Company Chicken
- jbromaine
- Jun 5
- 2 min read

Ingredients
1 (1-oz.) envelope Italian dressing mix
2 Tbsp. all-purpose flour
4 (4-oz. each) chicken breast cutlets (about 1/2-in. thick)
4 Tbsp. canola oil, divided
1 (8-oz.) pkg. sliced white button mushrooms (about 3 cups)
1/4 tsp. kosher salt
1 Tbsp. finely chopped garlic (from 2 large cloves)
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup heavy whipping cream
Finely chopped fresh flat-leaf parsley
Instructions
Season chicken:
Stir together Italian dressing mix and flour in a shallow bowl until well combined. Sprinkle chicken with flour mixture until evenly coated, pressing to adhere; set aside.
Cook chicken:
Heat 2 tablespoons of the oil in large cast-iron skillet over medium-high until shimmering. Add chicken; cook until light golden brown and a thermometer inserted into thickest portion of chicken registers 165°F, 2 to 4 minutes per side. Transfer to a plate; set aside. Do not wipe skillet clean.
Sauté mushrooms and garlic:
Add remaining 2 tablespoons oil, mushrooms, and salt to same skillet; cook over medium-high, stirring often, until mushrooms begin to brown, 4 to 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.
Make wine sauce:
Add wine and chicken stock to skillet, scraping bottom of skillet to loosen browned bits.
Bring to a boil over medium-high; boil, stirring occasionally, until liquid has reduced by two-thirds, about 4 minutes. Stir in cream.
Return chicken and any accumulated juices on plate to skillet. Bring to a simmer over medium; simmer, stirring and swirling skillet occasionally, until sauce thickens slightly, and chicken is heated through, 3 to 4 minutes.
Garnish with parsley. I skip this unless it is during the summer and we are growing it on the deck.
Description
This lovely dish of chicken with mushrooms certainly goes on the list of company dishes.
Servings
4
Notes
This went together quickly and was absolutely delicioius. I served it with mashed potatoes and a Chinese vegetable whose name I don't know.
Source
Southern Living
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