Creamy Mushroom Chicken

Cook Time
25 mins

Calories
563

Serving Size
4

Carbs
7.9

Fat
25.8

Protein
68.7

Exactly what it sounds like :)

Prep Ingredients: In a large plastic bag, add flour, half of the salt and half of the black pepper. Shake well to mix. Add chicken breast halves. Toss to fully dredge in flour. Set aside. Wash and thin slice mushrooms. Thin slice garlic.
Cook Chicken: In a large skillet, heat half of the cooking oil. Remove chicken breasts from plastic bag (shake off access flour). Place in skillet in single layer. Cook undisturbed until nice brown crust forms. Flip and cook other side until chicken is cooked through. 3-4 minutes each side.
Sauté Mushrooms : Once chicken is cooked, remove and set aside in a plate. In now empty skillet, add remaining cooking oil, butter, garlic, thyme, chili flakes, sliced mushrooms and remaining salt. Sauté mushrooms until water is almost evaporated. (4-5 minutes)
Deglaze: Add white wine and let the alcohol cook off leaving behind just the flavor of wine. (about 3 minutes) While simmering, use rubber spatula to scrap off any tasty bits still stuck at the bottom of skillet.
Make Mushroom Cream Sauce: Now add chicken stock, heavy cream. Bring to boil and then simmer until sauce thickens. (4-5 minutes) When sauce starts to thicken, add parmesan cheese. Mix until fully melted. Taste and adjust salt. Add all remaining black pepper.
Finish, Garnish and Serve: Return cooked chicken breast along with any juices collected in plate to the skillet. Heat on low until chicken is heated through. Garnish with fresh chopped herbs. Serve hot with side of rice or pasta.

comments:

Print Friendly Version Log in to bookmark!

Exactly what it sounds like :)

Prep Ingredients: In a large plastic bag, add flour, half of the salt and half of the black pepper. Shake well to mix. Add chicken breast halves. Toss to fully dredge in flour. Set aside. Wash and thin slice mushrooms. Thin slice garlic.
Cook Chicken: In a large skillet, heat half of the cooking oil. Remove chicken breasts from plastic bag (shake off access flour). Place in skillet in single layer. Cook undisturbed until nice brown crust forms. Flip and cook other side until chicken is cooked through. 3-4 minutes each side.
Sauté Mushrooms : Once chicken is cooked, remove and set aside in a plate. In now empty skillet, add remaining cooking oil, butter, garlic, thyme, chili flakes, sliced mushrooms and remaining salt. Sauté mushrooms until water is almost evaporated. (4-5 minutes)
Deglaze: Add white wine and let the alcohol cook off leaving behind just the flavor of wine. (about 3 minutes) While simmering, use rubber spatula to scrap off any tasty bits still stuck at the bottom of skillet.
Make Mushroom Cream Sauce: Now add chicken stock, heavy cream. Bring to boil and then simmer until sauce thickens. (4-5 minutes) When sauce starts to thicken, add parmesan cheese. Mix until fully melted. Taste and adjust salt. Add all remaining black pepper.
Finish, Garnish and Serve: Return cooked chicken breast along with any juices collected in plate to the skillet. Heat on low until chicken is heated through. Garnish with fresh chopped herbs. Serve hot with side of rice or pasta.