Skillet Chicken and Mushroom Apple Vinegar Sauce
Looking for a comforting yet elegant dish that’s perfect for any occasion? Try this Skillet Chicken and Mushroom Apple Vinegar Sauce! This recipe features tender chicken paired with earthy mushrooms in a rich, creamy sauce, making it ideal for busy weeknights or impressing guests at family gatherings. It’s quick to prepare, taking only about an hour, and the delightful aroma will fill your kitchen as it cooks. With every bite bursting with flavor, this dish is sure to become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 3 boneless skinless chicken breasts (cut into cutlets)
- 12 ounces mushrooms (thickly sliced)
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ cup dry white grape juice
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- Fresh thyme
- Dijon mustard
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 2 garlic cloves (minced)
- 2 large shallots (sliced thin)
- 2 teaspoons cornstarch (dissolved in 2 tablespoons water or broth)
Instructions
- Pat chicken dry and cut into cutlets. Dredge in flour seasoned with salt, pepper, and garlic powder.
- In a skillet, heat butter and olive oil over medium heat. Brown the chicken on both sides, then set aside.
- Sauté mushrooms in the same skillet until browned. Add shallots and garlic, cooking until fragrant.
- Deglaze the pan with grape juice, then add broth, thyme, mustard, and cream. Bring to a boil and simmer for five minutes.
- Stir in cornstarch mixture to thicken the sauce; add chicken back into the skillet and simmer until heated through.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg