About This Recipe:
This chicken with mushroom cream sauce recipe is a fun and delicious way to spruce up boring old chicken breasts. The key to this recipe is to pound the chicken super thin so that there’s a lot of surface area to brown, and the chicken cooks faster so it stays tender. This is a slightly lighter version of a normal mushroom cream sauce, but it’s definitely not lacking in flavor. I like serving this with a side of rice pilaf, and a little salad.
Ingredients (4 servings)
-4 boneless skinless chicken breasts (about 1.5 lbs,) pounded very thin
-1/4 cup flour
-2 tbls butter
-8 oz crimini mushrooms, sliced
-2 garlic cloves, minced
-1 cup chicken broth
-1/2 tsp dijon mustard
-1/4 cup heavy cream
-1/4 cup parsley, finely chopped
-Salt and pepper
Instructions (45 minutes)
1. Pour the flour into a shallow dish and season with salt and pepper. Dredge each chicken breast in the flour to lightly coat both sides.
2. In a large skillet over medium high heat, pour in 2 tbls of olive oil and brown the chicken for about 4 minutes per side. Do this in multiple batches if necessary so that the chicken does not overlap. Transfer the chicken to a dish.
3. Melt the butter and then sauté the mushrooms for 5 minutes until golden brown and fully cooked. Remove to the same dish as the chicken.
4. Sauté the garlic for 1 minute, then pour in the chicken broth and whisk in the dijon mustard. Bring to a boil and simmer on low heat for 5 minutes to reduce.
5. Stir in the heavy cream and return the chicken and mushrooms to the skillet. Simmer for another 5 minutes and then sprinkle the parsley on top.