Chicken Breast in Creamy Mushroom Sauce











Ingredients
CRISPY 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
- 15g / 1 tbsp unsalted butter
Mushroom Sauce
- 30g / 2 tbsp unsalted butter
- 300g / 10 oz mushrooms, sliced (button or Swiss brown)
- 2 garlic cloves, minced
- 1/4 cup dry white wine (sub more chicken stock)
- 1/2 cup chicken or vegetable stock, low sodium
- 1 cup thickened / heavy cream, full fat
- 1/2 cup parmesan, finely and freshly grated
For serving
- 2 tbsp chives, finely sliced (optional) – sub parsley, green onions, or omit
Instructions
- 1
Split breast - Cut each breast in half horizontally to form 4 thin steaks in total.
- 2
Dust with flour - Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- 3
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 from pan, cover and keep warm.
- 4
Cook mushrooms - 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.
- 5
Add garlic later - Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
- 6
Deglaze skillet - Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
- 7
Make creamy sauce - 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.
- 8
Add parmesan - Stir in parmesan, taste and add more salt and pepper if needed.
- 9
Finish chicken in sauce - 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.
- 10
Sides - Ideal served with mashed potato or rice – something to soak in that amazing sauce! See Note 5 for suggestions.



