Chicken with Creamy Mushroom Sauce
This 30-minute chicken with creamy mushroom sauce recipe smothers seared chicken breasts in a creamy and delicious white wine mushroom sauce.
Ingredients
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 12 oz. white mushrooms, sliced
- 1 tablespoon flour
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- Parsley or chives, to garnish
Directions
- 1
Season both sides of the chicken breasts with salt and pepper.
- 2
In a 12″ skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown, about 4-5 minutes per side. Remove chicken to a plate and set aside.
- 3
Pour in white wine to deglaze the pan, scrape up any browned stuck-on bits and cook for about 30 seconds or until wine has mostly evaporated.
- 4
In the same skillet, add the remaining 1 tablespoon of butter and saute mushrooms until soft and the liquid has cooked down, about 5 minutes.
- 5
Toss in garlic and saute until fragrant, about 30 seconds.
- 6
Add flour, cook and stir for about 1 minute to remove the raw flour taste.
- 7
Reduce heat to medium-low, pour in chicken broth and heavy cream and bring to a gentle boil. Add Parmesan cheese in batches, stirring continuously until the cheese melts smoothly into the sauce.
- 8
Do a taste test and season with salt and pepper to taste, if needed.
- 9
Simmer the sauce gently until it has reduced a little and is thick and creamy, about 2-3 minutes.
- 10
Return chicken and plate juices to skillet and simmer for another 2 minutes or until chicken is warmed through and internal temperature reads 165°F.
- 11
Garnish with fresh chopped parsley (optional) or chives and dish and serve hot.
- 12
Enjoy!