Chicken with Creamy Mushroom Sauce
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.98 out of 5 stars
(175)
Ingredients
4 servings
- 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)
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Preparation
Step 1
Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
Step 9
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.
Step 10
Sides: Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions.
Step 11
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