Chicken with Creamy Mushroom Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
4
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Calories
571 kcal
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Course
Main Course
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Cuisine
American
Chicken with Creamy Mushroom Sauce
Description
This recipe uses large boneless, skinless chicken breasts cut and floured to achieve a crispy exterior while cooking evenly. The mushroom sauce combines sautéed button or Swiss brown mushrooms and garlic, deglazed with white wine to capture the flavorful browned bits from the pan. Chicken stock and heavy cream form the base of the sauce, which is enriched with freshly grated parmesan for a smooth, luscious texture. Finely sliced chives or herbs can be sprinkled on top as a garnish.
The sauce delivers a creamy, savory taste that balances the mild, juicy chicken pieces. Cooking the chicken first and then finishing it in the sauce helps keep the meat moist and flavorful. The mushrooms add an earthy depth and slight texture contrast against the tender chicken.
This recipe works well served alongside creamy mashed potatoes, pasta, polenta, or plain rice which help absorb the sauce. Crusty bread or dinner rolls can also be offered to mop up any remaining sauce. The combination makes for a comforting and moderately rich main course.
Storing the cooked chicken immersed in the sauce in the refrigerator preserves moisture for up to three days. Reheat gently, preferably in a microwave, to avoid overcooking the chicken. Using freshly grated parmesan ensures it properly melts into the sauce rather than remaining grainy. Selecting a dry white wine like sauvignon blanc or pinot gris provides flavor depth without sweetness overpowering the sauce.
Ingredients
CRISPY CHICKEN
- 2 chicken breast boneless skinless, ~600-700g / 1.2 - 1.4 lb total, Note 1, large
- 1/2 tsp salt
- black pepper
- 1/4 cup flour
- 15g / 1 tbsp butter unsalted
Mushroom Sauce
- 30g / 2 tbsp butter unsalted
- 300g / 10 oz mushrooms , sliced (button or Swiss brown)
- 2 garlic minced, cloves
- 1/4 cup white wine sub more chicken stock, Note 2, dry
- 1/2 cup chicken stock low sodium, or vegetable stock
- 1 cup heavy cream full fat (Note 3, thickened
- 1/2 cup parmesan , finely and freshly grated (Note 4)
For serving
- 2 tbsp chives , finely sliced (optional) – sub parsley, green onions, or omit
Instructions
- 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.
Notes
- Choose large chicken breasts for even cooking and slicing into four thin steaks.
- Use freshly grated parmesan from a block to achieve a smooth sauce texture.
- Deglaze the pan with a dry white wine such as sauvignon blanc to lift browned bits for flavor.
- Store chicken and sauce together in the fridge for up to 3 days; reheat gently to avoid toughness.
- Serve with creamy mashed potatoes, pasta, rice, or crusty bread to complement the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571cal | 29% |
| Carbohydrates | 12g | 4% |
| Protein | 42g | 84% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 210mg | 70% |
| Sodium | 703mg | 29% |
| Potassium | 886mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1364IU | 27% |
| Vitamin C | 5mg | 6% |
| Calcium | 197mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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