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
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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.
