Chicken Breast Creamy Mushroom Sauce (Print Version)
# Ingredients:
→ Crispy Chicken
01 -
2 large boneless skinless chicken breasts (approximately 600-700g total)
02 -
1/2 teaspoon salt
03 -
Freshly ground black pepper, to taste
04 -
1/4 cup plain flour
05 -
15g (1 tablespoon) unsalted butter
→ Mushroom Sauce
06 -
30g (2 tablespoons) unsalted butter
07 -
300g mushrooms (button or Swiss brown), sliced
08 -
2 garlic cloves, minced
09 -
1/4 cup dry white wine
10 -
1/2 cup low sodium chicken or vegetable stock
11 -
1 cup full-fat thickened or heavy cream
12 -
1/2 cup parmesan, finely and freshly grated
→ To Serve
13 -
2 tablespoons chives, finely sliced (optional, or use parsley or green onions)
# Instructions:
01 -
Cut each chicken breast in half horizontally to form four thin fillets.
02 -
Season both sides of the chicken with salt and black pepper. Lightly coat each side with flour and spread it evenly.
03 -
Heat 15g of butter in a large non-stick frying pan over medium-high heat. Cook the chicken fillets for 2.5 minutes per side until golden brown and just cooked through. Remove from the pan, cover, and keep warm.
04 -
Add the remaining butter to the same pan and raise the heat to high. Add sliced mushrooms and cook for 4 minutes until they start to brown at the edges.
05 -
Add minced garlic and a pinch of salt and pepper to the pan. Cook for 1 more minute until both mushrooms and garlic are golden.
06 -
Pour in the dry white wine. Allow it to bubble and simmer for 30 seconds, scraping the bottom of the pan, until most of the wine has evaporated.
07 -
Add chicken or vegetable stock and let it simmer vigorously for 1 minute to reduce. Add the cream, reduce heat to medium, and cook for 2 minutes until the sauce thickens slightly.
08 -
Stir in the freshly grated parmesan. Taste and adjust salt and pepper if necessary.
09 -
Return the chicken fillets to the pan and warm through in the sauce for 30 seconds. Garnish with chives and serve in the pan for sharing, or plate portions individually with sauce and additional chives as desired.
# Notes:
01 -
Freshly grate parmesan from a block for best melting results; pre-grated varieties do not melt smoothly in sauces.
02 -
Dry white wine adds complexity and aids deglazing; substitute with extra stock if preferred.
03 -
Store leftovers with sauce in the refrigerator for up to 3 days and reheat gently to avoid overcooking the chicken.
04 -
Serve with sides such as mashed potato, rice, pasta, or crusty bread to absorb the sauce.