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Skillet Chicken and Mushroom Apple Vinegar Sauce

Skillet Chicken and Mushroom Wine Sauce
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Looking for a cozy, comforting dish that’s quick enough for a busy weeknight yet fancy enough for family gatherings? This Skillet Chicken and Mushroom Apple Vinegar Sauce is your answer! With tender chicken cutlets enveloped in a creamy, tangy mushroom sauce, this recipe is both delightful and easy to make. Whether you’re cooking for your family or entertaining friends, it pairs beautifully with rice, potatoes, or noodles. In just 60 minutes, you can whip up a comforting meal that feels like a warm hug on a plate.

Ingredients

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  • 3 boneless skinless chicken breasts
  • 12 ounces mushrooms
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 2 large shallots
  • ½ cup apple vinegar
  • 1 ½ cups chicken broth
  • ½ cup heavy cream
  • 2 large springs of fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 teaspoons cornstarch (dissolved in 2 tablespoons water or broth)

Instructions

  1. Pat chicken breasts dry and cut in half horizontally into cutlets.
  2. In a bowl, mix flour, salt, pepper, and garlic powder; dredge chicken cutlets in the mixture.
  3. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a skillet; brown chicken cutlets for about 5 minutes on each side. Transfer to a plate.
  4. In the same skillet, sauté sliced mushrooms until browned. Add shallots and garlic; cook until softened.
  5. Pour in apple vinegar and scrape up brown bits from the pan. Stir in thyme sprigs, chicken broth, mustard, and cream; bring to a boil.
  6. Add dissolved cornstarch and simmer until thickened; return chicken to the skillet and heat through.

Nutrition

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