Ingredients
Chicken
- 2 large chicken breasts
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Sauce and Mushrooms
- 8 ounces cremini mushrooms, sliced
- 1/4 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 cup heavy/whipping cream
Instructions
- Prepare the Chicken: Cut each chicken breast in half lengthwise creating four thinner pieces. Sprinkle both sides evenly with garlic powder, salt, and pepper. Coat each piece lightly with flour, shaking off any excess.
- Heat the Pan: Add olive oil and 1 tablespoon of butter to a skillet over medium-high heat. Allow the pan to heat thoroughly for a few minutes before cooking.
- Sear the Chicken: Place the coated chicken pieces in the skillet and cook for about 4-5 minutes on each side until they develop a golden-brown crust. Once cooked, transfer the chicken onto a plate and set aside.
- Cook Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter, sliced cremini mushrooms, and Italian seasoning. Sauté for 5-6 minutes until the mushrooms release their moisture and it evaporates, leaving them nicely browned.
- Add Garlic: Stir in the minced garlic and cook for about one minute until fragrant, being careful not to burn it.
- Deglaze with Wine: Pour in the dry white wine and use a spatula to scrape up any browned bits stuck to the pan. Let the liquid simmer and reduce by half, about 2-3 minutes.
- Add Cream and Return Chicken: Stir in the heavy cream, then add the seared chicken pieces back to the skillet. Allow the mixture to cook for an additional 5 minutes until the chicken is cooked through and the sauce thickens slightly.
- Season and Serve: Taste the sauce and adjust salt and pepper as needed before serving the creamy white wine mushroom chicken hot, with your choice of side dish.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best results.
- Ensure the chicken is not too thick by slicing it lengthwise thinly for even cooking.
- Flour dredging helps achieve a nice sear and thickens the sauce slightly.
- For a lighter version, substitute heavy cream with half-and-half or a creamy alternative.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
