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Chicken Breast with Creamy Mushroom Sauce ~ Serves 4
Prep 5 mins ~ Cook 15 mins

A quick 20-minute chicken dinner that’s simple enough for midweek but elegant enough for company, a versatile Creamy Mushroom Sauce served with a lightly crusted chicken breast.
It’s as tasty as it looks and is very, very, very good!


Crispy Chicken
2 chicken breasts, large (boneless skinless, 600-700g / 1.2 – 1.4 lb total)
1/2 teaspoon salt
black pepper
1/4 cup flour
15g / 1 tablespoon unsalted butter

Mushroom Sauce
30g / 2 tablespoons unsalted butter
300g / 10 oz mushrooms , sliced (button or Swiss brown)
2 garlic cloves , minced
1/4 cup dry white wine (sub more chicken stock)
1/2 cup chicken or vegetable stock , low sodium
1 cup thickened / heavy cream , full fat
1/2 cup parmesan , finely and freshly grated

For serving
2 tablespoons chives , finely sliced (optional) – sub parsley, green onions, or omit

Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.

Sides: Ideal served with mashed potato or rice – something to soak in that amazing sauce!


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