5.0 from 9 votes
Chicken in a Creamy Mushroom Sauce
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 people
Calories: 285 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 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)
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.
Cup of Yum
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.