Enjoy these tender chicken strips smothered in a savory butter sauce for a restaurant quality meal in under 30 minutes! Just flatten chicken breasts before searing them in a pan while you combine white wine, butter, and mushrooms to create a flavorful sauce with minimal effort. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Pan Seared Chicken Strips With Mushroom Sauce Pan Seared Chicken Strips With Mushroom Sauce Recipe | RecipeSavants.com PT35M Serves 4 Ingredients: 2 Chicken Breasts 0.25 Cup All Purpose Flour 1 Teaspoon Kosher Salt 0.5 Teaspoon Freshly Ground Black Pepper 2 Tablespoons Fresh Thyme 0.25 Cup Canola Oil 2 Teaspoons Fresh Rosemary 1.5 Cups Chicken Broth 2 Tablespoons Red Wine Vinegar 2 Sage Sprigs 3 Tablespoons Butter 1 Teaspoon Dijon Mustard Flatten each chicken breast strip with a rolling pin until ¼ inch thickness. Rub the strips all over with salt and pepper. In a shallow dish, place flour and season with rosemary and thyme. Coat chicken with flour, shaking off the excess. Sear strips in oil for 2 to 3 minutes per side in a large skillet over medium high heat. Transfer cooked strips to a plate and sauté mushrooms in remaining drippings from cooked strips (or add 1 teaspoon oil if needed). Sauté until mushrooms are browned or for 4 to 6 minutes. Whisk in vinegar and cook until liquid evaporates, for 2 to 3 minutes. Whisk in broth with sage and bring mixture to a boil. Keep boiling until just ¼ cup of liquid remains. Turn the heat off, add butter and mustard and whisk until combined. Serve chicken strips topped with sauce.

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