Pink Oyster Mushroom and White Wine Pan Sauce over Seared Chicken
Pink oyster holds its shape in a simmered sauce without turning mushy, and its naturally savory depth means this pan sauce needs less reduction time than one built on a blander mushroom. A weeknight dinner that reads like a restaurant plate.
Ingredients
Chicken
- 4 boneless chicken thighs or breasts
- kosher salt and black pepper to taste
- 2 tbsp butter divided
- 1 tbsp olive oil
Sauce
- 8 oz pink oyster mushrooms from KC Mushroom Co., torn into clusters
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 2/3 cup chicken stock
- 1/4 cup heavy cream
- 1 tbsp fresh thyme leaves or 1 tsp dried
- lemon juice a squeeze, to finish
Instructions
- Season chicken generously with salt and pepper. Sear in olive oil and 1 tbsp butter over medium-high heat, 5 to 6 minutes per side until golden and cooked through. Remove and rest.
- In the same pan, add the remaining butter. Add the mushroom clusters and cook undisturbed 3 to 4 minutes until browned on one side.
- Add garlic and cook 30 seconds until fragrant.
- Deglaze with white wine, scraping up the browned bits. Simmer 2 minutes until reduced by half.
- Add chicken stock and simmer 3 to 4 minutes to reduce slightly.
- Stir in cream and thyme. Simmer until the sauce coats the back of a spoon, about 3 minutes.
- Finish with a squeeze of lemon juice and salt to taste. Return chicken to the pan, spoon sauce over top, and serve immediately.
Notes
From the farm: Don’t stir the mushrooms too early — let them sit undisturbed to develop real browning before you deglaze. That fond is where the sauce gets its depth.
Substitution: Chicken stock and a splash of extra cream can replace the wine for an alcohol-free version.