Description
This Chicken with Creamy Mushroom Sauce recipe combines tender, lightly-floured chicken breasts cooked to a golden crisp with a rich, elegant mushroom sauce made from sautéed mushrooms, garlic, white wine, chicken stock, cream, and parmesan. Perfect for a quick yet impressive dinner, it pairs beautifully with mashed potatoes or rice to soak up the luscious sauce.
Ingredients
Scale
Chicken
- 2 large chicken breasts, boneless skinless (~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
Mushroom Sauce
- 30g / 2 tbsp unsalted butter
- 300g / 10 oz mushrooms (button or Swiss brown), sliced
- 2 garlic cloves, minced
- 1/4 cup dry white wine (or substitute additional chicken stock)
- 1/2 cup low sodium chicken or vegetable stock
- 1 cup full fat thickened / heavy cream
- 1/2 cup finely and freshly grated parmesan
- 2 tbsp chives, finely sliced (optional; can substitute parsley or green onions or omit)
Instructions
- Split breast: Cut each chicken breast in half horizontally to create 4 thin steaks total, allowing them to cook quickly and evenly.
- Dust with flour: Sprinkle each side of the chicken steaks with salt and pepper, then dust with flour. Use your fingers to coat all surfaces evenly to create a lightly-floured crust that crisps up when cooked.
- 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 chicken from pan, cover loosely to keep warm.
- Cook mushrooms: In the same pan, add the remaining 30g butter and increase heat to high. Add sliced mushrooms and cook for 4 minutes until they start to turn golden brown on the edges.
- Add garlic: Add minced garlic along with a pinch of salt and pepper, cooking for another minute until the mushrooms and garlic are fragrant and golden.
- Deglaze skillet: Pour in the white wine; it will bubble and steam. Cook for about 30 seconds while scraping the bottom of the pan to loosen browned bits, until the wine mostly evaporates and the alcohol smell dissipates.
- Make creamy sauce: Add the chicken stock and cook vigorously for 1 minute to reduce it mostly. Then add heavy cream, reduce heat to medium, and simmer for 2 minutes until sauce thickens slightly.
- Add parmesan: Stir in the finely grated parmesan cheese, then taste and adjust seasoning with salt and pepper as needed.
- Finish chicken in sauce: Return the cooked chicken steaks to the pan with the sauce for 30 seconds to warm through. Garnish with sliced chives and serve directly from the pan or transfer to a serving platter.
- Serving suggestion: Serve with mashed potato or rice to soak up the creamy mushroom sauce.
Notes
- This creamy mushroom sauce is elevated by the addition of white wine, parmesan, and chicken stock, making it elegant enough for company while still quick to prepare.
- The lightly-floured coating on the chicken creates a crispy texture that gives the sauce something to cling to – don’t skip this step.
- Substitute more chicken stock for the white wine if preferred or to keep the dish alcohol-free.
- Chives add a fresh herbal note but can be substituted with parsley or green onions or omitted entirely.
- Best served with sides like mashed potatoes or rice to fully enjoy the rich sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 571 kcal
- Sugar: 2 g
- Sodium: 703 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 210 mg
