Chicken with Creamy Mushroom Sauce
4 servings
servings20 minutes
total timeIngredients
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)
Directions
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.
Nutrition
Serving Size
-
Calories
571 kcal
Total Fat
39 g
Saturated Fat
22 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
210 mg
Sodium
703 mg
Total Carbohydrate
12 g
Dietary Fiber
1 g
Total Sugars
2 g
Protein
42 g
4 servings
servings20 minutes
total time