Prep Time: 10 mins | Cook Time: 20 mins | Servings: 6
This is comfort food at its finest! The juicy chicken smothered in a divine garlic mushroom sauce. Serve this with your preferred steamed/roasted veggies or by itself for an easy, satisfying meal that’s ready in no more than thirty minutes!
Enjoying a fine, restaurant-quality meal at home made possible with this chicken with garlic mushroom sauce. I am pretty sure you will love this, especially if you are a mushroom lover like me!
Ingredients
4 skinless, boneless chicken breasts
1 tablespoon olive oil
250 grams/80 ounces button mushrooms, halved or sliced
3 cloves garlic, minced
2 shallots, chopped
1 tablespoon flour
80ml¼c. chicken stock
80ml ¼c. dry white wine
375ml/1.5 c. double/heavy cream
1 tablespoon wholegrain mustard or Dijon mustard
2 sprigs rosemary or 1 tsp dried rosemary
salt and pepper
How to make Chicken with Garlic Mushroom Sauce
Step 1: Start by slicing the chicken breasts lengthwise, then season with salt and pepper. Sear both sides of the chicken in olive oil over medium heat until golden. Transfer to a plate when done.
Step 2: Add the mushrooms, chopped rosemary, salt, and pepper in the now-empty pan and cook for about 2 to 3 minutes over medium heat until the mushrooms have browned. Then, add the chopped shallots and minced garlic. Continue to cook for a minute or two. Next, stir in the flour, then pour in the white wine. Deglaze the bottom of the pan using a spatula. Now, add the chicken stock, double/heavy cream, add 1 tablespoon of mustard. Mix well until incorporated.
Step 3: Return the chicken breasts to the pan along with the pan juices. Bring everything to a boil, then adjust the heat to low. Simmer for about 10 minutes. Adjust the salt and pepper according to taste.
Step 4: When done, remove from the heat and serve right away. Enjoy!
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
- 1 tablespoon olive oil
- 250 grams/80 ounces button mushrooms, halved or sliced
- 3 cloves garlic, minced
- 2 shallots, chopped
- 1 tablespoon flour
- 80ml¼c. chicken stock
- 80ml ¼c. dry white wine
- 375ml/1.5 c. double/heavy cream
- 1 tablespoon wholegrain mustard or Dijon mustard
- 2 sprigs rosemary or 1 tsp dried rosemary
- salt and pepper
Instructions
Step 1: Start by slicing the chicken breasts lengthwise, then season with salt and pepper. Sear both sides of the chicken in olive oil over medium heat until golden. Transfer to a plate when done.
Step 2: Add the mushrooms, chopped rosemary, salt, and pepper in the now-empty pan and cook for about 2 to 3 minutes over medium heat until the mushrooms have browned. Then, add the chopped shallots and minced garlic. Continue to cook for a minute or two. Next, stir in the flour, then pour in the white wine. Deglaze the bottom of the pan using a spatula. Now, add the chicken stock, double/heavy cream, add 1 tablespoon of mustard. Mix well until incorporated.
Step 3: Return the chicken breasts to the pan along with the pan juices. Bring everything to a boil, then adjust the heat to low. Simmer for about 10 minutes. Adjust the salt and pepper according to taste.
Step 4: When done, remove from the heat and serve right away. Enjoy!
