Prep Time: 10 mins | Cook Time: 20 mins | Servings: 6
This is comfort food at its finest! Juicy chicken smothered in a delicious garlic mushroom sauce. This amazing meal is super easy to throw together and ready in a cinch! All you need are a few pantry staples, and you’ll have the best weeknight dinner that your entire family will surely love.
Ingredients
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1 tablespoon wholegrain mustard or Dijon mustard
250 grams/8 ounces button mushrooms, halved or sliced
3 cloves garlic, minced
2 shallots, chopped
1 tablespoon flour
80ml/¼c. chicken stock
80ml/¼c. dry white wine
375ml/1.5 c. double/heavy cream
2 sprigs rosemary or 1 teaspoon dried rosemary
salt and pepper
How to make Chicken with Garlic Mushroom Sauce
Step 1: After slicing the chicken breasts lengthwise, sprinkle with salt and pepper. Cook in olive oil over medium heat until both sides are golden. Transfer to a plate when done.
Step 2: Add the mushrooms to the now-empty pan along with 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. Continue to cook for an additional 1 to 2 minutes.
Step 3: Stir in a heaped tablespoon of flour, then pour in the white wine. Deglaze the pan using a spatula. Next, add the chicken stock, double/heavy cream, add 1 tablespoon mustard. Stir well.
Step 4: Return the chicken breasts to the pan along with the juices. Bring the sauce to a boil, then adjust the heat to low. Simmer everything for about 10 minutes. If needed, season with extra salt and pepper.
Notes:
Sub 2 shallots with white onion.
Use thyme or tarragon instead of rosemary.
Swap the white wine with a mixture of the apple of white grape juice plus 1 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
- 1 tablespoon olive oil
- 1 tablespoon wholegrain mustard or Dijon mustard
- 250 grams/8 ounces button mushrooms, halved or sliced
- 3 cloves garlic, minced
- 2 shallots, chopped
- 1 tablespoon flour
- 80ml/¼c. chicken stock
- 80ml/¼c. dry white wine
- 375ml/1.5 c. double/heavy cream
- 2 sprigs rosemary or 1 teaspoon dried rosemary
- salt and pepper
Instructions
Step 1: After slicing the chicken breasts lengthwise, sprinkle with salt and pepper. Cook in olive oil over medium heat until both sides are golden. Transfer to a plate when done.
Step 2: Add the mushrooms to the now-empty pan along with 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. Continue to cook for an additional 1 to 2 minutes.
Step 3: Stir in a heaped tablespoon of flour, then pour in the white wine. Deglaze the pan using a spatula. Next, add the chicken stock, double/heavy cream, add 1 tablespoon mustard. Stir well.
Step 4: Return the chicken breasts to the pan along with the juices. Bring the sauce to a boil, then adjust the heat to low. Simmer everything for about 10 minutes. If needed, season with extra salt and pepper.
Notes
Sub 2 shallots with white onion. Use thyme or tarragon instead of rosemary. Swap the white wine with a mixture of the apple of white grape juice plus 1 tablespoon of apple cider vinegar.
