Herbed Chicken with Mushroom Sauce

A sliced piece of chicken with Herbs de Provence and white wine mushroom sauce on a plate with salad and potatoes.

5 from 4 votes

This exquisite herbed chicken with white wine mushroom sauce is a perfect dinner party recipe! Elegantly rustic and so easy to prepare, it feeds a crowd, it looks so gorgeous with those big, luscious mushrooms and tastes simply divine.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: French

Diet: Diabetic

Servings: people

Calories: 523kcal

Author: Genevieve Morrison

Equipment

1 cutting board & sharp knife
1 large skillet
1 saucepan with lid
1 medium mixing bowl
1 small mixing bowl
1 mixing spoon
1 8 oz. measuring cup
1 spatula
1 meat thermometer

Ingredients

For the Sauce

8 oz. baby bella mushrooms sliced in half
½ cup dry white wine Pinot Grigio or Chardonnay
½ cup heavy whipping cream
1½ cups chicken broth and 3 tbsp. for slurry
3 large shallots thinly sliced
3 garlic cloves minced
1 tsp. fresh thyme leaves
1½ tsp. Dijon mustard
1½ tbsp. all-purpose flour
3 tbsp. salted butter
2 tsp. olive oil
salt & pepper to taste

For the Herbed Chicken

6 medium medium chicken breasts or 3 large, cut in half
4 tbsp. all-purpose flour
2 tbsp. salted butter
1 tsp. Herbs de Provence or Italian seasoning
½ tsp. garlic powder
½ tsp. salt
½ tsp. pepper

Instructions

Start with the Sauce

Thinly slice 3 shallots, mince 3 garlic cloves, remove 1 tsp. fresh thyme leaves from stems and slice 8 oz. mushrooms in half, including stems.
Add 3 tbsp. salted butter to a skillet with 2 tsp. olive oil. Place mushrooms face-down and brown over MEDIUM-HIGH heat, about 5-7 minutes until golden. Flip them and brown for another 2-3 minutes. It’s a lot of butter, I know. It’s supposed to be.
Remove mushrooms with a spoon, leaving as much oil and butter in the pan as you can. Add sliced shallots, reduce heat to MEDIUM and sauté for 3-4 minutes until gently brown.
Push shallots to one side of the pan and add minced garlic to the other side. If there isn’t enough butter and oil left, add a tiny bit of oil to help them brown.
Add thyme leaves and combine garlic with shallots. Add ½ cup white wine to deglaze the pan, then add 1½ cups chicken broth, ½ cup heavy whipping cream and 1½ tsp. Dijon mustard. Add back mushrooms. Allow sauce to reduce for 10 minutes, stirring throughout.
In a small bowl, mix 1½ tbsp. flour and 3 tbsp. chicken broth into a smooth slurry with no lumps. Remove sauce from heat and pour in flour slurry to thicken. Add salt and pepper to taste. Stir and remove from sauté pan into a sauce pan with a lid to keep warm. Wash or wipe down pan to prepare for chicken.

Then Sauté the Chicken

Either pound 6 medium chicken breasts flat, or slice 3 large chicken breasts in half so that they cook evenly. Pat them dry with a paper towel, and liberally sprinkle each side with Herbs de Provence, garlic powder, salt, and pepper.
In a mixing bowl, add 4 tbsp. flour. Press herbed chicken breasts into the flour until completely covered, shaking off excess.
Add 2 tbsp. butter to a skillet and sauté chicken for 5 minutes on one side until brown.
Flip, and sauté for another 4-5 minutes until a meat thermometer reads 165 F. (73 C.) in the thickest part. Remove, tent with foil and allow it to rest for 5 minutes. While chicken rests, reheat sauce, stirring occasionally. Serve chicken and pour sauce on top.

Notes

1. Don’t salt this recipe, unless you’ve already tasted it and think it can use some more. It should already be perfect if you use a normal-sodium chicken broth and salted butter, so don’t make the mistake of adding more without being sure.

2. Feel free to double the mushrooms if you want to make this sauce into a delicious vegetarian dinner with pasta!

3. Make sure to use a somewhat deep skillet. The sauce is easier to stir that way.

4. To make the sauce and reheat later: Store in a container with a lid and simply reheat on the stove for 5-7 minutes in a saucepan. It will be thicker when cold, but will thin into a creamy sauce again. You may have to re-salt it if it was made a day or more before, as salt fades over time.

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