Air Fryer Recipes
Skillet Chicken and Mushroom Wine Sauce
![image 66](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/image-66.png?resize=526%2C470&ssl=1)
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Fresh parsley, chopped (for garnish)
![image 66](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/image-66-479x1024.png?resize=479%2C1024&ssl=1)
Instructions:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms:
- In the same skillet, add the butter. Once melted, add the sliced mushrooms and cook until they are browned and softened, about 5-6 minutes.
- Add the chopped onion and cook for another 3-4 minutes until the onion is translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make the Sauce:
- Pour in the white wine, stirring to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for about 3-4 minutes to reduce slightly.
- Add the chicken broth and dried thyme. Bring the mixture to a simmer and let it cook for another 5-6 minutes.
- Finish the Sauce:
- Stir in the heavy cream and let the sauce simmer for an additional 2-3 minutes, or until it thickens to your desired consistency.
- Return the chicken breasts to the skillet, spooning some of the sauce over them. Let them heat through for about 2-3 minutes.
- Serve:
- Garnish with fresh parsley and serve the chicken with the mushroom wine sauce. This dish pairs well with rice, mashed potatoes, or a side of vegetables.