Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken breast in creamy mushroom sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Breast in Creamy Mushroom Sauce is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Chicken Breast in Creamy Mushroom Sauce is something which I have loved my entire life. They’re fine and they look fantastic.
The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat. And it's a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock/broth. In this homemade cream of mushroom chicken recipe, pan fried chicken breasts are cooked to golden-brown perfection and cloaked in the creamiest This chicken with creamy mushroom sauce brings you back to real-time when dinner needs to be up and on the table, to serve hungry eaters. Chicken breasts also take to sauces well.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken breast in creamy mushroom sauce using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chicken Breast in Creamy Mushroom Sauce:
- Take 3 tbsp olive oil - divided
- Prepare 3 large boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves
- Take 1/2 small yellow onion - finely diced
- Make ready 8 oz white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced)
- Make ready 1 clove garlic - minced
- Get 1/2 tsp dried thyme
- Get 1 1/4 cup unsalted or low sodium beef broth or stock
- Get 2 tsp balsamic vinegar
- Get 2/3 cup heavy cream
- Make ready 1 tbsp fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture)
- Prepare sea salt and black pepper
- Make ready garlic powder
- Take onion powder
In the pan with the sauce put the chicken, sprinkle it with herbs and simmer on low heat Chicken breast in creamy mustard sauce with mushrooms. The combination of cream and mustard is considered classic and is widely used. Juicy and moist chicken breast in creamy mushroom sauce with butternut squash. Cream - the sauce is a bit lightened up, because I used sour cream instead of heavy cream, as I usually do.
Instructions to make Chicken Breast in Creamy Mushroom Sauce:
- First thing, prep your onions, mushrooms and garlic. Set aside. To split chicken breasts: lay breast flat on clean cutting board, find the halfway point between top and bottom. Using a very sharp knife, carefully cut horizontally through the breast as if you would a butterfly cut. Instead of stopping when you reach the other side, finish cutting all the way through to completely split top and bottom. Repeat with remaining breasts so you have 6 thin breast pieces.
- Season both sides of breast pieces with desired amounts of salt, pepper, garlic and onion powders. Heat a large, deep sided saute pan over medium heat. When hot (a drop of water "sizzles") add 2 tbs olive oil and swirl to coat.
- Add chicken breasts to hot pan, arranged so they will all fit flat but not overlapping. Cook On the first side, untouched, for 5 minutes to get a nice, browned sear. When first side is done breasts will "release" from the pan easily.
- Flip each breast to sear second side and finish cooking, about 5 minutes more, again untouched for best sear. Remove to plate, tent with foil to keep warm and set aside.
- Add onion to hot pan and cook until translucent, about 2 minutes. Add sliced mushrooms, sprinkle minced garlic, thyme and a pinch of s&p on top, then drizzle with remaining 1tbs olive oil. Stir to combine everything.
- Cook until mushrooms begin to exude their juices and shrink down, stirring frequently and scraping up brown bits that have been stuck to pan. About 5 - 7 minutes more.
- Add beef broth. Increase heat to medium high to bring to a boil until broth has reduced slightly (not quite by half) about 5 - 7 minutes again. No need to stir more than a couple times here.
- Reduce heat to medium low. Add balsamic vinegar and heavy cream. Stir to incorporate fully. Simmer some more until sauce begins to thicken. Again, this took about 5 minutes for me.
- Stir in freshly grated cheese until melted into sauce, this will also help thicken some more. Return chicken breasts to pan, turn to coat in sauce. Turn heat to low, cover and let sit 5 minutes to warm chicken through.
- Serve with sauce drizzled on top and a crisp side salad for a lower carb option, or any other desired sides. Enjoy!
Juicy and moist chicken breast in creamy mushroom sauce with butternut squash. Cream - the sauce is a bit lightened up, because I used sour cream instead of heavy cream, as I usually do. But it's slightly sour and tangy and works here perfectly and balances rather heavy mushrooms and pumpkin. This Chicken with Creamy Mushroom Sauce is a simple, yet elegant dish; featuring boneless, skinless chicken breasts in a delicious, creamy, white wine and mushroom sauce. You will love preparing this delicious pan-fried chicken breast with creamy mushroom sauce for your lunch or dinner.
So that is going to wrap this up for this exceptional food chicken breast in creamy mushroom sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
