Chicken Creamy Mushrooms (Printable Version)

Sautéed chicken breast bathed in a creamy sauce packed with mushrooms and parmesan. Awesome for an easy but stylish dinner.

# What You'll Need:

→ Crispy Chicken

01 - 15g unsalted butter (about a tablespoon)
02 - 1/4 cup regular flour
03 - Big pinch of salt
04 - Fresh cracked black pepper, use however much you like
05 - 2 big chicken breasts, skin and bones removed (about 600-700g in total)

→ Mushroom Sauce

06 - 1/2 cup parmesan, grated fresh and really fine
07 - 1 cup thick heavy cream, full-fat for best results
08 - 1/2 cup chicken or veggie stock, try for low salt
09 - 1/4 cup dry white wine
10 - 2 garlic cloves, chopped up small
11 - 300g mushrooms, sliced (button or Swiss brown both work)
12 - 30g unsalted butter (that’s two tablespoons)

→ To Serve

13 - Chives, finely snipped (about 2 tablespoons, totally optional—or use green onions or parsley instead)

# Step-by-Step Guide:

01 - Scoot those chicken fillets back into your pan, let them soak in that creamy sauce for half a minute. Sprinkle over some chives, then serve right from the skillet for sharing—or move them to plates and ladle that sauce all over, chives on top if you want.
02 - Drop in your grated parmesan and mix until it blends in. Grab a spoon and taste the sauce—add some more salt or pepper if you think it needs it.
03 - Pour in the stock, let it really bubble for a minute to thicken up a bit. Next, add your cream, turn down the heat to medium, and simmer for about two minutes—just until things get a little thicker.
04 - Splash the dry white wine into the pan. Let it get fizzy and cook for half a minute, scrape up all those brown bits from the pan until most of the wine’s cooked off.
05 - Toss the minced garlic in, plus a little salt and pepper. Stir for a minute—wait until you see the mushrooms and garlic going golden.
06 - With your heat set high, melt in the last bit of butter. Throw in your sliced mushrooms and cook for four minutes, letting those edges get some color.
07 - Put 15g of butter in a big non-stick pan and set it to medium-high. Cook each chicken piece around 2½ minutes per side—just until they’re gold and cooked through. Lift out, cover up, and keep warm.
08 - Sprinkle salt and pepper on both chicken sides. Dust the fillets with flour, covering them all over, but shake off any extra.
09 - Grab a sharp knife and split each chicken breast sideways to get four thin cutlets.

# Additional Notes:

01 - Use a wedge of parmesan for grating—it melts smoother than the pre-shredded kind that can go lumpy.
02 - Wine brings a bunch of flavor and helps you scrape browned bits off the pan—if you’d rather skip it, just add more broth.
03 - Got leftovers? Pop both chicken and sauce in the fridge for up to three days. Warm gently so the chicken stays juicy.
04 - Pile this on mashed potatoes, noodles, rice, or grab some crusty bread to scoop up every bit of that sauce.

Go Back