This is one of those 'keepers' - a quick 20-minute chicken dinner that’s simple enough for midweek but elegant enough for company. The creamy mushroom sauce is served with a lightly crusted chicken breast. It’s as tasty as it looks and is very, very, very good!
Chicken breasts can be boring on the plate with little flavour in the lean meat. The sauce brings richness, flavour and in fact, a real WOW factor. It’s a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock/broth.
Because the sauce is so delicious you want a vehicle to gather up the flavour - mashed potatoes, butter noodles or rice. Of course, some warm bread would serve you well in this regard.
A crisp salad or green vegetable would round out the plate.
Enjoy!
Chicken with Creamy Mushroom Sauce
Chicken:
2 chicken breasts, large (boneless skinless, ~600-700g / 1.2 – 1.4 lb total)
1/2 tsp salt
black pepper
1/4 cup flour
1 tbsp unsalted butter
Mushroom Sauce:
2 tbsp unsalted butter
10 oz mushrooms, sliced (button or Swiss brown)
2 garlic cloves, minced
1/4 cup dry white wine
1/2 cup chicken or vegetable stock, low sodium
1 cup heavy cream, full fat (light cream or milk will curdle)
1/2 cup parmesan, finely and freshly grated
For serving:
2 tbsp chives, finely sliced (optional) – sub parsley, green onions, or omit
Cut each breast in half horizontally to form 4 thin steaks in total<
Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
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.
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.
Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
Add white wine. Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
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.
Stir in parmesan, taste and add more salt and pepper if needed.
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.
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