Chicken with Mushroom White Wine Sauce
and kale salad with dried cranberries
- Nuts, pecans - 1/3 cup, chopped
- Vinegar, balsamic - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- Kale, baby - 5 oz
- Cranberries, dried - 1/4 cup
- Cheese, goat (opt) - 3 oz, crumbled (sub feta)
- Shallots - 1 bulb, diced
- Mushrooms, cremini or brown - 6 oz, sliced (look for pre-sliced to save time)
- Chicken breasts, boneless and skinless - 1 lb, halved and pounded thin
- Flour - 3/4 cup
- Wine, white - 1/2 cup (sub stock)
- Stock, any type - 1/2 cup
- Heavy cream - 1/4 cup (sub half and half or milk, but sauce will be less creamy)
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Thyme, dried - 1/2 tsp
- Pecans / Shallots - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Toast pecans - You can leave the pecans raw for the salad or, if you prefer, toast them in a dry skillet over medium heat until fragrant. (Can be done up to 5 days ahead)
- Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)
- Chicken - Halve and thin out with a tenderizer until roughly half as thick. Season with some salt and pepper. Place flour in a baking dish. Dredge chicken in flour until evenly coated on both sides.
- Prep sauce - Combine wine, stock, and cream.
- Whisk vinegar, mustard, and honey together in a large mixing bowl. Add olive oil while whisking. Top with pecans, kale, cranberries, and crumbled goat cheese (if using). Wait to toss it all together until just before serving. Set salad aside while preparing chicken.
- Heat a saute pan or skillet over medium heat. Add first part of cooking oil. To hot oil, add chicken and sear on both sides until golden brown and cooked through, ~3 minutes on each side (do this in batches and add some additional oil if your pan cannot hold all of the chicken). Transfer chicken to a plate and return skillet to the heat.
- Add second part of cooking oil and then mushrooms to heated pan. Saute, scraping up any bits on the bottom of the pan, until mushrooms are golden brown, ~5 minutes. Add shallots and thyme and saute until shallots are fragrant, ~2 minutes more.
- Pour sauce over mushrooms and increase heat to high. Simmer until sauce reduces by half, 4 to 6 minutes. Season with some salt and pepper.
- Add chicken back to pan and use a spoon to coat with sauce (don’t worry if the chicken is overlapping). Leave over heat for 1 minute to rewarm chicken and allow the flavors to come together.
- Toss salad just before serving.
- Serve chicken with mushrooms and sauce over top. Enjoy with salad on the side.
loved this! i'm even making the salad again tonight to go with a different dish!0 Helpful
Family loved the mushroom sauce on chicken. Need to make cream of mushroom soup from scratch. We didn't make the salad, used greens we already had ready.0 Helpful
Fine for a lunch, but decided to add the baby kale to the farro to easily add some greens to the mix. I also cooked up some garlic with the shallots. We ended up making the salad for a different dinner, which was good. Overall, this was fine and came together quickly, but nothing that made me say "wow".0 Helpful
The almond flour didn’t stick to the chicken terribly well, but the pan sauce with the chicken was delicious! I might try cooking the chicken without the coating next time, and maybe make extra so I know I’ll have leftovers.0 Helpful
I thought this was good but will say that I added a Tbsp of Dijon to the pan sauce along with a little cornstarch to thicken the sauce a bit. If there were a starch of some sort to serve with the sauce I wouldn’t have minded it being thinner but since it was essentially just for the chicken I wanted to thicken it up.0 Helpful
I didn't dredge the chicken and I made carrots instead of salad. The chicken and sauce were AMAZING. My husband would have like potatoes with it. I will make this again.0 Helpful