Description
A delectable Chicken with Creamy Mushroom Sauce recipe featuring tender seared chicken breasts smothered in a rich, cheesy mushroom cream sauce, perfect for an elegant yet easy dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5-8 oz. each)
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Mushroom Sauce
- 3 cloves garlic, minced
- 12 oz. white mushrooms, sliced
- 1 tablespoon flour
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- Parsley or chives, to garnish
Instructions
- Season Chicken: Season both sides of the chicken breasts with salt and pepper to enhance their flavor before cooking.
- Sear Chicken: Heat 1 tablespoon of butter and olive oil in a 12-inch skillet over medium-high heat. Sear the chicken breasts on each side until golden brown, about 5 minutes per side. Remove the chicken and set aside on a plate.
- Deglaze Pan: Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook for about 30 seconds or until most of the wine has evaporated.
- Sauté Mushrooms: Add the remaining 1 tablespoon of butter to the skillet. Sauté the sliced mushrooms until they are soft and the liquid has reduced, approximately 5 minutes.
- Add Garlic: Stir in the minced garlic and sauté until fragrant, about 30 seconds, to release its aroma.
- Cook Flour: Sprinkle in the flour and cook while stirring continuously for about 1 minute to eliminate the raw flour taste.
- Add Liquids & Cheese: Lower heat to medium-low. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle boil. Gradually add Parmesan cheese in batches, stirring constantly until the cheese melts smoothly into the sauce.
- Season Sauce: Taste the sauce and add salt and pepper if needed to balance the flavors.
- Simmer Sauce: Gently simmer the sauce until it slightly thickens and becomes creamy, about 3 minutes.
- Return Chicken: Place the chicken breasts and their juices back into the skillet. Simmer for another 2 minutes or until the chicken is warmed through and internal temperature reaches 165°F.
- Garnish and Serve: Garnish with freshly chopped parsley or chives. Serve the chicken hot, topped with the creamy mushroom sauce.
Notes
- Use smaller chicken breasts (5-8 oz.) or cut larger breasts in half lengthwise to make cutlets.
- Enhance flavor with herbs like rosemary, thyme, or Italian seasoning either on chicken or in sauce.
- Add vegetables such as baby spinach to the sauce for added nutrition.
- Brighten the sauce with a drizzle of fresh lemon juice for added zest.
- Incorporate a little Dijon mustard into the sauce for a tangy bite.
- Make sure to cook the flour long enough to avoid a raw flour taste in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
