Tender and flavorful, this Skillet Chicken and Mushroom Wine Sauce is easy enough for a weeknight family dinner and good enough for an elegant dinner party with your best company.
I adore everything about this dish and bet you will too! This delicious recipe was first posted in 2015 and has been a favorite ever since. I’ve streamlined the process a little and tweaked the recipe just a bit, but it’s still the same one-pan, moan-worthy, restaurant quality chicken dish we love and depend on.
What kind of mushrooms are best for this Skillet Chicken and Mushroom Wine Sauce?
I’m not stuck on using one kind of mushroom for this recipe. I often see what looks best when I get to the store. Baby bella mushrooms are the variety featured here. These earthy mushrooms are a smaller version of the portabella mushroom. Baby bella’s are cremini mushrooms that have been allowed to mature for 7 days longer than commercial cremini mushrooms. For this dish you can also use white mushrooms or a mixture of the two.
What’s the best way to clean mushrooms?
Mushrooms grow in a damp environment so they are fine to be washed. However, I never let mushrooms sit in water or they’ll eventually start to soak up the liquid. I clean each mushroom individually by wiping with a water soaked paper towel to remove the dirt.
You can also lightly rinse the mushroom under a stream of water, but if the gills are exposed under the cap I usually don’t turn the mushroom upside down in the water. Allow the mushrooms to dry in a strainer or pat dry with paper towels.
Is it okay to cook the mushroom stems too?
Yes, please use the entire mushroom. Just cut off the rough, woody, dried up end of the mushroom before using.
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