About
If you always want the best, that's what's in store for you here! Old Faithful Chicken Skillet is a timeless meal that you will make time and time again. We enthusiastically recommend this easy and always trustworthy feast of chicken, topped with a lava of exquisitely seasoned mushroom sauce that the whole family will love. Erupting with such great flavor, Old Faithful Chicken Skillet is so versatile! Add it over a little pasta or rice if you want, and you have reached sincere chicken perfection. This will be a fantastic and steadfast addition to your busy meal rotation!
Ingredients
- 2 (8-ounce) chicken breasts, boneless and skinless, halved and flattened to 1/2-inch thickness
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1/2 cup plus 1 teaspoon all-purpose flour, divided
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 (8-ounce) package fresh cremini mushrooms, sliced
- 1/2 cup shallots, sliced
- 1/2 cup dry white wine
- 1/2 cup heavy whipping cream
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1/2 teaspoon lemon zest, grated
- lemon peel twists, to taste, for garnish
Directions
Step 1 -Evenly season the chicken halves with 3/4 teaspoon of the salt and 1/2 teaspoon of the black pepper.
Step 2 -In a shallow dish, add 1/2 cup of the flour and dredge both sides of the chicken halves in the flour.
Step 3 -In a large cast-iron skillet over medium-high heat, heat the olive oil until it is shimmering.
Step 4 -Add the dredged chicken halves to the oil and cook, without touching, until golden-brown, about 4 minutes.
Step 5 -Flip the chicken halves and cook until they reach an internal temperature of 165 degrees F and the juices run clear, about 2 minutes. Cook in batches, as needed, to avoid overcrowding the skillet.
Step 6 -Place the cooked chicken on a paper-towel-lined plate and cover to keep them warm.
Step 7 -In the same skillet over medium heat, melt the butter.
Step 8 -Add the mushrooms, the shallots, the remaining salt, and the remaining black pepper to the melted butter and cook, stirring frequently, until the mushrooms are browned, about 5-6 minutes.
Step 9 -Add the remaining flour to the mushroom mixture and cook, stirring frequently, about 1 minute.
Step 10 -Add the wine to the mushroom mixture and cook, stirring frequently, until the wine has reduced by half, about 2 minutes.
Step 11 -Add the heavy whipping cream, the parsley, and 1/2 teaspoon of the lemon zest to the mushroom sauce mixture and stir to combine.
Step 12 -Serve the chicken topped with the mushroom gravy and sprinkled with the lemon peel twists.
