Chicken Breast in Creamy Mushroom Sauce
Ingredients:
For the Chicken:
2 large chicken breasts, boneless and skinless
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
For the Mushroom Sauce:
1 tablespoon unsalted butter
2 cloves garlic, minced
10 oz (300g) mushrooms, sliced
1/4 cup (60ml) dry white wine (optional)
1 cup (250ml) chicken broth
1 cup (250ml) heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Season the chicken breasts generously with salt and pepper on both sides.
Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of butter. Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown and any liquid released has evaporated.
If using, add the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let it cook for 1-2 minutes until slightly reduced.
Pour in the chicken broth and bring to a simmer. Allow the mixture to simmer for 3-4 minutes to reduce slightly.
Reduce the heat to medium-low and pour in the heavy cream. Stir well to combine and let the sauce simmer gently for another 3-4 minutes until thickened.
Taste the sauce and adjust seasoning with salt and pepper, if needed.
Return the cooked chicken breasts to the skillet, along with any juices that have collected on the plate. Spoon the mushroom sauce over the chicken.
Allow the chicken to heat through in the sauce for another 2-3 minutes.
Garnish with chopped parsley before serving.
Serve the chicken breast in creamy mushroom sauce hot, with your choice of side dishes like mashed potatoes, rice, or pasta.