Chicken and Wild Mushroom Skillet
Ingredients
The chicken
-
1¼
pounds
chicken breasts (skinless boneless, could also use thighs)
The sauce
-
3
tablespoons
olive oil (divided)
-
1
large
shallot (or 2 small shallots, peeled and thinly sliced)
-
8
ounces
mushrooms (any variety or mix, sliced)
-
2
cloves
garlic (minced)
-
4
sprigs
thyme (discard stems)
-
½
cup
white wine
-
½
cup
chicken broth (or stock)
-
¼
cup
heavy cream
-
¼
teaspoon
salt (or more to taste)
-
to taste
pepper
Instructions
- Pound the chicken on both sides using a tenderizer.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Cook the chicken until golden brown on both sides and no longer pink in the middle, about 4 to 6 minutes per side, then transfer to a plate.
- Wipe out the skillet and add the remaining 2 tablespoons of olive oil.
- Cook the shallots and mushrooms until softened and the mushrooms darken in color, about 4 to 5 minutes.
- Add the garlic and thyme, cooking for another minute.
- Pour in the white wine, increase to medium-high heat, and reduce until almost all the liquid is gone.
- Stir in the chicken broth, cream, salt, and pepper.
- Return the chicken to the pan and cook until the sauce comes together and the chicken is reheated through.
- Garnish with fresh thyme if desired and serve over polenta.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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