Skillet Chicken and Mushroom Apple Vinegar Sauce
Enjoy a flavorful Skillet Chicken and Mushroom Apple Vinegar Sauce that’s easy to make. Try it tonight for a satisfying dinner experience!
- 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 (cut into cutlets)
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 12 ounces thick-sliced mushrooms
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 2 large shallots (thinly sliced)
- ½ cup apple vinegar
- 1½ cups low-sodium chicken broth
- ½ cup heavy cream
- Fresh thyme sprigs
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch (dissolved in 2 tablespoons water or broth)
Instructions
- Pat chicken cutlets dry and season with salt, pepper, and garlic powder.
- Dredge each cutlet in flour, shaking off excess.
- In a skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat; brown chicken cutlets for about 5-8 minutes total. Remove and keep warm.
- In the same skillet, sauté mushrooms in the remaining butter until browned. Add shallots and garlic; cook until softened.
- Deglaze with apple vinegar before adding thyme, broth, mustard, and cream. Bring to a boil.
- Stir in cornstarch mixture to thicken; return chicken to skillet and simmer for another five minutes, then serve.
Nutrition
- Serving Size: 1 piece of chicken with sauce (approximately 250g)
- Calories: 485
- Sugar: 4g
- Sodium: 610mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 120mg