20-Min Hunter's Chicken
Crispy pan-seared chicken with a savory mushroom-and-red-wine pan sauce that tastes like a German beer hall. One skillet, no fussy sauces, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 2 breasts (about 10 oz total) chicken breasts, boneless skinless
- 8 oz, sliced mushrooms, cremini or button
- ½ cup red wine (or beef broth)
- 1 medium shallot, minced
- ½ cup beef broth
- 1 tbsp Dijon mustard
Instructions
- 1
Place chicken breasts on a cutting board. Place your hand flat on top of each and pound gently with a meat mallet until about 3/4 inch thick.
- 2
Pat chicken dry. Season both sides generously with salt and black pepper.
- 3
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers. Sear chicken 4 minutes per side until golden brown and cooked through. Remove to a plate.
- 4
In the same skillet, add mushrooms and shallot. Sauté 3 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown.
- 5
Pour in red wine and beef broth. Scrape the skillet bottom with a spoon to loosen any browned bits. Simmer 2 minutes until liquid reduces slightly.
- 6
Stir in mustard. Return chicken to the skillet and spoon sauce over it. Serve immediately with crusty bread or egg noodles.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- meat mallet
- cutting board
- wooden spoon
- plate
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