Chardonnay Chicken with Mushrooms Recipe
This chicken is topped with mushrooms and a creamy Chardonnay sauce for tasty perfection in a weeknight dinner for two!
Servings: 2 servings
Ingredients
- 2 - 4 boneless skinless chicken breasts (about 8 to 10 ounces total), pounded to ½ inch thick
- 1 egg white
- 2-3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground pepper divided
- 2 tablespoons extra virgin olive oil
- ½ cup Chardonnay
- 1-2 tablespoon fresh lemon juice
- 2 cloves garlic minced
- 2 cups sliced baby Bella mushrooms
- ½ teaspoon dried thyme
- ¼ cup crème fraîche
Instructions
- Heat the oven. Preheat oven to 425°F.
- Make the breading. Mix flour, salt and ¼ teaspoon pepper in a small shallow pan. Place egg white in a second small shallow pan and beat lightly.
- Dredge the chicken. Dip each chicken breast in the egg white and then dredge in the flour mixture. Shake off any excess and place on a plate.
- Cook the chicken. Heat oil in an oven-safe skillet over medium-high heat. Place chicken breasts in a skillet, cook for 2-3 minutes or until golden brown. Turn breasts and cook for two more minutes. Remove pan from heat and place in pre-heated oven. Cook for 8-10 minutes until the chicken is done. Remove chicken from pan, cover and keep warm.
- Make the sauce. Return the pan to medium-low heat. Add the Chardonnay and deglaze by scraping the brown bits from the bottom of the pan. Add the garlic and cook for about 30 seconds. Add the lemon juice, remaining pepper, thyme and mushrooms. Cook for 10 minutes. Remove pan from heat and stir in crème fraîche.
- Serve. Place the chicken on warm plates. Pour sauce over chicken and serve immediately.
Notes
- You can substitute sour cream for crème fraîche, however it will change the taste of the sauce slightly.