Creamy Mushroom Chicken is Sophisticated, but Simple

By Sugar Spun Run · 40 min

Ingredients

Instructions

1. Season the chicken with salt and pepper and coat it in the flour. Set aside.
2. Heat oil in a large skillet over medium-high heat until shimmering. Sear the chicken in batches if needed, about 2-3 minutes per side, until deep golden and cooked through. Move to a plate and cover loosely with foil.
3. Lower the heat to medium and melt the butter. Add the mushrooms and cook until golden.
4. Add the onion and cook about 4 minutes until soft, then add the garlic and cook about 30 seconds.
5. Sprinkle in the 1 tablespoon flour and cook for 30 seconds, stirring until absorbed.
6. Stir in the Dijon mustard and sugar, then add the thyme and slowly drizzle in the wine, cooking until absorbed.
7. Add the chicken broth, scraping up the browned bits, and simmer until reduced by half.
8. Slowly stir in the cream, then return the chicken to the pan and cook about 5 minutes until the sauce thickens and the chicken is hot. Season to taste with salt and pepper.

Summarized from Sugar Spun Run's video. Watch it for the details.

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