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Chicken in Creamy Mushroom Sauce

By   , ,   ,

March 24, 2020

This Chicken in Creamy Mushroom Sauce is easy to make and the homemade creamy mushroom sauce would also work well on pasta, steak, meatballs, pork chops, or rice.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Ingredients

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 teaspoon rosemary, chopped

1 teaspoon thyme, chopped

1 tablespoon butter

2 tablespoons olive oil, divided

8 ounces mushrooms, sliced

1 teaspoon garlic, minced

½ cup chicken broth

2 tablespoons Dijon mustard

¼ cup heavy cream

1 tablespoon parsley, chopped

Directions

1Season both sides of the chicken with salt and pepper to taste, rosemary and thyme.

2Over medium-high heat, melt butter and add 1 tablespoon olive oil in a skillet and sear the chicken breasts until browned on one side, about 5 minutes.

3Lower heat to medium and flip the chicken to the other side. Cover and continue cooking for 10 minutes or until internal temperature is 165° F and juices run clear.

4Remove chicken from skillet and let it rest.

5Add the remaining 1 tablespoon olive oil to the same skillet, and sauté the mushrooms and garlic for 2 minutes.

6Pour in chicken broth and mustard and stir to combine.

7Simmer until sauce has thickened slightly, then stir in heavy cream, and parsley and simmer until the sauce is as thick as you like it.

8Return chicken to pan and stir to coat with the sauce.

Recipe adapted from The Cooking Jar.

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