Chicken with Creamy Mushroom Sauce
User Reviews
4.6
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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
541 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Chicken with Creamy Mushroom Sauce
Description
Chicken with Creamy Mushroom Sauce combines boneless, skinless chicken breasts seared to form a light crust, then finished in a creamy sauce crafted from sautéed white mushrooms, onions, garlic, and a splash of white wine. The addition of flour stabilizes and thickens the heavy cream, resulting in a smooth and velvety coating that clings to the chicken. The dish melds the gentle savoriness of mushrooms and onions with the richness of cream, creating a comforting, indulgent sauce.
The cooking method uses a single skillet, starting with butter to cook the chicken, then using the same pan to develop the sauce, ensuring maximum flavor by deglazing with wine. This method also keeps the chicken moist while creating a flavorful sauce base. Serving suggestions include placing the creamy chicken over noodles or rice, or simply pairing it with crusty bread to enjoy the sauce.
According to the notes, leftovers can be refrigerated for up to three days or frozen for four to six months if stored properly in airtight containers. This makes it a practical dish to prepare ahead and reheat as needed without losing its flavor or texture.
Ingredients
- 2 tablespoon butter unsalted
- 1 pound chicken breast boneless and skinless, cut in half lengthwise
- salt to taste
- black pepper to taste
- 1 medium onion chopped
- 3 cloves garlic minced
- 12 ounce white mushrooms sliced
- 1 tablespoon all-purpose flour
- ¼ cup white wine
- 1 ½ cups heavy cream or heavy cream
- 1 tablespoon parsley for garnish
Instructions
- Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
- Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
- Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
- Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
- Finish and Serve: Garnish with parsley and serve hot.
Notes
- This dish can be served atop noodles, rice, or accompanied by crusty bread for dipping into the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extended storage, freeze the dish wrapped well or in an airtight container for up to 4 to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 541kcal | 27% |
| Carbohydrates | 10g | 3% |
| Protein | 29g | 58% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 210mg | 70% |
| Sodium | 173mg | 7% |
| Potassium | 817mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1603IU | 32% |
| Vitamin C | 8mg | 9% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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