Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken breast in creamy mushroom sauce. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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 Breast in Creamy Mushroom Sauce is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chicken Breast in Creamy Mushroom Sauce is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook chicken breast in creamy mushroom sauce using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Breast in Creamy Mushroom Sauce:
- Get 3 tbsp olive oil - divided
- Get 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
- Prepare 8 oz white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced)
- Take 1 clove garlic - minced
- Prepare 1/2 tsp dried thyme
- Make ready 1 1/4 cup unsalted or low sodium beef broth or stock
- Make ready 2 tsp balsamic vinegar
- Take 2/3 cup heavy cream
- Take 1 tbsp fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture)
- Take sea salt and black pepper
- Prepare garlic powder
- Take onion powder
Serve chicken immediately with mushroom sauce, garnished with parsley, if desired. This chicken recipe with creamy mushroom sauce is really mouth-watering and looks so delicious. Can I use chicken breasts instead of thigh? If so how many breasts will the sauce be appropriate for?
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!
Chicken breasts also take to sauces well. Since they're relatively lean, they love rich, cream-based sauces. This particular creamy sauce is loaded with mushrooms and seasoned with sage. I found the sauce accompanying a pasta recipe on Bon Appetit years ago. Stuffed Chicken & Creamy Mushroom Sauce.
So that’s going to wrap this up with this special food chicken breast in creamy mushroom sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
