Description
Tender boneless chicken breasts pan-seared to a golden brown and served with a luscious creamy mushroom sauce made with white wine, garlic, Parmesan cheese, and fresh herbs.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5-8 oz. each)
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Sauce
- 3 cloves garlic, minced
- 12 oz. white mushrooms, sliced
- 1 tablespoon flour
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
Garnish
- Parsley or chives, to garnish
Instructions
- Season the chicken: Season both sides of the chicken breasts with salt and pepper evenly to enhance their flavor.
- Sear the chicken: In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter with olive oil. Sear the chicken breasts on each side for 5 minutes or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Deglaze the pan: Pour in the white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom. Cook for about 30 seconds until most of the wine evaporates.
- Sauté mushrooms: Add the remaining tablespoon of butter to the skillet and sauté the sliced mushrooms until they are soft and their liquid has evaporated, approximately 5 minutes.
- Add garlic: Toss in the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add flour: Sprinkle the flour over the mushrooms and garlic, stirring continuously for 1 minute to cook out the raw flour taste.
- Create sauce base: Reduce heat to medium-low, then pour in the chicken broth and heavy cream. Bring the mixture to a gentle boil.
- Incorporate Parmesan: Gradually add the grated Parmesan cheese while stirring continuously until it melts into a smooth, creamy sauce.
- Season sauce: Taste the sauce and add salt and pepper as needed to balance the flavors.
- Simmer sauce: Let the sauce simmer gently for 3 minutes until it thickens slightly and becomes rich and creamy.
- Reheat chicken in sauce: Return the chicken breasts and any accumulated juices to the skillet. Simmer for an additional 2 minutes or until the chicken is warmed through and reaches an internal temperature of 165°F.
- Garnish and serve: Garnish the finished dish with freshly chopped parsley or chives. Serve hot and enjoy.
Notes
- If using larger chicken breasts, slice them in half lengthwise to create cutlets for even cooking.
- Add herbs like rosemary, thyme, or Italian seasoning to the chicken or the cream sauce for extra flavor.
- Include baby spinach or other leafy greens in the sauce for added vegetables and color.
- A splash of fresh lemon juice can brighten the creamy sauce and balance richness.
- For a flavor kick, stir in a teaspoon of Dijon mustard into the sauce during cooking.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg
