned the chicken.

Skillet Chicken with Mushroom Wine Sauce – Slightly adapted from Saving Room For Dessert

Ingredients:

3 boneless, skinless chicken breasts, cut diagonally into cutlets

½ cup all-purpose flour

Tiger Seasoning (contains salt and garlic)

Pepper

12 ounces mushrooms, cleaned and thick sliced

4 tablespoons unsalted butter, divided

1 tablespoons olive oil

2 garlic cloves, minced

2 large shallots, sliced thin

1½ cups chicken broth, low sodium

½ cup dry white wine

½ cup heavy cream

2 large springs of fresh thyme

1 teaspoon Dijon mustard

3 teaspoons cornstarch dissolved in 3 tablespoons water or broth

Instructions:

Pat the chicken breasts dry with paper towels. Cut each breast cross grain on a bias into ½“ thick cutlets.  Cutting cross grain makes them much more tender. (Larry cooked up the ends and small pieces in 2 cups of water for the pups which provided the needed chicken broth)

Season each cutlet with Tiger and pepper (Tricia seasoned the flour but I prefer adding directly on the meat).

Add flour to s shallow bowl.

Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet without crowding and cook until lightly browned, about 5 minutes. 

Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. (Larry put them in a 160F toaster oven)

Repeat, if necessary until all chicken is browned. (Larry started with enough raw chicken to cover a dinner plate knowing it would all fit in his skillet for the final cooking)

Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.

Add the sliced shallots to the pan and cook until softened. Add the 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. Bring to a boil and cook for 5 minutes.

Stir in the dissolved cornstarch. Bring the sauce back to a light simmer. Adjust seasoning.

Add the chicken and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs.

As usual, I forgot the garnish – I’d never make it as a chef or food photographer.

I served it over boiled potatoes that we fork-mashed on our plate.

As I expected, we all thought it was delicious and a definite keeper recipe and slicing the chicken this way worked very well for these large, otherwise tough breasts.  Thanks Tricia for a delicious supper.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/23/19 event date