Chicken with Creamy Mushroom Sauce

★★★★★ 1 Review
agilagan avatar
By ALMA ILAGAN
from kennesaw, GA

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!

serves 4
prep time 10 Min
cook time 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
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How To Make

  • 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.

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