Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken breast in creamy mushroom sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chicken Breast in Creamy Mushroom Sauce is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chicken Breast in Creamy Mushroom Sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.
What goes in Chicken Breast with Creamy Mushroom Sauce 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. Remove the bay leaf, then season the sauce to taste with salt and pepper. Serve the sauce over the chicken along with the cooked pasta.
To get started with this particular recipe, we must prepare a few ingredients. You can have chicken breast in creamy mushroom sauce using 13 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Breast in Creamy Mushroom Sauce:
- Get 3 tbsp olive oil - divided
- Take 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)
- Get 1 clove garlic - minced
- Get 1/2 tsp dried thyme
- Take 1 1/4 cup unsalted or low sodium beef broth or stock
- Take 2 tsp balsamic vinegar
- Prepare 2/3 cup heavy cream
- Take 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
- Prepare onion powder
The savory cream sauce with a hint of cognac combined with the chicken and mushrooms is most satisfying. 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. and pour the creamy mushroom sauce over the chicken. You might need less time for smaller pieces of chicken, or more time for larger pieces.
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!
While the cream and cognac are a bit indulgent, this recipe is not as fancy as it seems. and pour the creamy mushroom sauce over the chicken. You might need less time for smaller pieces of chicken, or more time for larger pieces. You also know when you're cooking juicy chicken breasts in creamy mushroom sauce that dinner is going to be damn tasty too. Serve over rice, pasta or with crusty bread to mop up the sauce, this recipe is what easy dinner dreams are made of. Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!
So that is going to wrap this up for this special food chicken breast in creamy mushroom sauce recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
