Ingredients
Scale
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, thinly sliced
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 3/4 cup non-alcoholic grape juice
- 3/4 cup low sodium chicken stock
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- Pat chicken dry, season with salt and pepper, and dredge in flour, shaking off excess.
- Heat 1 tbsp butter and 1 tbsp oil in a skillet over medium-high heat.
- Cook chicken for 3-4 minutes per side until golden and cooked through; remove to plate and tent with foil.
- Reduce heat to medium, add remaining oil and sauté mushrooms until browned.
- Add shallot and garlic, cooking for 60 seconds until fragrant.
- Pour in grape juice and chicken stock, scraping the pan to release browned bits.
- Simmer until liquid reduces by half.
- Stir in heavy cream and lemon juice and return chicken to pan to coat in sauce.
- Garnish with parsley and serve immediately.
Notes
- Ensure the chicken is pounded to an even thickness for uniform cooking.
- If your sauce is too thin, simmer for an extra 2 minutes until it reaches your desired consistency.
- You can add more butter at the end for an extra glossy finish.
- Prep Time: 10
- Cook Time: 20
- Category: Skillet Chicken
- Method: Pan-searing and Sautéing
- Cuisine: Italian-American