Chicken Rwb Recipe
pan seared chicken breasts, garlic butter wine sauce, button mushrooms, mozzarella, paprika
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garlic Butter Wine Sauce Ingredients
Method
Preparation of Ingredients
- 1
Prepare the Chicken
Pat the chicken breasts dry with a paper towel and season both sides with salt, black pepper, and paprika.
- 2
Prepare the Mushrooms
Clean the button mushrooms with a damp cloth and slice them into halves or quarters, depending on their size.
- 3
Mince the Garlic
Peel and mince the garlic cloves finely. Set aside.
Cooking Directions
- 4
Pan Sear the Chicken
In a large skillet, heat 2 tablespoons of unsalted butter over medium-high heat. Once the butter is melted and bubbling, add the seasoned chicken breasts. Sear for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 5
- 6
Prepare the Garlic Butter Wine Sauce
Lower the heat to medium and add the minced garlic to the skillet with the mushrooms. Cook for about 1 minute until fragrant. Then, pour in the white wine and chicken broth, scraping up any bits from the bottom of the pan. Allow to simmer for 3-4 minutes until slightly reduced.
- 7
Combine and Melt the Cheese
Return the seared chicken breasts to the skillet, nestling them into the sauce. Sprinkle mozzarella cheese on top of the chicken and cover the skillet with a lid. Cook for an additional 3-4 minutes until the cheese is melted and bubbly.
- 8
