Rich and velvety Mushroom Cream Sauce is perfect for chicken, steak, pork, and more! This easy 30-minute recipe is made with crispy pan-fried chicken breasts nestled in the creamy, umami sauce. A perfect family dinner!
Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 5-6 minutes per side, working in batches if needed, so as to not overcrowd the skillet.
Remove the chicken from the skillet and set aside.
Add the butter to the now empty skillet. Once melted, add the mushrooms, season with Italian seasoning, and allow them to brown for about 6-8 minutes. Once golden, remove and set aside with the chicken.
Add the shallots and a pinch of salt and pepper to the empty skillet. Cook 1-2 minutes, until softened. Add the garlic and cook about 30 seconds longer.
Add the broth and wine and bring to a simmer, scraping any browned bits from the bottom of the skillet. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
Stir in the cream and season with salt and pepper, to taste.
Return the chicken and mushrooms to the sauce and simmer for 5 minutes, or until warmed through. Enjoy!
Notes
To store: The finished dish is best served immediately because the chicken will become soggy as it sits. The sauce, however, can be stored by itself in an airtight container in the fridge for 3 to 4 days.
To reheat: Warm the sauce in a pan over low to medium heat to prevent it from breaking.
To freeze: Unfortunately, mushroom sauce does not freeze well.