Easy Mushroom Chicken

Easy Mushroom Chicken

from iamcooker.com
Weeknight Heroes
30 min
4 servings
482 kcal / serving

Thin chicken cutlets coated in a creamy mushroom garlic sauce. Fast, flavorful, and perfect for a weeknight.

Ingredients

  • 2big chicken breasts
  • seasoning: just salt and pepper
  • flour to coat the chicken
  • 2 tablespoonsolive oil
  • 2 tablespoonsbutter
  • 12 ouncescremini or white mushrooms, sliced up
  • a pinch (1/4 teaspoon) of italian herbs
  • 3minced garlic cloves
  • ½ cupchicken stock
  • ½ teaspoonfresh lemon juice
  • ½ teaspoondijon mustard
  • 1 cupthick cream (heavy)

Directions

  1. 1

    Slice the breasts into four pieces each and sprinkle with salt and pepper. Give them a light floury coating.

  2. 2

    Heat some oil in your pan, then cook each side of the chicken for about 4-5 minutes until they're beautifully browned. Take them out and set aside.

  3. 3

    Melt the butter and toss in the mushrooms with the Italian herbs. Cook until the mushrooms release their juices and get that nice golden look. Take them out of the pan.

  4. 4

    Stir in garlic, stock, lemon juice, and Dijon. Let it bubble and thicken up a bit—then pour in the cream.

  5. 5

    Pop the chicken and mushrooms back in. Simmer 5 minutes so the chicken warms through and the sauce gets nice and creamy.