Creamy White Wine Mushroom Chicken with Buttery Pan Sauce
By Liam Carter
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Searing floured chicken cutlets creates a golden surface before they finish gently in the sauce, helping the thin pieces cook through without overcooking. This skillet chicken dinner combines cremini mushrooms with a buttery white wine cream sauce that thickens around the cutlets.
Cutting two large chicken breasts into four thinner cutlets shortens their cooking time and gives the flour a broad surface to brown. Olive oil and butter handle the initial sear, while the remaining butter carries the mushrooms, Italian seasoning, and garlic. Dry white wine is reduced after scraping the skillet, concentrating the browned bits before heavy cream is stirred in.
The mushrooms first release liquid, then the skillet should look noticeably drier once that water has cooked off. After the wine bubbles, wait until its volume is reduced by half before adding cream; rushing this stage leaves a looser, less concentrated sauce. When the chicken returns, the sauce should reduce and thicken slightly as the cutlets finish cooking.
Serve the chicken and sauce over garlic mashed potatoes, simple risotto, or pasta, with sautéed green beans, leeks, roasted carrots, or a salad alongside. The dish is best fresh. Store leftovers in an airtight container and warm them in a saucepan over very low heat so the cream sauce is less likely to separate.
Why you'll love this recipe
- Thin chicken cutlets brown quickly because halving the breasts lengthwise exposes more surface, helping the centers finish without leaving the exterior overcooked.
- Flour creates a pan-seared exterior on each seasoned cutlet, while also giving the finished cream sauce a little body as it reduces.
- The mushrooms cook until their released water evaporates, preventing that moisture from diluting the buttery wine sauce later in the skillet.
- Scraping the browned bits into dry white wine captures the flavor left by searing, then reduction concentrates it before the cream goes in.
- Heavy cream is added only after the wine has reduced, so the sauce thickens around the chicken instead of becoming thin or curdled.
- One skillet carries the chicken from searing through its final simmer, keeping the browned flavor in the pan and limiting cleanup afterward.
Ingredients
- •2 large chicken breasts
- •0.25 tsp garlic powder
- •salt & pepper (to taste)
- •flour (for dredging)
- •1 tbsp olive oil
- •3 tbsp butter (divided)
- •8 oz cremini mushrooms (sliced)
- •0.25 tsp Italian seasoning
- •2 cloves garlic (minced)
- •0.5 cup dry white wine
- •0.75 cup heavy/whipping cream
Instructions
- 1
Cut the chicken in half lengthwise so you have four thinner pieces.
- 2
Sprinkle the chicken with garlic powder, season generously with salt and pepper on both sides, and coat each piece in flour.
- 3
Add the olive oil and 1 tablespoon of butter to a skillet over medium-high heat, and let the pan heat for a few minutes.
- 4
Sear the chicken for about 4-5 minutes per side or until golden, then transfer it to a plate.
- 5
Add the remaining butter, mushrooms, and Italian seasoning to the skillet. Cook for about 5-6 minutes, until the mushrooms release their water and it cooks off.
- 6
Stir in the garlic and cook for about 1 minute.
- 7
Add the white wine and scrape up the browned bits from the bottom of the pan. Let the sauce bubble for about 2-3 minutes, or until the liquid is reduced by half.
- 8
Stir in the cream, then return the chicken to the pan. Cook for about 5 minutes, until the chicken is cooked through and the sauce has reduced and thickened slightly. Season the sauce with extra salt and pepper as needed.
FAQ
Nutrition (per serving)
Calories
435
Protein
27g
Fat
32g
Carbs
6g
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