Skillet Chicken Recipes
Skillet Chicken with Cheddar Mushroom Sauce
Yield: 6 servings
Ingredients
- 1 1/2 pounds boneless skinless chicken
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground pepper
- 1/2 cup King Arthur All-Purpose Flour
- 4 teaspoons extra-virgin olive oil
- 8 ounces sliced mushrooms
- 1 cup finely chopped leeks, white and pale green part only, washed
- 1/2 teaspoon chopped rosemary
- 1/2 teaspoon dry thyme
- 1/2 cup dry white wine
- 2 cups reduced-sodium chicken broth
- 3 tablespoons Cabot Light Sour Cream
- 1 cup Cabot Seriously Sharp Cheddar, shredded
- Chopped fresh parsley or chives for garnish (optional)
Instructions
- Remove chicken tenders from breast meat if necessary. Place breasts between two sheets of plastic wrap or inside a re-sealable plastic bag. Pound to even thickness with the smooth side of a meat mallet. Remove chicken from the plastic or bag and sprinkle 1/2 teaspoon salt and pepper all over the chicken and tenders.
- Place flour in a shallow dish and dredge chicken in the flour, until coated, shaking off excess and setting aside. Reserve 3 tablespoons cup left-over flour mixture and discard the remainder.
- Heat oil in a large heavy skillet over medium-high heat. When oil is shimmering, but not smoking, add chicken to skillet and cook until browned on both sides, 2 to 4 minutes per side. Transfer chicken to a plate. Note chicken will continue cooking in step 7.
- Add mushrooms, leeks, rosemary, thyme and the remaining 1/2 teaspoon salt to the skillet, and cook, stirring until the mushrooms have released their juices and evaporated and the leeks and mushrooms are starting to brown slightly, 4 to 6 minutes.
- Add wine, increase heat to high, and cook scraping up any browned bits until the wine has almost completely evaporated, 1 to 3 minutes.
- Sprinkle the reserved 3 tablespoons flour over the mushroom mixture and stir to coat. Stir in broth and stir until the flour is dissolved. Bring to a simmer, stirring often, 2 to 3 minutes. Continue cooking until the sauce is thickened slightly, about 1 minute.
- Return the chicken and any accumulated juices from the plate to the skillet and return to a simmer. Reduce heat to medium-low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 5 to 7 minutes longer.
- Transfer chicken to serving platter.
- Remove skillet from heat and stir light sour cream and cheddar into the sauce until the cheese is melted.
- Spoon the sauce over the chicken and serve. Garnish with parsley or chives if desired.
Notes
Recipe and photo used with permission from:
Cabot Creamery Co-operative
Recipe courtesy of Katie Webster.