One-Skillet Chicken with Mushrooms
Welcome back!! Hope you had a delicious and happy holiday long weekend! After the fanfare of the last few days, I thought we’d keep things nice and simple around here and start off the week with a classic—thin sliced chicken cutlets in a lovely and easy-to-prepare mushroom/butter/wine sauce. Happy Monday!
Tons of mushrooms, guys! Yum!! And they get all browned and tender and perfectly complement the lightly-dredged-in-flour chicken cutlets. Plus, the whole dish comes together so quickly and easily!
And goes with practically any side you serve it with—just make sure to accompany it with something starchy that can soak up all that lovely buttery, wine sauce!!
When I served this “new” dish to my dear, darling husband recently, he said, “you’ve made this before, haven’t you?” and though I swore I hadn’t, wouldn’t you know the little stinker was right—take a look at this post from almost exactly three years ago! The memory’s slipping guys! Yikes!
In any case, I really, really think you ought to try this newer version because if memory serves (and as you can see that is highly debatable) while I like the 2017 one, I really love this 2020 version and I predict it will become my go-to chicken with mushrooms recipe from now on, unless of course I forget all about it and find another “new” one in 5 years or so, lol!!
One-Skillet Chicken with Mushrooms
Makes 4 servings
Prep Time: About 45 minutes
Ingredients
About 1 1/2 pounds thin-sliced chicken cutlets (if your chicken is thick, slice it lengthwise and pound between two sheets of wax paper if necessary to make thinner)
¼ cup unbleached, all-purpose flour
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, divided
1 ½ pounds mushrooms, cleaned and sliced
½ cup white wine
Freshly chopped parsley for garnish (optional)
The Recipe
1. Put the flour on a large plate and mix it together with some salt and pepper. Dredge the chicken breasts in it, shaking to remove excess and place chicken on a plate in a single layer.
1. Heat a large skillet over medium-high heat for a couple of minutes and when it’s hot add the oil and 2 tablespoons of the butter. Swirl around and when the foam subsides, add the chicken to the pan. Lower the heat to medium and let the chicken cook without turning it for about 5 minutes, until it gets nicely browned on one side. Then, turn the chicken over and let cook again until the bottom is nicely browned. Transfer chicken to a plate.
3. In the same skillet, add the mushrooms and let cook without stirring until the liquid that comes out of the mushrooms completely evaporates. Add the wine and stir often, allowing it to bubble away, until it is reduced by half. This should take about 2-3 minutes.
4. Stir in the remaining 2 tablespoons of butter and cook for a couple of minutes until the sauce has thickened slightly. Lower the heat and add back in the chicken and spoon the sauce all over to coat the cutlets. Let heat for a few minutes and serve, garnishing with the parsley if using.
Enjoy!
Note: Recipe adapted from Mark Bittman. I used more mushrooms and butter and simplified the recipe too.
