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Creamy Mushroom Chicken with Rich Sauce

A perfectly seared chicken breast smothered in a rich sauce with sautéed mushrooms and fresh parsley, showcasing the Creamy Mushroom Chicken.
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Cook tender chicken breasts in a rich, flavorful pan sauce featuring sautéed mushrooms and garlic.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 pound cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine or brandy
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Season the chicken breasts on both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
  3. Reduce heat to medium. Add butter to the same skillet. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8 minutes. This concentrates the mushroom flavor.
  4. Add the minced garlic and thyme to the mushrooms. Cook for 1 minute until fragrant.
  5. Pour in the white wine or brandy to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half, about 2 minutes.
  6. Pour in the chicken broth and bring to a simmer. Cook until the liquid reduces slightly, about 3 minutes.
  7. Stir in the heavy cream and let the sauce gently simmer until it thickens enough to coat the back of a spoon, about 5 minutes.
  8. Reduce the heat to low. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper.
  9. Return the cooked chicken breasts to the skillet. Spoon the rich sauce over the chicken. Garnish with fresh parsley before serving.

Notes

  • For a deeper umami flavor, use dried porcini mushrooms soaked in hot water (use the strained soaking liquid in place of some broth).
  • Serve this dish over egg noodles, mashed potatoes, or alongside roasted asparagus or green beans.
  • If you prefer a thicker sauce without adding more cheese, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering cream mixture.

Nutrition

Find it online: https://cookerykings.com/creamy-mushroom-chicken-with-rich-sauce/