Skillet Chicken and Mushroom Apple Vinegar Sauce
Indulge in a warm, comforting dish with this Skillet Chicken and Mushroom Apple Vinegar Sauce. Perfect for busy weeknights or family gatherings, this recipe features tender chicken cutlets paired with rich mushrooms enveloped in a tangy apple vinegar sauce. With its harmonious blend of flavors and simple preparation, you can have a delightful meal on the table in no time. Serve it over rice, potatoes, or noodles for a satisfying dinner that everyone will love. Get ready to elevate your cooking game with this easy yet impressive recipe!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 3 boneless skinless chicken breasts (cut into cutlets)
- 12 ounces mushrooms (thick sliced)
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 2 large shallots (thinly sliced)
- ½ cup dry white grape juice (or apple cider vinegar)
- 1½ cups low-sodium chicken broth
- ½ cup heavy cream
- Fresh thyme sprigs
Instructions
- Pat chicken dry and cut each breast horizontally into thin cutlets.
- In a shallow bowl, mix flour, salt, pepper, and garlic powder. Dredge chicken cutlets in the mixture.
- Heat 2 tablespoons butter and olive oil in a skillet over medium heat. Brown the chicken cutlets for about 5 minutes on each side; set aside.
- In the same skillet, add remaining butter and sliced mushrooms; sauté until browned. Add shallots and garlic, cooking until fragrant.
- Deglaze with apple vinegar, then add thyme, broth, mustard, and cream; bring to a boil.
- Stir in dissolved cornstarch to thicken the sauce before returning the chicken to the pan. Simmer for about five minutes.
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 525
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 95mg