Chicken Breast in Creamy Mushroom Sauce
Chicken Breast in Creamy Mushroom Sauce

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken breast in creamy mushroom sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken Breast in Creamy Mushroom Sauce is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Chicken Breast in Creamy Mushroom Sauce is something which I have loved my whole life.

Remove the bay leaf, then season the sauce to taste with salt and pepper. Serve the sauce over the chicken along with the cooked pasta. Pass the Parmesan cheese to sprinkle on top of plate.

To begin with this recipe, we have to first prepare a few components. You can cook chicken breast in creamy mushroom sauce using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Chicken Breast in Creamy Mushroom Sauce:
  1. Take olive oil - divided
  2. Make ready boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves
  3. Take yellow onion - finely diced
  4. Take white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced)
  5. Make ready garlic - minced
  6. Get dried thyme
  7. Make ready unsalted or low sodium beef broth or stock
  8. Get balsamic vinegar
  9. Prepare heavy cream
  10. Make ready fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture)
  11. Make ready sea salt and black pepper
  12. Prepare garlic powder
  13. Take onion powder

Heat butter in a large skillet over medium heat. Using a meat tenderizer, pound the chicken breasts to an even thickness. Salt and pepper both sites of each chicken breast. Place a sauté pan with one tablespoon of the olive oil over medium heat.

Steps to make Chicken Breast in Creamy Mushroom Sauce:
  1. First thing, prep your onions, mushrooms and garlic. Set aside. To split chicken breasts: lay breast flat on clean cutting board, find the halfway point between top and bottom. Using a very sharp knife, carefully cut horizontally through the breast as if you would a butterfly cut. Instead of stopping when you reach the other side, finish cutting all the way through to completely split top and bottom. Repeat with remaining breasts so you have 6 thin breast pieces.
  2. Season both sides of breast pieces with desired amounts of salt, pepper, garlic and onion powders. Heat a large, deep sided saute pan over medium heat. When hot (a drop of water "sizzles") add 2 tbs olive oil and swirl to coat.
  3. Add chicken breasts to hot pan, arranged so they will all fit flat but not overlapping. Cook On the first side, untouched, for 5 minutes to get a nice, browned sear. When first side is done breasts will "release" from the pan easily.
  4. Flip each breast to sear second side and finish cooking, about 5 minutes more, again untouched for best sear. Remove to plate, tent with foil to keep warm and set aside.
  5. Add onion to hot pan and cook until translucent, about 2 minutes. Add sliced mushrooms, sprinkle minced garlic, thyme and a pinch of s&p on top, then drizzle with remaining 1tbs olive oil. Stir to combine everything.
  6. Cook until mushrooms begin to exude their juices and shrink down, stirring frequently and scraping up brown bits that have been stuck to pan. About 5 - 7 minutes more.
  7. Add beef broth. Increase heat to medium high to bring to a boil until broth has reduced slightly (not quite by half) about 5 - 7 minutes again. No need to stir more than a couple times here.
  8. Reduce heat to medium low. Add balsamic vinegar and heavy cream. Stir to incorporate fully. Simmer some more until sauce begins to thicken. Again, this took about 5 minutes for me.
  9. Stir in freshly grated cheese until melted into sauce, this will also help thicken some more. Return chicken breasts to pan, turn to coat in sauce. Turn heat to low, cover and let sit 5 minutes to warm chicken through.
  10. Serve with sauce drizzled on top and a crisp side salad for a lower carb option, or any other desired sides. Enjoy!

Make sure the bottom of the whole pan is coated with the olive oil. Mix well and take off heat. Sprinkle with croutons or parmesan cheese (optional). You get perfectly seared chicken breasts that are covered in a rich and creamy, lightly herbed, perfectly garlicky, slightly cheesy mushroom sauce and together it's the perfect blend of flavor. The recipe does seem like it has a lot of steps and ingredients but after you'v made it once it should go quickly the next time around.

So that’s going to wrap it up with this exceptional food chicken breast in creamy mushroom sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!