Creamy Mushroom Chicken Recipe
Ingredients
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt (divided)
- ¼ teaspoon ground black pepper
- 1½-2 pounds boneless, skinless chicken breasts (pounded flat or sliced thinly)
- 4 tablespoons unsalted butter (or olive oil, divided)
- 1 small shallot (finely chopped)
- 3 cloves garlic (minced)
- 16 ounces cremini mushrooms (sliced)
- ¼ cup white wine
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (room temperature)
- 1 tablespoons cornstarch (+ 2 tablespoons water)
- 1 tablespoon lemon juice (from ½ lemon)
- Chopped fresh thyme (optional, for serving)
Instructions
- 1
Whisk
- 2
In a shallow dish, whisk together the flour, 1 teaspoon of salt, and ¼ teaspoon of black pepper.
- 3
Dredge the chicken breasts in the flour mixture.
- 4
Add 2 tablespoons of butter to a large skillet set over medium-high heat.
- 5
Brown
- 6
Once the butter is melted, sauté each chicken breast for 3 minutes per side until golden brown. You will need to do this in batches. Use 1 more tablespoon of butter for the second batch. Once the chicken is browned, set aside on a plate.
3 min - 7
Sauté
- 8
Add in another tablespoon of butter. Once melted, add in the shallot and garlic and sprinkle with the remaining ½ teaspoon salt. Sauté for for 3-4 minutes until softened.
4 min - 9
Add in the mushrooms and a dash of salt and sauté for a few minutes until tender.
- 10
Simmer
- 11
Pour in the wine and chicken broth, and add the chicken back in, and simmer for 5 minutes.
5 min - 12
Thicken
- 13
Stir in the heavy cream, and cook for another 1-2 minutes. Add in the cornstarch slurry and let the mixture simmer for a couple more minutes until thickened.
2 min - 14
Finish with a squeeze of lemon juice and a sprinkle of chopped thyme.
Nutrition
Per serving (based on 4 servings)
