Prep Time: 10 mins | Cook Time: 20 mins | Servings: 6
Comfort food at its finest! Juicy, tender chicken cooked in a luscious garlic mushroom sauce. Easy, quick, and super delightful! Ready in thirty minutes, this restaurant-quality dish is pretty scrumptious!
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breasts
salt and pepper
250grams/80ounces button mushrooms, halved or sliced
2 shallots, chopped
3 cloves garlic, minced
2 sprigs rosemary or 1 teaspoon dried rosemary
1 tablespoon flour
80ml (¼ c.) dry white wine
80ml (¼ c.) chicken stock
375ml (1.5 c.) double/heavy cream
1 tablespoon wholegrain mustard or dijon mustard
How to make Chicken with Garlic Mushroom Sauce
Step 1: Slice in lengthwise the chicken breasts. Season with salt and pepper and cook in olive oil over medium heat until golden brown on both sides but not cooked through. Transfer the cooked chicken to the plate.
Step 2: Add the mushrooms, chopped rosemary, salt, and pepper into the same pan. Cook for about 2 to 3 minutes over medium heat until the mushrooms are brown.
Step 3: Add the chopped shallots and minced garlic. Cook for an extra minute or two.
Step 4: Stir in a heaped tbsp flour.
Step 5: Pour in the white wine and deglaze the pan, scraping the browned bits from the bottom of the pan.
Step 6: Add the chicken stock, double/heavy cream, and a tbsp of mustard. Stir to incorporate.
Step 7: Place the chicken breasts back to the pan along with the juices. Bring to a boil.
Step 8: Adjust the heat to low and simmer for about 10 minutes. Adjust the seasoning according to taste.
Notes:
In place of 2 shallots, you can use white onion instead.
Replace rosemary with thyme or tarragon instead.
Substitute the white wine with a mix of apple, white grape juice, plus a tbsp apple cider vinegar.
Nutrition Facts:
Amount Per Serving: Calories 360 | Fat 28g 43% | Saturated Fat 15g 94% | Cholesterol 134mg 45% | Sodium 524mg 23% | Potassium 515mg 15% | Carbohydrates 7g 2% | Fiber 1g 4% | Sugar 2g 2% | Protein 19g 38% | Vitamin A 941IU 19% | Vitamin C 3mg 4% | Calcium 50mg 5% | Iron 1mg 6%
Ingredients
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breasts
- salt and pepper
- 250grams/80ounces button mushrooms, halved or sliced
- 2 shallots, chopped
- 3 cloves garlic, minced
- 2 sprigs rosemary or 1 teaspoon dried rosemary
- 1 tablespoon flour
- 80ml (¼ c.) dry white wine
- 80ml (¼ c.) chicken stock
- 375ml (1.5 c.) double/heavy cream
- 1 tablespoon wholegrain mustard or dijon mustard
Instructions
Step 1: Slice in lengthwise the chicken breasts. Season with salt and pepper and cook in olive oil over medium heat until golden brown on both sides but not cooked through. Transfer the cooked chicken to the plate.
Step 2: Add the mushrooms, chopped rosemary, salt, and pepper into the same pan. Cook for about 2 to 3 minutes over medium heat until the mushrooms are brown.
Step 3: Add the chopped shallots and minced garlic. Cook for an extra minute or two.
Step 4: Stir in a heaped tbsp flour.
Step 5: Pour in the white wine and deglaze the pan, scraping the browned bits from the bottom of the pan.
Step 6: Add the chicken stock, double/heavy cream, and a tbsp of mustard. Stir to incorporate.
Step 7: Place the chicken breasts back to the pan along with the juices. Bring to a boil.
Step 8: Adjust the heat to low and simmer for about 10 minutes. Adjust the seasoning according to taste.
Notes
In place of 2 shallots, you can use white onion instead. Replace rosemary with thyme or tarragon instead. Substitute the white wine with a mix of apple, white grape juice, plus a tbsp apple cider vinegar.
