Chicken Breasts in a Creamy Mushroom Sauce
Description
If you have 30 minutes, you have time to make these chicken breasts in a creamy mushroom sauce. It easy enough for a weeknight dinner and elegant enough for company. Serve with potatoes, rice or pasta and a vegetable.
Ingredients
2 T. butter, unsalted
1 lb. chicken breasts, boneless, skinless, cut in half lengthwise
salt and pepper, to taste
1 medium onion, chopped
3 cloves garlic, minced
12 oz. mushrooms, sliced (white, cremini or shiitake mushrooms)
1 T. all-purpose flour
¼ c. white wine
1 ½ c. heavy cream
1 T. parsley, for garnish
Directions
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Melt butter in a large, 12 inch cast iron skillet over medium-high heat.
Season chicken on both sides with salt and pepper; place them in the skillet; cook on both sides, about 3 - 5 minutes per side or until no longer pink inside. The time depends on thickness of the breasts. Since breasts are fairly thin, they should cook fairly fast. Transfer chicken to a platter.
Add onion and garlic to the skillet; cook for several minutes until onion is translucent and soft. Add mushrooms; stir; season generously with salt and pepper; cook for about 5 minutes, stirring occasionally. When cooked to your liking, add wine; deglaze pan by scraping the bottom of the skillet, for flavor.
Sprinkle flour over mushrooms; stir for a minute to remove the raw flour taste. Add cream; stir; cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Season to taste with salt and pepper. Add chicken breasts back into the skillet. and spoon sauce over the chicken.
Serve with sauce spooned over chicken. Garnish with parsley.
4 servings.