Skillet Chicken and Mushroom Apple Vinegar Sauce
Indulge in the comforting embrace of this Skillet Chicken and Mushroom Apple Vinegar Sauce, a dish that brings warmth and joy to any family gathering or weeknight dinner. Succulent chicken cutlets are seared to perfection and enveloped in a rich, tangy mushroom sauce made with apple vinegar and fresh thyme. This recipe balances ease of preparation with mouthwatering flavors, allowing you to create a restaurant-quality meal at home in just about an hour. Serve it over rice, noodles, or mashed potatoes for a delightful dining experience that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 3 boneless skinless chicken breasts
- 12 ounces mushrooms
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup low sodium chicken broth
- ½ cup heavy cream
- Fresh thyme
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 2 garlic cloves (minced)
- 2 large shallots (sliced thin)
- ½ cup apple vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch (dissolved in 2 tablespoons water or broth)
Instructions
- Pat chicken dry and cut each breast into thinner cutlets. Dredge in a mixture of flour, salt, pepper, and garlic powder.
- Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Brown chicken cutlets on both sides until golden brown; set aside.
- In the same skillet, sauté mushrooms until browned. Add shallots and garlic; cook until fragrant.
- Deglaze with apple vinegar, then stir in chicken broth, mustard, and cream. Simmer for five minutes.
- Thicken sauce with cornstarch mixture and return chicken to skillet; heat through before serving.
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg