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.
