Sauteed Chicken Breasts and Shiitake Mushrooms with Thyme-White Wine Sauce

This entree is ideal to serve to guests or as a gourmet weeknight meal.
Servings 4
Prep Time


  • 4 boneless, skinless organic chicken breasts
  • 1 tsp kosher salt, divided
  • 1/4 tsp Black Pepper
  • 2 tbsp unsalted butter, divided
  • 2 tbsp olive oil, divided
  • 1/2 cup diced onions
  • 7 ounce shiitake mushrooms, stems removed and sliced
  • 2 tsp chopped garlic
  • 1 tbsp Flour
  • 1 cup 33% less sodium chicken broth
  • 1/4 cup white wine
  • 2 tsp chopped fresh thyme
  • 2 tsp chopped fresh parsley
  • 1 tsp white truffle oil optional


  1. Season both sides of chicken breasts with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large saute pan over medium heat, add 1 tablepsoon butter and 1 tablespoon oil. When butter is melted, add chicken breasts and saute 6-7 minutes per side. Remove chicken and keep warm on plater. Add remaining butter and oil to pan. Saute onions until translucent (3-4 minutes). Add garlic and mushrooms to pan, saute for an additional 5 minutes. Sprinkle flour over mushroom mixture and cook for an additional 30 seconds. Deglaze pan with broth and wine, scraping bits off bottom of pan. Stir in thyme and remaining 1/4 teaspoon salt. Return chicken to pan, simmer until sauce thickens and chicken reaches 170 F on an instant-read thermometer (3-4 minutes). Remove from heat, stir in parsley and white truffle oil, if desired. Serve immediately.