Skillet Chicken with a Mushroom Pan Sauce and Creamy Parmesan Polenta
Pan-seared juicy chicken smothered in a mushroom pan sauce served with creamy soft parmesan polenta is the perfect cozy weeknight dinner for a chilly night.
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time40 minutesmins
Course: Weeknight Dinner
Cuisine: American
Servings: 4
Ingredients
1lbThin Cut Chicken Breasts
1TBSPHerbs de Provence
1TBSPButter
6Fresh Sage Leaves
6Fresh Thyme Sprigs
1Shallot - thinly sliced
2Garlic Cloves - mined/chopped
1tspSalt
8oz.White Mushrooms 2 cups sliced
1TBSPAP Flour
¼cupWhite Wine Semi-Sweet/Dry like Chardonnay
1½cupsChicken Stock
Salt and Pepper to taste
Creamy Parmesan Polenta
1boxInstant Polenta
1cupGrated or Shredded Parmesan Cheese
Instructions
If your chicken breasts are thick, slice them through the middle to create two thin breasts. Top the surface with the Herb de Provence.
In a largest skillet pan, over medium heat, add the butter, fresh herbs, shallot. garlic and salt. Let the butter melt and the pan heat up.
Once the butter is melted and the pan is heated, add your chicken breasts to brown. Brown each side, turning it over after 2-3 minutes on each side. Once browned, remove from the pan. They do not need to be cooked all the way through just yet, the chicken breasts will go back into the pan to finish cooking.
Add in the mushrooms. Cook and let them brown just slightly, about 2-3 minutes. Add in the flour and stir to coat the mushrooms, cook for another minute.
Add in the white wine, stir to break up any flour clumps that appear. Over medium heat, allow the wine to reduce. Add in the chicken stock and continue to cook over medium heat so that the pan sauce starts to thicken. Stir to allow the flavors on the bottom of the pan be incorporated into sauce.
Add the chicken back into the sauce and allow them to cook through, about 10 minutes. As they cook, the sauce will thicken. If you want the sauce to thicken more, turn the heat up slightly.
While the chicken finishes cooking, make your polenta. Follow the instructions on the back of the package. Once hot and ready to serve, stir in the parmesan cheese.
Plate your chicken and polenta, spoon over the warm mushroom pan sauce and service.