Skillet Chicken with Mushroom Sauce is tender, juicy chicken sauteed with herbs and then covered with a delicious creamy sauce made with just a touch of white wine, even more, herbs, and yummy, earthy mushrooms.
2tablespoonfresh rosemaryminced, or 2 teaspoon of dried rosemary*
2tablespoonfresh thymeminced, or 2 teaspoon of dried thyme*
½teaspoonkosher salt
¼teaspoonground black pepper
1tablespoonolive oil
8ouncesfresh mushroomssliced
1tablespoonall-purpose flour
1cupchicken broth
½cupdry white winecan substitute an additional ½chicken broth
2tablespoonDijon mustard
2tablespoonfresh parsleychopped, or 2 teaspoon of dried parsley flakes*
Instructions
Preheat oven to 400 degrees F.
Pat the chicken dry and season on both sides with salt, pepper and ½ of the rosemary and thyme.
Place a large cast iron skillet or another heavy-duty, oven-proof skillet over medium heat. Add the olive oil. When the olive oil is shimmering, add the chicken skin side down and cook for 5-6 minutes or until the chicken is browned.
Turn the chicken over and place in the oven. Bake 15-20 minutes or until the chicken is done and registers 165 degrees F on a meat thermometer.
Very carefully remove the skillet from the oven and remove the chicken. Set the chicken aside and cover with foil or a pot lid to keep warm.
Add the mushrooms to the skillet and cook over medium-high heat for about 4 minutes. Stir frequently. Add the flour to the skillet and stir until the mushrooms are coated.
Add the chicken broth, wine, and mustard. Cook and stir until the mixture is thick and bubbly which will take about 2-3 minutes. Add the remaining rosemary and thyme and ½ of the parsley. Mix well and bring back to a boil.
Remove the pan from the heat and add the chicken back to the pan. Spoon the sauce over the chicken and top with the remaining parsley. Serve immediately.
Notes
Tips:*Dried herbs have a more concentrated flavor than fresh, so if you use dried, you will need to reduce the amount by two-thirds. For example, this recipe calls for two tablespoons of fresh rosemary, if you are using dried, you would only use two teaspoons.**If you use a mix of white and dark meat and the breasts are large, cut them in half or even thirds so that they will be done at the same time as your smaller pieces.[nutrition-label]