Skillet Chicken and Mushroom Wine Sauce

Introduction to Skillet Chicken and Mushroom Wine Sauce

Skillet Chicken and Mushroom Wine Sauce is a delightful dish that combines succulent chicken with earthy mushrooms in a rich, flavorful sauce. This dish is beloved for its simplicity, yet it offers a sophisticated taste that makes it suitable for both casual dinners and special occasions.

Why Skillet Chicken and Mushroom Wine Sauce is a Popular Dish

Flavor Profile

The combination of tender chicken, savory mushrooms, and a wine-infused sauce creates a harmonious blend of flavors that tantalize the taste buds. The wine adds depth and complexity to the sauce, while the mushrooms impart a deep umami flavor.

Ease of Preparation

Despite its gourmet appeal, Skillet Chicken and Mushroom Wine Sauce is surprisingly easy to prepare. With just a few simple ingredients and minimal cooking time, you can have a restaurant-quality meal on the table in no time.

Versatility

One of the great things about Skillet Chicken and Mushroom Wine Sauce is its versatility. You can easily customize the dish to suit your taste preferences by adjusting the seasonings or adding additional ingredients such as vegetables or herbs.

Ingredients for Skillet Chicken and Mushroom Wine Sauce

To make Skillet Chicken and Mushroom Wine Sauce, you will need:

• Chicken breasts or thighs
• Mushrooms (such as cremini or button mushrooms)
• White wine (such as Chardonnay or Sauvignon Blanc)
• Garlic
• Shallots
• Chicken broth
• Heavy cream
• Fresh herbs (such as thyme or parsley)
• Salt and pepper
• Olive oil
• Butter (optional)

Step-by-Step Cooking Instructions

1. Preparing the Chicken: Season the chicken breasts or thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat, then add the chicken and cook until golden brown on both sides. Remove the chicken from the skillet and set aside.
2. Cooking the Mushrooms: In the same skillet, add more olive oil if needed, then add sliced mushrooms and cook until they are golden brown and tender. Add minced garlic and shallots to the skillet and cook until fragrant.
3. Making the Wine Sauce: Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, then add chicken broth and simmer until slightly thickened. Stir in heavy cream and fresh herbs, then return the chicken to the skillet and simmer until cooked through.
4. Combining All Components: Once the chicken is cooked through, remove it from the skillet and let it rest for a few minutes. Serve the chicken topped with the mushroom wine sauce and garnished with additional fresh herbs, if desired.

Tips for Perfecting the Dish

• Use a heavy-bottomed skillet to ensure even cooking and prevent burning.
• Taste the sauce and adjust the seasoning as needed before serving.
• Serve Skillet Chicken and Mushroom Wine Sauce with crusty bread or over pasta for a complete meal.

Health Benefits of Skillet Chicken and Mushroom Wine Sauce

Skillet Chicken and Mushroom Wine Sauce offers several health benefits, including:

• Lean protein from the chicken helps support muscle health and repair.
• Mushrooms are rich in vitamins, minerals, and antioxidants that support overall health.
• Moderate consumption of wine has been associated with heart health benefits, including reduced risk of cardiovascular disease.

Variations and Substitutions

• For a vegetarian version of this dish, omit the chicken and use vegetable broth instead of chicken broth.
• To make this dish gluten-free, use a gluten-free flour to thicken the sauce.
• Experiment with different types of mushrooms or add other vegetables such as spinach or bell peppers for added flavor and nutrients.

Frequently Asked Questions (FAQs)

1. Can I use red wine instead of white wine?
   • While white wine is traditionally used in this recipe, you can substitute red wine if you prefer. Just keep in mind that it will impart a different flavor to the dish.
2. How do I store leftover skillet chicken and mushroom wine sauce?
   • Leftover chicken and mushroom wine sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
3. Can I make this dish ahead of time?
   • Yes, you can prepare the components of this dish ahead of time and assemble them just before serving. Store the cooked chicken, mushrooms, and sauce separately in the refrigerator, then reheat and combine when ready to serve.
4. What can I serve with skillet chicken and mushroom wine sauce?
   • Skillet Chicken and Mushroom Wine Sauce pairs well with a variety of side dishes, including mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
5. Is this dish suitable for special occasions?
   • Absolutely! Skillet Chicken and Mushroom Wine Sauce is elegant enough to serve at dinner parties or celebrations, yet simple enough for a cozy weeknight meal.

In conclusion, Skillet Chicken and Mushroom Wine Sauce is a versatile and flavorful dish that is sure to impress. With its rich, savory sauce and tender chicken, it’s a perfect choice for any occasion.

Source: savingdessert.com

Yield: 2

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe

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Imagine biting into a cookie that's crispy on the edges, chewy in the center, and bursting with layers of flavor. That’s what you get with Brown Butter Bourbon Pecan Chocolate Chunk Cookies. This unique recipe combines the nutty richness of brown butter, the depth of bourbon, the crunch of pecans, and the indulgence of chocolate chunks to create a cookie that's out of this world.

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

• For the Buttered Pecans:
• 1 and 1/2 cups (170 grams) pecan halves, finely chopped
• 1 and 1/2 tablespoons (24 grams) unsalted butter
• For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
• 2 sticks (226 grams) unsalted butter, melted until browned
• 2 and 1/2 cups (300 grams) all-purpose flour
• 1 teaspoon (5 grams) salt
• 1/2 teaspoon (1 gram) ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup (213 grams) dark brown sugar, packed
• 1/2 cup (99 grams) granulated sugar
• 2 teaspoons (8 grams) vanilla extract
• 3 Tablespoons (42 grams) bourbon
• 2 large eggs, at room temperature
• 8 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
• 24 pecan halves, for decoration, optional
• 1 Tablespoon flaky sea salt, optional

Instructions

For the Buttered Pecans:

• Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Brown Butter:

• In a saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

• In a large bowl combine flour, salt, cinnamon, baking soda, and baking powder; whisk well to combine then set aside until needed.
• In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine melted browned butter and both sugars and beat on medium-speed until well combined; about 1 minutes.
• Add in the vanilla and bourbon and beat until combined.
• Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans. 
• Cover bowl and refrigerate for 4 hours. 

To Bake:

• Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper. 
• Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough for spreading.
• Firmly press a pecan half on top of each ball of cookie dough. 
• Bake, one tray at a time, in a preheated oven for 12 minutes, or until golden brown. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven. 
• Press extra chocolate chunks and pecans pieces on top of warm cookies. Then sprinkle with sea salt. 
• Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.