Chicken With Creamy Mushroom Sauce Recipe

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Chicken with Creamy Mushroom Sauce

ALMA ILAGAN

By
@agilagan

I don't remember where I got this recipe but I tweaked it just a bit to my taste. It is a very delicious and flavorful dish that I decided to keep it in my recipe file. In short, it is a keeper! Hope you enjoy this dish , as much as we do!


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Serves:

4

Prep:

10 Min

Cook:

35 Min

Ingredients

4
boneless, skinless chicken breasts
salt & pepper
all purpose flour
4 Tbsp
butter

FOR THE SAUCE:

3 cups
fresh button mushrooms, sliced
1 med.
onion, sliced
2 Tbsp
butter
2
14-oz can chicken broth
1/2 cup
flour dissolved in 3/4 cup water (slurry mixture)
1 cup
heavy cream
4 Tbsp
cooking sherry, or to taste
1 tsp
lemon juice, fresh
salt & pepper

Directions Step-By-Step

1
Season chicken breasts with salt and pepper and then dredge in flour, shaking off the excess flour. Set aside.
2
Melt the 4 Tbsp butter in a large skillet over medium heat, saute the chicken until fully cooked & browned on both sides ( 170 to 175 degrees F)
Remove the chicken from the skillet and set aside.
3
Prepare the sauce:
In the same skillet, melt the 2 Tbsp butter and add the sliced onions and stir until slightly caramelized. Then add in the sliced mushrooms, stir until lightly browned.
4
Add the chicken broth and continue cooking until it boils, then reduce the heat.
Add a little hot broth to the slurry and mix it well to avoid lumps.
Pour the slurry mixture into the broth & mushrooms, stirring constantly. Continue cooking until the sauce bubbles & thickens.
5
Add the heavy cream and stir to combine.
Stir in the cooking sherry and lemon juice.
Season with salt and pepper to taste, continue to simmer for 5 mins., stirring occasionally to avoid sticking to the pan.
6
Place the chicken breast on a plate and pour the mushroom sauce over the top. Serve hot.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy