Homemade Cream of Mushroom Chicken
Ingredients
The Chicken
-
2
pieces
boneless skinless chicken breasts (6 to 8 ounces each)
-
to taste
kosher salt and freshly ground black pepper
The Sauce
-
2
cups
mixed mushrooms, sliced
-
2
tablespoons
minced shallots
-
4
tablespoons
butter, divided
-
1
tablespoon
olive oil
-
½
cup
white wine
-
½
cup
chicken broth
-
2
tablespoons
whipping cream
-
2
teaspoons
fresh thyme leaves
-
½
piece
lemon, zested
-
to taste
chopped parsley, for garnish
Instructions
- Cut each chicken breast in half horizontally and pound to about ½ inch thick.
- Season the chicken with salt and pepper, then melt half the butter with olive oil in a skillet.
- Cook two chicken breasts for 5-7 minutes on each side, then transfer to a plate.
- Repeat the cooking process with the remaining chicken breasts.
- In the same skillet, melt another tablespoon of butter and add mushrooms and shallots, cooking until softened.
- Add white wine and chicken broth, bring to a boil, and reduce by half.
- Stir in whipping cream, thyme, and the last tablespoon of butter, then add lemon zest.
- Serve the mushroom sauce over the chicken and garnish with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
295
Total fat
20g
Total carbohydrates
11g
Total protein
15g
Sodium
289mg
Cholesterol
77mg
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