Description
Chicken and Mushroom Cream Sauce is a quick and comforting skillet dinner made with golden seared chicken, sautéed mushrooms, garlic, cream, and Parmesan cheese.
Ingredients
2 large boneless, skinless chicken breasts (about 1 1/3 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons unsalted butter, divided
10 ounces mushrooms, sliced
2 garlic cloves, minced
1/2 cup low-sodium chicken or vegetable broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
2 tablespoons chopped chives, parsley, or green onions (optional)
Instructions
1. Slice each chicken breast in half horizontally to create four thin cutlets.
2. Season both sides with salt and pepper and lightly coat with flour.
3. Melt 1 tablespoon butter in a skillet over medium-high heat and cook chicken 2 to 3 minutes per side until golden and cooked through. Remove and keep warm.
4. Add remaining butter and cook mushrooms over high heat for about 4 minutes until browned.
5. Stir in garlic with a pinch of salt and pepper and cook 1 minute.
6. Pour in broth, scraping browned bits, and simmer 1 minute.
7. Stir in heavy cream and simmer 2 minutes until slightly thickened.
8. Add Parmesan and stir until melted and smooth.
9. Return chicken to skillet, spoon sauce over, and simmer 30 seconds.
10. Garnish with herbs and serve.
Notes
Use gluten-free flour if needed.
Reheat gently over low heat and add a splash of broth or cream if sauce thickens too much.
Best served immediately for optimal texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Easy Dinner Ideas
- Method: Stovetop
- Cuisine: Western