Chicken with White Wine Sauce and Mushrooms

This easy chicken with white wine sauce and mushrooms recipe was the main dish for our Sunday dinner this week, and it was fantastic. I loved that this easy recipe comes together in about 45 minutes but tastes fancy. I served this delicious chicken with creamy mashed potatoes, lemon-garlic asparagus, and a spinach salad. The entire meal was delicious, comforting, and a new family favorite. My daughter had seconds and deemed it her new favorite chicken recipe. Yay!

Chicken with White Wine Sauce and Mushrooms

Ingredients:

• 3 tbsp butter, divided
• 8 oz button mushrooms, sliced
• 2 tbsp shallot, finely diced
• 1 clove of garlic, minced
• ½ cup flour
• ½ tsp garlic powder
• Sea salt and freshly cracked pepper, to taste
• 2 eggs, whisked well
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp flour
• ¼ cup white wine
• ½ cup chicken broth
• Juice from 1 large lemon
• 1½ tbsp butter
• Fresh parsley, chopped

How to Make Chicken with White Wine Sauce and Mushrooms:

Heat 1 tablespoon of butter in a large skillet over medium heat. Add the sliced mushrooms, and don’t touch them alone for 3-4 minutes. Flip and continue cooking until golden brown, about 2-3 minutes.

Add the minced shallot, then cook, stirring often, for 2 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Pour the mushrooms into a bowl, and set aside.

In a bowl, season the flour with garlic powder, some sea salt & freshly cracked pepper, to taste; mix until well combined. Whisk eggs until well combined in a separate bowl.

Cut the bottom few inches off the chicken breast. Cut each remaining portion of chicken breast in half, lengthwise. Place plastic wrap over the chicken on the cutting board, and pound with a mallet until about ¼-½ inch thick.

Heat two tablespoons of olive oil in a large skillet over medium-high heat.

Dip the chicken lightly in the seasoned flour, next dip it into the whisked egg, and lastly dip it back into the flour before placing it in the hot oil in the skillet; repeat with the remaining chicken, cooking in batches if needed.

Cook the chicken undisturbed until golden brown, about 4-5 minutes. Flip and cook until golden brown and cooked through, about 3-4 minutes.

Remove chicken from the skillet and place on a paper towel-lined plate. Cover loosely with a foil tent.

Add a tablespoon of butter to the pan, then whisk in the flour until well combined.

Add the wine and whisk until it thickens, about 1 minute.

Slowly add the chicken broth and lemon juice while whisking; simmer for 2-3 minutes.

Add the mushrooms and their liquids to the sauce; mix well. Whisk in the tablespoon of butter, then taste and season with sea salt and freshly cracked pepper to taste. Add more lemon if needed.

Place the chicken on a serving platter, then drizzle with mushroom sauce and sprinkle the top with fresh parsley. Serve immediately. Enjoy.