Making restaurant-quality chicken at home comes down to a few simple things – one of them being an out-of-this-world pan sauce. Everything for our pan-cooked chicken should come together in around 20–25 minutes, making it the perfect weeknight dinner when you want something that is just as delicious as it is good for you. Say goodbye to takeout and hello to at-home cooking!
YIELD
2 servings
PREP TIME
10 mins
TOTAL TIME
30 mins
INGREDIENTS
- 2 chicken breasts, pounded to 1-inch thickness
- 1 1/2 tbsp olive oil
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 cup sliced mushrooms
- 1 tbsp unsalted butter
- 4 cloves fresh garlic, crushed and minced
- 1 tbsp Dijon mustard
- Salt and pepper to taste
DIRECTIONS
- Heat your pan over medium-high heat and add 1 1/2 tbsp of olive oil to the pan. Salt and pepper your chicken on both sides before adding it to the pan.
- Cook on one side for 5–7 minutes, until the chicken breast can pull away from the pan without sticking. Flip only once and do not move the chicken around in the pan while it is cooking.
- Cook for an additional 5–7 minutes on the other side before removing from the pan and testing for an internal temperature of 165 degrees F for doneness.
- Do not wipe down your skillet or remove any of the juices from the chicken. Add in the garlic and mushrooms, sautéing and stirring frequently until they are tender. Pour in the white wine and use a wooden spoon to scrape up the fond on the bottom of the pan until it is incorporated into the wine.
- Add in your chicken stock and simmer on medium-high heat until it is reduced by about a third.
- Lower the heat, add in Dijon mustard and butter, stirring until the butter is dissolved and the sauce easily coats the back of a spoon.
- Serve the sauce over your chicken and enjoy restaurant-quality at home!
