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Crispy Pan Fried Chicken
w/White Wine, Mushroom and Thyme Cream sauce

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2 Chicken breasts skin on
2 cloves of chopped garlic
2 tbsp. Small diced shallots
1 ½ cup crimini mushrooms(any mushroom is okay)
1 tsp fresh thyme finely chopped
1 tsp fresh parsley finely chopped
2 cups chicken stock
½ cup of half and half
½ cup of white wine (chardonnay is fine)
2 ½ tbsp flour
1 tbsp unsalted butter
3/4 cup olive oil and 3/4 cup canola oil mixed
kosher salt and fresh cracked black pepper to taste
1 plate with about 1 ½ cups of flour so you can coat the chicken before frying.

Make sure all of your ingredients are in place and on the countertop so you can cook without running around looking for your ingredients. That is how people burn food.
Clean and pat dry chicken breasts. Lay them skin side down and sprinkle with generous amount of the salt and pepper.(I said kosher salt not Johnny's or Lawrys!).
Next turn them over so skin side is up. And sprinkle again with the salt and pepper. Now pour the olive oil and canola oil into your skillet. Turn the burner up to just over medium high.
Take your chicken breasts and coat them in the plate of flour. When oil is hot enough, you can see it moving around the pan. Sprinkle a tiny pinch in the oil to test it. If it fizzes fast and disappears, you are ready.(Hot oil with give you the crispy skin but too hot will burn it so pay attention.)
Place chicken breasts in the hot oil skin side down. Cook for about 4 to 5 minutes till skin looks crispy and dark brown. If it starts to get too hot, then take it off of the heat but don't turn the burner off because you want to be able to put skillet back on so it can heat up fast. After skin is nice and dark brown and crispy, turn them over. Please use tongs if you have them because piercing the meat with a fork will let all the juices out. After you turn them over, and skin side is now up, this is the trick: turn the burner down to medium heat and cook until chicken is cooked through. About 5 to 6 minutes. By using this method, you won't burn it. When chicken is done, remove from skillet and place on paper towel lined plate, skin side up. To keep warm, you can then place on a piece of foil and stick them in your oven on the lowest setting. Usually says WARM.
Leave the burner on but remove skillet and drain off all but 2 tbs of oil. Try and leave the little brown flour that has fallen off of the chicken in the oil. Keep the skillet off of the burner for now and add your garlic and shallots.
Now move skillet back onto burner which you can now turn up to just over medium. Saute garlic and shallots for 1 to 2 minutes. Now add your mushrooms. Sprinkle a little salt and pepper on mixture. Saute for 1 to 2 minutes. Now add your butter and 3 tbsp of flour. Saute everything together mixing well for about 1minute.Skillet should be nice and hot, so add your white wine. Should steam up immediately. Cook the mixture until wine evaporates.
Now slowly add your chicken stock stirring constantly to mix everything together. Turn heat up to medium high and let it go for about 5 minutes stirring constantly. Remember, as liquid evaporates, it will get saltier. Flavors intensify. Sauce will thicken. When sauce is thick enough to coat the back of a spoon, take skillet off of the burner and
Take about 2 tbs of the sauce and add it to your half and half. This is called tempering. Mix it really quick,then pour the half and half into the skillet. Add ½ tsp of thyme and half tsp of parsley. Mix well and place skillet back on the burner but turn it off
Now take your chicken breasts and place back into the sauce to lightly coat.Try and leave some crispy pieces of skin uncoated.Can serve with rice,potatoes,cous cous,or egg noodles and a vegetable.
Sprinkle a tiny pinch of fresh thyme and a tiny pinch on each piece of chicken before serving.

The Thuggin' Chef
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