Chicken with Creamy Mushroom Sauce

4 servings


20 minutes

total time


2 chicken breasts, large (boneless skinless, ~600-700g / 1.2 - 1.4 lb total, Note 1)

1/2 tsp salt

black pepper

1/4 cup flour

15g / 1 tbsp unsalted butter

30g / 2 tbsp unsalted butter

300g / 10 oz mushrooms (, sliced, button or Swiss brown)

2 garlic cloves (, minced)

1/4 cup dry white wine (sub more chicken stock, Note 2)

1/2 cup chicken or vegetable stock (, low sodium)

1 cup thickened / heavy cream (, full fat, Note 3)

1/2 cup parmesan (, finely and freshly grated, Note 4)

2 tbsp chives (, finely sliced, optional – sub parsley, green onions, or omit)


Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.

Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.

Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.

Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.

Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.

Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.

Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.

Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.

Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.

Sides: Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions.


Serving Size



571 kcal

Total Fat

39 g

Saturated Fat

22 g

Unsaturated Fat


Trans Fat



210 mg


703 mg

Total Carbohydrate

12 g

Dietary Fiber

1 g

Total Sugars

2 g


42 g

4 servings


20 minutes

total time
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