Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, chicken breast in creamy mushroom sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Chicken Breasts with Mushroom Cream Sauce is an excellent go to if you are entertaining or want to prepare a meal for a special occasion. While the cream and cognac are a bit indulgent, this recipe is not as fancy as it seems.
Chicken Breast in Creamy Mushroom Sauce is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Chicken Breast in Creamy Mushroom Sauce is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken breast in creamy mushroom sauce using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chicken Breast in Creamy Mushroom Sauce:
- Make ready 3 tbsp olive oil - divided
- Make ready 3 large boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves
- Prepare 1/2 small yellow onion - finely diced
- Prepare 8 oz white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced)
- Make ready 1 clove garlic - minced
- Make ready 1/2 tsp dried thyme
- Make ready 1 1/4 cup unsalted or low sodium beef broth or stock
- Get 2 tsp balsamic vinegar
- Get 2/3 cup heavy cream
- Get 1 tbsp fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture)
- Make ready sea salt and black pepper
- Get garlic powder
- Take onion powder
Pass the Parmesan cheese to sprinkle on top of plate. Chicken breasts can be pretty bland but I like to think of them as a blank canvas. So we season the chicken with some thyme and rosemary and pan-sear it. At this point, it's already good on its own, but we'll also be adding some mushrooms in a rich and creamy sauce seasoned with a little garlic, mustard and smoked paprika.
Steps 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!
There are few meals as tasty as this Chicken with Mushroom Cream Sauce. Tender chicken breast is seasoned and cooked with a ultra creamy sauce made with sautéed mushrooms and parmesan cheese. The creamy mushroom sauce is what really makes this chicken dish. It starts out with caramelizing onions and mushrooms, then adding heavy cream, chicken broth, dijon mustard, and Worcestershire. Finally, you add the pan seared chicken breast back in all this creamy goodness, and it's ready to serve with a little garnish of fresh parsley and.
So that is going to wrap it up for this exceptional food chicken breast in creamy mushroom sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
