Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 large shallots, minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Pat chicken breasts dry and dredge in a mixture of flour, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat; sear chicken until golden brown (3-4 minutes per side). Transfer to a plate.
- In the same skillet, melt butter; add mushrooms and cook until browned (5-7 minutes). Stir in shallots and garlic; cook until fragrant.
- Pour in white wine; scrape the skillet to deglaze. Simmer for 2 minutes before adding chicken broth and seasoning. Cook for another 5 minutes.
- Lower heat and stir in heavy cream; return chicken to skillet and simmer for 2-3 minutes.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 1 cutlet with sauce (approximately 170g)
- Calories: 424
- Sugar: 2g
- Sodium: 646mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 114mg