Description
This Chicken with Creamy Mushroom Sauce recipe features tender chicken breasts coated in a light flour crust, cooked to golden perfection, and served in a rich, flavorful sauce made with mushrooms, garlic, white wine, chicken stock, cream, and Parmesan cheese.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (~600-700g / 1.2 – 1.4 lb total)
- 1/2 tsp salt
- Black pepper, to taste
- 1/4 cup flour
- 15g / 1 tbsp unsalted butter (for cooking chicken)
- 30g / 2 tbsp unsalted butter
- 300g / 10 oz mushrooms (sliced, button or Swiss brown)
- 2 garlic cloves (minced)
- 1/4 cup dry white wine (or more chicken stock as substitute)
- 1/2 cup low sodium chicken or vegetable stock
- 1 cup thickened / heavy cream (full fat)
- 1/2 cup finely and freshly grated Parmesan cheese
- 2 tbsp finely sliced chives (optional, can substitute parsley, green onions, or omit)
Instructions
- Cut each chicken breast in half horizontally to create 4 thin chicken steaks in total for even cooking.
- Sprinkle each side of the chicken pieces evenly with salt and black pepper, then dust both sides with flour, using your fingers to coat thoroughly for a light crust.
- Melt 15g butter in a large non-stick frying pan over medium-high heat. Add the chicken pieces and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove chicken from pan, cover to keep warm.
- In the same pan, add the remaining 30g butter and increase heat to high. Add sliced mushrooms and cook for 4 minutes until edges start turning golden brown.
- Add the minced garlic along with a pinch of salt and pepper. Continue to cook for another minute until both garlic and mushrooms are golden and fragrant.
- Pour in the white wine; it will bubble actively and produce steam. Scrape the bottom of the pan to release any browned bits and cook for 30 seconds until the wine evaporates mostly and the raw alcohol smell dissipates.
- Add the chicken stock and cook vigorously for 1 minute to reduce most of the liquid. Then stir in the heavy cream, lower heat to medium, and let simmer for 2 minutes until the sauce thickens and reduces slightly.
- Stir in the grated Parmesan cheese until melted and incorporated. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Return the cooked chicken back into the pan with the sauce for about 30 seconds to warm through and absorb flavors. Garnish with finely sliced chives.
- Serve the chicken and creamy mushroom sauce directly from the pan allowing everyone to help themselves, or plate each portion and spoon sauce over individually. Ideal accompaniments include mashed potatoes or rice to soak up the delicious sauce.
Notes
- This dish is perfect for a quick weeknight dinner.
- It can impress guests with minimal effort.
- Serve with mashed potatoes or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 571
- Sugar: 1g
- Sodium: 800mg
- Fat: 39g
- Saturated Fat: 24g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 150mg