Chicken in a Creamy Mushroom Sauce

Name: Chicken in a Creamy Mushroom Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 people
Ingredients: 4 skinless chicken breasts; salt and pepper; 1 tablespoon olive oil; 1 onion; 100 g mushrooms; 3 garlic cloves; 200 ml chicken stock; 1 teaspoon Dijon mustard; 100 ml double cream; 2 tablespoons parsley

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 people
Calories
285 kcal
Course
Main Course
Cuisine
French

Chicken in a Creamy Mushroom Sauce

Nash Knight

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A really quick, but totally delicious, way of cooking chicken breasts... The chicken is first fried, then poached in stock with garlic and mushrooms. Add a dash of cream to make a luxurious creamy, garlicky mushroom sauce. A decadent midweek meal, ready in under 30 minutes!

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Ingredients

Servings

4 skinless chicken breasts (Approx. 300g / 10oz each)
salt and pepper to taste
1 tablespoon olive oil
1 onion sliced
100 g mushrooms sliced
3 garlic cloves crushed or grated
200 ml chicken stock from a cube is fine, I use 1 Kallo organic chicken stock cube
1 teaspoon Dijon mustard (optional)
100 ml double cream (US - heavy cream)
2 tablespoons parsley finely chopped (plus extra for garnish)

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Instructions

Season the chicken breasts all over with a little salt and pepper.
Drizzle 1 tablespoon of olive oil in a wide, deep frying pan (it must be one that has a lid, if you don’t have a lid for your frying pan try popping a baking tray on top) and place over a medium high heat. Add the chicken breasts and cook for 3 minutes on each side.
Remove the chicken breasts from the pan, turn down the heat to low and add the sliced onions (and a little more oil, if necessary). Cover with a lid and cook the onions for 3-4 minutes until softened but not brown.
Turn up the heat to medium-high and add the sliced mushrooms. Cook for 3-4 minutes until the mushrooms and onions are golden brown.
Turn the heat right down again and add the crushed garlic. Cook for 1 minute.
Add the stock and stir everything together, then add the chicken breasts back into the pan, together with any juices, and cover with a lid. Cook on a low heat for 5 minutes. Turn the chicken breasts over and cook for a further 5 minutes.
When the chicken is ready, add the mustard, cream and parsley, and cook for 1 more minute. (I find it easiest to lift the chicken out onto a plate briefly, stir the cream etc. into the sauce, then pop the chicken back in). Garnish with more parsley.
Serve the chicken with rice and green vegetables. Drizzle some of the sauce over the chicken and serve the rest of the sauce in a jug on the table for people to help themselves to more.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 285kcal (14%) Carbohydrates 7g (2%) Protein 27g (54%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 108mg (36%) Sodium 230mg (10%) Potassium 631mg (18%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 573IU (11%) Vitamin C 8mg (9%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 285 kcal

% Daily Value*

Calories	285kcal	14%
Carbohydrates	7g	2%
Protein	27g	54%
Fat	16g	25%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	108mg	36%
Sodium	230mg	10%
Potassium	631mg	13%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	573IU	11%
Vitamin C	8mg	9%
Calcium	38mg	4%
Iron	1mg	6%