How to Prepare Delicious Chicken Breast in Creamy Mushroom Sauce

Chicken Breast in Creamy Mushroom Sauce. The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to what is an otherwise very lean meat. And it's a notch above the usual basic mushroom sauce recipes, thanks to a splash of white wine, parmesan and chicken stock/broth. Chicken breasts also take to sauces well.

I found the sauce accompanying a pasta recipe on Bon Appetit years ago. You will love preparing this delicious pan-fried chicken breast with creamy mushroom sauce for your lunch or dinner. You can also replace the chicken breast in this recipe for chicken thighs if you like the flavor better. Chicken Breast in Creamy Mushroom Sauce very diverse and have mind taste that unique. Some kinds of Chicken Breast in Creamy Mushroom Sauce recipes are also sufficient easy to process and do not pick up lengthy. Although not everyone likes Chicken Breast in Creamy Mushroom Sauce food, currently several people are getting attached and like the various Chicken Breast in Creamy Mushroom Sauce foods on hand. This could be visible from the number of restaurants that prepare Chicken Breast in Creamy Mushroom Sauce as one of the dishes. You can cook Chicken Breast in Creamy Mushroom Sauce using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Chicken Breast in Creamy Mushroom Sauce

1. Prepare 3 tbsp of olive oil - divided.
2. You need 3 large of boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves.
3. Prepare 1/2 small of yellow onion - finely diced.
4. It's 8 oz of white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced).
5. It's 1 clove of garlic - minced.
6. Prepare 1/2 tsp of dried thyme.
7. You need 1 1/4 cup of unsalted or low sodium beef broth or stock.
8. Prepare 2 tsp of balsamic vinegar.
9. You need 2/3 cup of heavy cream.
10. Prepare 1 tbsp of fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture).
11. Prepare of sea salt and black pepper.
12. It's of garlic powder.
13. It's of onion powder.

This Chicken with Creamy Mushroom Sauce is a simple, yet elegant dish; featuring boneless, skinless chicken breasts in a delicious, creamy, white wine and mushroom sauce. Mushroom sauce should be salt, pepper and thicken with flour. In the pan with the sauce put the chicken, sprinkle it with herbs and simmer on low heat Chicken breast in creamy mustard sauce with mushrooms. The combination of cream and mustard is considered classic and is widely used.

Chicken Breast in Creamy Mushroom Sauce step by step

1. First thing, prep your onions, mushrooms and garlic. Set aside. To split chicken breasts: lay breast flat on clean cutting board, find the halfway point between top and bottom. Using a very sharp knife, carefully cut horizontally through the breast as if you would a butterfly cut. Instead of stopping when you reach the other side, finish cutting all the way through to completely split top and bottom. Repeat with remaining breasts so you have 6 thin breast pieces..
2. Season both sides of breast pieces with desired amounts of salt, pepper, garlic and onion powders. Heat a large, deep sided saute pan over medium heat. When hot (a drop of water "sizzles") add 2 tbs olive oil and swirl to coat..
3. Add chicken breasts to hot pan, arranged so they will all fit flat but not overlapping. Cook On the first side, untouched, for 5 minutes to get a nice, browned sear. When first side is done breasts will "release" from the pan easily..
4. Flip each breast to sear second side and finish cooking, about 5 minutes more, again untouched for best sear. Remove to plate, tent with foil to keep warm and set aside..
5. Add onion to hot pan and cook until translucent, about 2 minutes. Add sliced mushrooms, sprinkle minced garlic, thyme and a pinch of s&p on top, then drizzle with remaining 1tbs olive oil. Stir to combine everything..
6. Cook until mushrooms begin to exude their juices and shrink down, stirring frequently and scraping up brown bits that have been stuck to pan. About 5 - 7 minutes more..
7. Add beef broth. Increase heat to medium high to bring to a boil until broth has reduced slightly (not quite by half) about 5 - 7 minutes again. No need to stir more than a couple times here..
8. Reduce heat to medium low. Add balsamic vinegar and heavy cream. Stir to incorporate fully. Simmer some more until sauce begins to thicken. Again, this took about 5 minutes for me..
9. Stir in freshly grated cheese until melted into sauce, this will also help thicken some more. Return chicken breasts to pan, turn to coat in sauce. Turn heat to low, cover and let sit 5 minutes to warm chicken through..
10. Serve with sauce drizzled on top and a crisp side salad for a lower carb option, or any other desired sides. Enjoy!.

Cremini mushrooms in this chicken mushroom spinach combination taste amazing! Used half heavy cream (because I had in frig). This lactose free creamy mushroom sauce is made with delicious bacon and LACTAID® Milk. This low-carb and keto friendly dish is The chicken breasts are cut in half horizontally to help the chicken cook fast and make thinner fillets. Mushrooms: This recipe will work with just about.

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