Prep Time: 10 mins | Cook Time: 20 mins | Servings: 6
This fine chicken with garlic mushroom sauce is the best comfort food! The succulent chicken smothered in a lusciously rich garlic mushroom sauce is everything. Easily make this using only simple ingredients and serve a restaurant-quality meal in less than thirty minutes!
Ingredients
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4 skinless, boneless chicken breasts
250 grams/80 ounces button mushrooms, halved or sliced
1 tablespoon olive oil
2 shallots, chopped
3 cloves garlic, minced
1 tablespoon flour
80ml ¼ c. dry white wine
375ml/1.5c. double/heavy cream
80ml ¼ c. chicken stock
1 tablespoon wholegrain mustard or Dijon mustard
salt and pepper
2 sprigs rosemary or 1 teaspoon dried rosemary
How to make Chicken with Garlic Mushroom Sauce
Step 1: Start by slicing the chicken breasts lengthwise, then sprinkle with salt and pepper. Sear the chicken breasts in olive oil over medium heat until golden. When done, transfer the chicken to a plate.
Step 2: Add the mushrooms to the same pan along with the chopped rosemary, salt, and pepper. Cook for about 2 to 3 minutes over medium heat until the mushrooms are brown. Then, add the chopped shallots and minced garlic and continue to cook for an additional 1 to 2 minutes. Stir in 1 tbsp flour, then pour in the white wine. Deglaze the bottom of the pan using a spatula.
Step 3: To the pan, pour in the chicken stock and double/heavy cream, then add 1 tablespoon of mustard. Stir until incorporated.
Step 4: Return the chicken breasts to the pan with the juices. Bring the sauce to a boil, then adjust the heat to low. Simmer the sauce for about 10 minutes. If needed, add more salt and pepper.
Notes:
You can use white onion in place of 2 shallots.
Substitute rosemary with thyme or tarragon.
Swap the white wine with a mixture of the apple of white grape juice plus a tablespoon of apple cider vinegar.
Nutrition Facts:
Calories: 360kcal | Carbohydrates: 7g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 134mg | Sodium: 524mg | Potassium: 515mg | Fiber: 1g | Sugar: 2g | Vitamin A: 941IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg
Ingredients
- 4 skinless, boneless chicken breasts
- 250 grams/80 ounces button mushrooms, halved or sliced
- 1 tablespoon olive oil
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 tablespoon flour
- 80ml ¼ c. dry white wine
- 375ml/1.5c. double/heavy cream
- 80ml ¼ c. chicken stock
- 1 tablespoon wholegrain mustard or Dijon mustard
- salt and pepper
- 2 sprigs rosemary or 1 teaspoon dried rosemary
Instructions
Step 1: Start by slicing the chicken breasts lengthwise, then sprinkle with salt and pepper. Sear the chicken breasts in olive oil over medium heat until golden. When done, transfer the chicken to a plate.
Step 2: Add the mushrooms to the same pan along with the chopped rosemary, salt, and pepper. Cook for about 2 to 3 minutes over medium heat until the mushrooms are brown. Then, add the chopped shallots and minced garlic and continue to cook for an additional 1 to 2 minutes. Stir in 1 tbsp flour, then pour in the white wine. Deglaze the bottom of the pan using a spatula.
Step 3: To the pan, pour in the chicken stock and double/heavy cream, then add 1 tablespoon of mustard. Stir until incorporated.
Step 4: Return the chicken breasts to the pan with the juices. Bring the sauce to a boil, then adjust the heat to low. Simmer the sauce for about 10 minutes. If needed, add more salt and pepper.
Notes
You can use white onion in place of 2 shallots. Substitute rosemary with thyme or tarragon. Swap the white wine with a mixture of the apple of white grape juice plus a tablespoon of apple cider vinegar.
