Catherine of Sheridan Square
Transport your taste buds to the charming streets of New York with the inspired elegance of “Catherine of Sheridan Square.” This sophisticated one-pan dish features tender, golden-seared chicken breasts nestled in a luscious, flavor-packed sauce. A harmonious blend of dry white wine, Dijon mustard, and fresh thyme elevates the creamy base, while earthy cremini mushrooms, baby spinach, and a splash of lemon juice add depth and brightness to every bite. Perfectly balanced and decadently simple, this recipe comes together in under an hour, making it a standout choice for both weeknight indulgence and intimate dinner gatherings. Serve it over fluffy rice or alongside crusty bread to soak up every last drop of the velvety sauce. A must-try for chicken lovers and fans of French-inspired cuisine, this dish will enchant your senses with every mouthful.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 cup cremini mushrooms, sliced
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 4 servings cooked rice or crusty bread (optional, for serving)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown. Remove from skillet and set aside.
Lower the heat to medium. Add unsalted butter to the same skillet and let it melt. Stir in the finely chopped shallots and cook for 2-3 minutes until softened.
Add minced garlic and sliced cremini mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are tender and browned.
Deglaze the skillet by adding the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Pour in the chicken broth and stir. Bring the mixture to a simmer and then return the seared chicken breasts to the skillet. Cover and cook for 10 minutes or until the chicken is fully cooked through (internal temperature should reach 165°F).
Remove the chicken breasts from the skillet once fully cooked and set aside again. Stir in the heavy cream, Dijon mustard, and fresh thyme leaves. Let the sauce simmer for 2-3 minutes to thicken slightly.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Return the chicken breasts to the skillet, spooning the sauce over the top to coat. Garnish with freshly chopped parsley.
Serve warm with cooked rice or crusty bread on the side to soak up the sauce, if desired.
Nutrition Facts
Calories |
2873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3901 mg | 170% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.2 g | ||
| Protein | 238.5 g | 477% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3080 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
