Smothered Chicken With Mushroom White Wine Sauce | Creamy Herb Mushroom Chicken Recipe
The BEST Smothered Chicken With Mushroom White Wine Sauce Ever!! Scroll To The Bottom Of The Page To See The Full Recipe.
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Smothered Chicken With Mushroom White Wine Sauce Recipe
3 boneless skinless chicken breasts cut in half horizontally into cutlets (about 6 pieces)
3/4 cup all-purpose flour
salt to taste
ground black pepper
1/2 teaspoon garlic powder
12 ounces mushrooms, cleaned and thick-sliced
4 tablespoons butter, divided into 2
olive oil
2 garlic cloves, finely chopped
2 shallots, sliced thinly
1 1/2 cups chicken broth, low sodium
1/2 cup white wine
1/2 cup heavy cream
1 teaspoon dry mustard
2 teaspoons cornstarch or all-purpose flour dissolved in 2 tablespoons of water
Instructions
Pat the chicken breasts dry with paper towels. In a shallow bowl combine the flour, salt, pepper, and garlic powder. Set aside.
Add 2 tablespoons of butter to a large skillet. Heat over medium until the butter is melted. Dredge chicken cutlets in the flour mixture, lightly coating both sides, and shake off any excess flour. Add the coated chicken to the skillet and cook until brown, for about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken and place unto a plate, and set aside,
Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are very dark. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all browned.
Add the shallots to the pan and cook until translucent and softened. Add the minced garlic and sauté until fragrant. Add the dry mustard, and combine. Add white wine, chicken broth, and heavy cream. Bring to a boil and cook for 5 minutes. Add the (slurry) flour + water mixture. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened.
Garnish with parsley and serve with rice, potatoes, or pasta.
Creamy Chicken Marsala
Creamy Chicken Marsala in a delicious mushroom sauce rivals any restaurant! Cook a chef tasting chicken recipe right at home like a pro!
FULL RECIPE HERE:
Chicken with Creamy Mushroom Sauce
A quick 20 minute chicken dinner that’s simple enough for midweek but elegant enough for company – take my versatile Creamy Mushroom Sauce and serve it with a lightly crusted chicken breast. It’s very, very, very good.
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Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Beth's White Wine Chicken Recipe | ENTERTAINING WITH BETH
Learn how to make my easy white wine chicken recipe, an easy weeknight meal that's elegant enough for entertaining too!
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WATCH MORE CHICKEN DINNER RECIPES
Cashew Chicken Recipe
White Wine Chicken Recipe
15-Minute Chicken Dijon Recipe
Orange Chicken Recipe
Cast-Iron Skillet Roast Chicken
**FIND SMASHED POTATO AND MASHED POTATO RECIPE HERE**
BETH'S WHITE WINE CHICKEN RECIPE **Print this recipe from my blog here:
Serves 4
INGREDIENTS:
4 (1 lb) boneless, skinless chicken cutlets
4 tbsp (60 g) butter, separated
1 tbsp (15 ml) olive oil
1 shallot, mined
1 cup (150 g) white mushrooms, thinly sliced
½ cup (120 ml) dry white wine, separated
2 tbsp (15 g) flour
1 cup (240 ml) chicken broth
2 garlic cloves, minced
¼ cup (60 ml) whole milk
3 dashed Worcestershire sauce
1 tbsp (15 ml) fresh parsley, minced
Salt and Pepper to taste
METHOD:
Season chicken with salt and pepper, both sides. Heat 1 tbsp (15 g) butter and 1 tbsp (15 ml) olive oil in a large skillet. Once sizzling, place chicken in skillet and sauté on both sides until almost cooked through but not completely. Set chicken aside on a plate to rest.
Meanwhile, sauté shallots and mushroom in the pan drippings until soft and tender. Add a little more olive oil if needed. Then deglaze pan with ¼ cup (60 ml) of the wine, scrapping up the brown bits with a wooden spoon. Reduce the mixture by 1/3 and then transfer it to a bowl and set aside.
In a cleaned-out skillet, melt 3 tbsp (45 g) of butter. Once foamy add the flour, cook for 1 minute until a paste forms. Slowly whisk in the chicken broth and remaining ¼ cup of wine and simmer, whisking all the while, until thickened. Then whisk in the garlic, milk, Worcestershire sauce and parsley. Then add in the cooked shallots and mushroom mixture. Season with salt and pepper if needed.
Add the chicken to the sauce, spooning it over the chicken, cover and simmer for 5 minutes, to finish cooking the chicken all the way through.
Transfer chicken to a small platter or shallow casserole dish and spoon sauce over it.
This dish pairs really well with my smashed or mashed potato recipes!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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