Chicken Breast in Creamy Mushroom Sauce
A quick 20-minute chicken dinner that’s simple enough for a midweek meal but elegant enough for company, featuring a lightly crusted chicken breast served with a creamy mushroom sauce. The sauce is enriched with white wine, parmesan, and chicken stock, elevating it above standard mushroom sauce recipes. Sliced chicken breasts are dusted with flour and pan-fried to a golden crisp before being combined with sautéed mushrooms, garlic, and a luxurious, savory cream sauce. The finished dish is garnished with chives and served with your choice of sides, such as mashed potatoes, rice, or crusty bread, making it a satisfying and versatile meal.
Ingredients 12
Crispy Chicken
2 chicken breasts, large, boneless skinless
1⁄2 tsp salt
black pepper
1⁄4 cup flour
15 g unsalted butter
Mushroom Sauce
30 g unsalted butter
300 g mushrooms, sliced, button or swiss brown
2 garlic cloves, minced
1⁄4 cup dry white wine, dry
1⁄2 cup chicken stock (vegetable stock), low sodium
1 cup thickened cream (heavy cream), full fat
1⁄2 cup parmesan, finely and freshly grated
For Serving
2 tbsp chives, finely sliced, optional
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Method 8
Split : Cut chicken in half horizontally to give two thin steaks per breast so you have four steaks in total.
Season and dust: Sprinkle with and pepper, then .
Pan-fry in until golden and crispy – just 2 minutes on each side will do because the chicken is now cut helpfully thinner.
Cook mushrooms: Remove the , then melt some more to cook the in until golden. Pro tip: Add the towards the end otherwise it burns well before the mushrooms are done;
Deglaze pan: Add the – it will be bubble vigorously and be steamy! We’re going to simmer rapidly to cook out the alcohol and just leave behind the flavour. Also, as it simmers, all the brown stuff on the bottom of the skillet from browning the AND (this is called fond) will dissolve into the liquid which makes the sauce even tastier!
Make it creamy: Add the and ;
Simmer for a couple of minutes to reduce and thicken; and
Serve! Return the to the pan to warm through and coat the base with sauce. Then serve!
Helpful tips
Boneless thigh fillets work as well. If using thighs, I recommend pounding the meat to even out the thickness and for more flat surface area, so it pan-fries to a more even crispness.
Flour is suggested to dust the chicken, which gives it a light crispy coating and gives the sauce something to cling to. Without it, the sauce slips off the surface of the chicken.
Butter is flavour, however olive oil, margarine and other alternatives will work just fine too because this sauce has other flavourings in it (ie. cream and parmesan).
For a lower fat alternative, use evaporated milk (preferred) or low-fat cream instead of full-fat cream. Evaporated milk works better than low fat cream because the consistency is thicker, and is ~30% lower in calories than full fat cream.
You need to grate your own parmesan from a block to ensure that it melts into the creamy sauce. Store-bought, pre-grated in any form (sandy, or fine batons) just doesn’t melt properly in sauces. Sorry!
Store chicken in the sauce (it helps keep it moist) for up to 3 days in the fridge, then reheat gently using microwave (take care not to overcook the chicken).
