Pan Seared Chicken with White Wine Sauce

Posted at 12:30 PM, Sep 30, 2014
and last updated 2014-09-30 12:30:03-04

Pan Seared Chicken with White Wine Sauce

  • 4 (6-ounce) skinless, boneless chicken breast
  • Salt/Pepper TT

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  • 2 teaspoons olive oil
  • 1/4 cup chopped shallots
  • 18-ounce mushrooms sliced

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  • 2 minced garlic cloves
  • 1/2 cup dry white wine

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  • 3/4 cup fat-free, lower-sodium chicken broth

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  • 1 teaspoon minced fresh thyme
  • 4 tablespoons heavy cream


  1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
  2. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
  3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil and add thyme. Cook until liquid almost evaporates. Cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick then finished with heavy cream. Remove pan from heat. Serve with chicken.