Chicken with Creamy Mushroom Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
394 kcal
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Course
Main Course
Chicken with Creamy Mushroom Sauce
Description
This recipe starts by seasoning boneless, skinless chicken breast fillets and cooking them over medium heat until golden and cooked through. The pan is then used to prepare a mushroom sauce beginning with softened onions and garlic, followed by sautéed mushrooms and dried ground porcini to deepen the flavor. Fresh or dried thyme is added alongside white wine, which is boiled off to concentrate taste.
The sauce thickens with flour, then chicken broth, salt, and pepper are added and brought to a boil. Heavy cream is stirred in and the mixture is simmered to meld flavors and thicken further. Grated Parmesan cheese enriches the sauce's texture and adds umami. The dish finishes with fresh parsley or herbs, enhancing aroma and color.
The creamy mushroom sauce provides a luscious coating for the moist chicken breasts, making this dish suitable for a main course served alongside vegetables or starches. The use of porcini mushrooms adds depth and an earthy note distinct from common mushroom sauces.
Ingredients
- 2 chicken breast cut horizontally to make 4 chicken fillets, large, boneless, skinless
- 2 tablespoons butter
- 1/4 cup yellow onion finely chopped
- 2 cloves garlic , minced
- 10 ounces white button mushrooms or mushrooms of choice, or cremini mushrooms
- 1 1/2 teaspoons porcini mushrooms dried and ground
- 1 teaspoon thyme fresh or 1/4 teaspoon dried
- 1/4 cup white wine sauvignon blanc, chardonnay, etc (can substitute more chicken broth, dry
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth good quality
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 cup heavy cream
- 1/4 cup Parmesan Cheese grated
- 1 tablespoon parsley or tarragon or chives, chopped
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel and sprinkle with salt and pepper. Heat the butter in a large skillet over medium heat. Add the chicken and cook for 4-6 minutes on each side until golden and cooked through (internal temperature should be 165°F/75°C). Transfer to a plate and tend with foil.
- Prepare the Creamy Mushroom Sauce: Add more butter if needed to the skillet and increase the temperature to medium-high heat. Cook the onions until soft and translucent, 4-5 minutes. Add the garlic and cook for another minute.Add the mushrooms, dried ground porcini mushrooms and thyme and cook another 5-6 minutes until the mushrooms have released their juices and are golden. Add the wine and boil for 1 minute.Add the flour and cook for two minutes (this will cook off the flour flavor). Add the chicken broth, salt and pepper and bring to a boil, stirring constantly until thickened.Add the cream, bring it to a simmer, reduce the heat, and let it simmer for 2-3 minutes. Add the Parmesan cheese and parsley, tarragon or chives (or reserve to sprinkle on as garnish after the chicken and sauce is plated) and stir until dissolved and incorporated. If you'd like it thicker, simmer a little longer. Add salt and pepper to taste.
- Place the chicken breasts on each plate and spoon some of the creamy mushroom sauce over. Serve the chicken with creamy mushroom sauce with your favorite carb and/or vegetable (see blog post above for ideas).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 18g | 36% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 124mg | 41% |
| Sodium | 642mg | 27% |
| Potassium | 647mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 4mg | 4% |
| Calcium | 124mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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