Mushroom Sauce for Chicken
Servings: 4 people
Calories: 483kcal
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!
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Ingredients
- 1 Tablespoon olive oil extra virgin
- 2 Tablespoons butter
- 2 chicken breasts boneless , sliced in half horizontally
- Kosher salt and pepper to taste
- 1/4 cup flour all-purpose
- 1 teaspoon garlic powder
- 8 ounces mushrooms cremini or white mushrooms, sliced
- 1 teaspoon Italian seasoning
- 1 shallot minced
- 4 cloves garlic thinly sliced
- 1/4 cup dry white wine
- ½ cup chicken broth low sodium
- 1 cup heavy cream
- 1 Tablespoon chives chopped, to garnish
Instructions
- Season the 2 chicken breasts with salt and pepper. Place the 1/4 cup flour and 1 teaspoon garlic powder in a shallow bowl and coat the chicken pieces in the flour.
- Heat the 1 Tablespoon 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 2 Tablespoons butter to the now empty skillet. Once melted, add the 8 ounces mushrooms, season with 1 teaspoon Italian seasoning, and allow them to brown for about 6-8 minutes. Once golden, remove and set aside with the chicken.
- Add the 1 shallot and a pinch of salt and pepper to the empty skillet. Cook 1-2 minutes, until softened. Add the 4 cloves garlic and cook about 30 seconds longer.
- Add the ½ cup chicken broth and 1/4 cup dry white 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 1 cup heavy 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, sprinkled with chives, if desired.
Video
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.
Nutrition
Calories: 483kcal | Carbohydrates: 13g | Protein: 29g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 207mg | Potassium: 751mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 2mg