Prep Time: 10 mins | Cook Time: 20 mins | Servings: 6
This chicken with garlic mushroom sauce is comforting food at its finest! The juicy chicken smothered in a luscious garlic mushroom sauce is a must and for keeps. It is the perfect meal to pair with your favourite steamed/roasted veggies for a satisfying weeknight dinner that your whole family will love. The best part is you can throw this amazing dish together easily and quickly!
Ingredients
4 skinless, boneless chicken breasts
1 tablespoon olive oil
3 cloves garlic, minced
250 grams/80 ounces button mushrooms, halved or sliced
2 shallots, chopped
2 sprigs rosemary or 1 teaspoon dried rosemary
1 tablespoon wholegrain mustard or Dijon mustard
80ml ¼c. dry white wine
1 tablespoon flour
80ml¼c. chicken stock
375ml/1.5c. double/heavy cream
salt and pepper
How to make Chicken with Garlic Mushroom Sauce
Step 1: Start by slicing the chicken lengthwise. Then, season both sides with salt and pepper. Cook in olive oil over medium heat until the chicken is golden. When done, transfer to a plate and set aside.
Step 2: Add the mushrooms to the same pan along with the chopped rosemary, salt, and pepper. Cook the mushrooms for about 2 to 3 minutes over medium heat until brown. Then, add the chopped shallots and minced garlic. Continue to cook for an additional 1 to 2 minutes. Now, stir in 1 tbsp flour. Pour in the white wine and deglaze the pan using a spatula before you add the chicken stock, double/heavy cream, add 1 tablespoon of mustard. Stir well.
Step 3: To the pan, add the chicken breasts along with the juices from the plate. 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.
Step 4: Remove from the heat when done and serve the chicken with garlic mushroom sauce immediately. 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
- 3 cloves garlic, minced
- 250 grams/80 ounces button mushrooms, halved or sliced
- 2 shallots, chopped
- 2 sprigs rosemary or 1 teaspoon dried rosemary
- 1 tablespoon wholegrain mustard or Dijon mustard
- 80ml ¼c. dry white wine
- 1 tablespoon flour
- 80ml¼c. chicken stock
- 375ml/1.5c. double/heavy cream
- salt and pepper
Instructions
Step 1: Start by slicing the chicken lengthwise. Then, season both sides with salt and pepper. Cook in olive oil over medium heat until the chicken is golden. When done, transfer to a plate and set aside.
Step 2: Add the mushrooms to the same pan along with the chopped rosemary, salt, and pepper. Cook the mushrooms for about 2 to 3 minutes over medium heat until brown. Then, add the chopped shallots and minced garlic. Continue to cook for an additional 1 to 2 minutes. Now, stir in 1 tbsp flour. Pour in the white wine and deglaze the pan using a spatula before you add the chicken stock, double/heavy cream, add 1 tablespoon of mustard. Stir well.
Step 3: To the pan, add the chicken breasts along with the juices from the plate. 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.
Step 4: Remove from the heat when done and serve the chicken with garlic mushroom sauce immediately. Enjoy!
