Skillet Chicken with Mushroom Pan Sauce

Skillet Chicken with Mushroom Pan Sauce - marinated chicken breasts pan-seared with a quick, savory mushroom pan sauce.

Course Dinner

Cuisine American

Keyword Skillet Chicken

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 507kcal

2 pounds chicken breasts sliced in half lengthwise, 2-3 breasts depending on size
2 tablespoons butter
2 tablespoons shallots minced
4 oz mushrooms sliced thin
2 tablespoons flour
1 cup low-sodium chicken broth

In medium-sized bowl, prepare marinade. Whisk together red wine vinegar, olive oil, garlic, crushed red pepper, thyme leaves, parsley, salt, and pepper. Add chicken breast and toss to coat. Let marinate for at least 10 minutes or up to 30 minutes.
Heat skillet over medium-high temperature. Remove chicken from marinade, letting any excess marinade fall back into bowl. Brown chicken on both sides until chicken is cooked through and internal temp is at 165℉. Transfer chicken breasts to plate and set aside.
Reduce heat to medium and add butter to pan. Add shallots and mushroom slices to pan and sauté until softened. Sprinkle in flour and cook, stirring as it toasts, for another 1-2 minutes. Stir in chicken broth and increase heat to medium-high, and let come to a simmer until sauce is slightly thickened. Season with additional salt and pepper as needed and return chicken breasts to pan. Top with additional fresh herbs. I like to serve over mashed potatoes, rice, or pasta.