Description
A succulent chicken dish featuring boneless, skinless chicken breasts cooked in a creamy mushroom sauce enriched with garlic, white wine, chicken broth, Parmesan cheese, and fresh herbs. Perfect for a comforting dinner with rich flavors and a smooth, velvety sauce.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5-8 oz. each)
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Sauce
- 3 cloves garlic, minced
- 12 oz. white mushrooms, sliced
- 1 tablespoon flour
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- Parsley or chives, to garnish
Instructions
- Season Chicken: Season both sides of the chicken breasts with salt and pepper evenly to enhance flavor before cooking.
- Sear Chicken: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown, about 5 minutes per side. Once done, remove the chicken from the skillet and set aside on a plate.
- Deglaze Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Cook for about 30 seconds until most of the wine has evaporated, adding deep flavor to the sauce base.
- Sauté Mushrooms: Add the remaining 1 tablespoon of butter to the skillet and sauté the sliced mushrooms until softened and their liquid has evaporated, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook until fragrant, approximately 30 seconds, to infuse the sauce with aroma.
- Incorporate Flour: Sprinkle the flour over the mushroom mixture and cook, stirring constantly for 1 minute to eliminate the raw flour taste and thicken the sauce.
- Add Liquids: Lower the heat to medium-low. Slowly pour in the chicken broth and heavy cream, stirring continuously. Bring the mixture to a gentle boil.
- Melt Cheese: Gradually add the Parmesan cheese in batches, stirring constantly until it melts smoothly into the sauce, creating a creamy texture.
- Season Sauce: Taste the sauce and add salt and pepper as needed to balance the flavors.
- Simmer Sauce: Let the sauce gently simmer until it thickens slightly and becomes creamy, about 3 minutes.
- Finish Cooking Chicken: Return the chicken breasts along with any juices collected on the plate back into the skillet. Simmer everything together for 2 minutes until the chicken is heated through and reaches an internal temperature of 165°F.
- Garnish and Serve: Garnish the finished dish with freshly chopped parsley or chives for color and fresh flavor. Serve hot and enjoy your meal.
Notes
- Use smaller chicken breasts (5-8 oz. each) for even cooking; if breasts are large, slice them in half lengthwise to create cutlets.
- Enhance flavor by adding herbs such as rosemary, thyme, or Italian seasoning during searing or in the sauce.
- For added nutrition, stir in baby spinach or other greens when simmering the sauce.
- A splash of lemon juice added to the cream sauce can brighten the flavors.
- Adding a teaspoon of Dijon mustard to the sauce can elevate the taste with a subtle tang.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
