Sauted Chicken Breasts with Shiitake Mushroom Ragout
Elevate your weeknight dinner with these Sautéed Chicken Breasts with Shiitake Mushroom Ragout—a dish that combines simple elegance with rich, earthy flavors. Juicy, golden-brown chicken breasts are nestled in a velvety ragout of shiitake mushrooms, shallots, garlic, and a delectable blend of white wine, chicken stock, and heavy cream. Fresh thyme and parsley lend aromatic depth, while the quick sautéing technique keeps both prep and cooking time stress-free. Perfectly balanced and ready in just 40 minutes, this restaurant-worthy recipe is ideal for serving alongside creamy mashed potatoes, fluffy rice, or crusty bread to soak up every bit of the luxurious sauce. Whether for a cozy family meal or an impressive dinner party, this dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 2 garlic cloves, minced
- 8 ounces shiitake mushrooms, stemmed and sliced
- 0.5 cup dry white wine
- 0.75 cup chicken stock
- 0.25 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Lightly dredge the chicken breasts in the flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate covered with foil to keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet.
Add the minced shallot and garlic, cooking for 1-2 minutes until fragrant and softened.
Stir in the sliced shiitake mushrooms and cook for 5 minutes until they release their moisture and start to turn golden.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Simmer for 2-3 minutes until the wine is reduced by half.
Add the chicken stock, heavy cream, thyme, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer the sauce for 4-5 minutes, stirring occasionally, until slightly thickened.
Return the chicken breasts to the skillet, nestling them into the ragout. Spoon some of the sauce over the chicken and cook for 2 minutes to rewarm the chicken.
Garnish with fresh parsley and serve immediately. Enjoy with rice, mashed potatoes, or a crusty baguette.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.6 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 709 mg | 15% | |
*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.
