Skillet Chicken Mushroom Wine Sauce (Print Version)

# Ingredients:

→ Chicken

01 - 3 boneless skinless chicken breasts (5-6 oz each), cut into cutlets
02 - ½ cup all-purpose flour
03 - ½ teaspoon salt
04 - 1 teaspoon pepper
05 - ½ teaspoon garlic powder

→ Mushroom Sauce

06 - 12 ounces mushrooms, thick sliced
07 - 4 tablespoons unsalted butter, divided
08 - 1 tablespoon olive oil
09 - 2 cloves garlic, minced
10 - 2 large shallots, sliced thin
11 - ½ cup dry white wine
12 - 1½ cups low-sodium chicken broth
13 - ½ cup heavy cream
14 - 2 large sprigs fresh thyme
15 - 1 teaspoon Dijon mustard
16 - 2 teaspoons cornstarch dissolved in 2 tablespoons water

# Instructions:

01 - Cut breasts into cutlets or pound thin. Mix flour with salt, pepper, and garlic powder.
02 - Heat butter and oil. Dredge chicken in flour mixture, cook until golden brown, about 5 minutes per side. Set aside.
03 - Add butter, cook mushrooms until very dark and moisture evaporates. Add shallots and garlic.
04 - Add wine, scrape pan. Add broth, cream, thyme, and mustard. Simmer 5 minutes. Stir in cornstarch mixture.
05 - Return chicken to pan, simmer until sauce thickens and chicken is heated through.

# Notes:

01 - Can double sauce ingredients if desired
02 - Freeze chicken briefly for easier slicing
03 - Can substitute wine with grape juice or broth

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