Chicken and Mushrooms in Creamy Sauce

This Chicken and Mushrooms in Creamy Sauce is a delicious and comforting dish that features tender chicken cutlets in a rich, flavorful sauce. Perfect for a family dinner or a special occasion.

Ingredients

• Chicken: 3 large boneless, skinless chicken breasts, cut in half lengthwise into cutlets. This makes the chicken cook evenly and quickly.
• Black Pepper: ½ teaspoon, for seasoning the chicken.
• Salt: ½ teaspoon, to enhance the flavor of the chicken.
• Italian Seasoning: ½ teaspoon, adds a blend of herbs that complement the dish.
• Dried Thyme: ¼ teaspoon, for a subtle earthy flavor.
• Olive Oil: 2 tablespoons, used to cook the chicken and add flavor.
• Butter: 2 tablespoons, for sautéing the onions and mushrooms.
• Yellow Onion: ¾ cup, diced. Adds sweetness and depth to the sauce.
• Brown Mushrooms: 8 ounces, thick sliced. These mushrooms add a hearty texture and umami flavor.
• Garlic: 3 teaspoons, minced. Provides a rich, aromatic flavor to the sauce.
• Dried Rosemary: ½ teaspoon, for a hint of piney aroma.
• Chicken Broth: 2 cups, forms the base of the creamy sauce.
• Dijon Mustard: 1 teaspoon, adds a tangy and sharp note to the sauce.
• All-Purpose Flour: 2 tablespoons, helps thicken the sauce.
• Heavy Cream: ¾ cup, makes the sauce rich and creamy.

Instructions

Step 1:

Season the chicken cutlets with ½ teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of Italian seasoning, and ¼ teaspoon of dried thyme. This seasoning will give the chicken a flavorful base.

Step 2:

Heat two tablespoons of olive oil over medium-high heat in a large skillet. Add the seasoned chicken cutlets and cook for about 3 minutes per side without flipping. Once browned, transfer the chicken to a plate and cover to keep it warm.

Step 3:

Reduce the heat to medium, add two tablespoons of butter to the skillet, and melt. Add ¾ cup of diced yellow onion and sauté until tender, about 5 minutes.

Step 4:

Add 8 ounces of thickly sliced brown mushrooms and 3 teaspoons of minced garlic to the pan. Continue cooking until the mushrooms have softened, about 4 minutes.

Step 5:

In a medium bowl, whisk together 2 cups of chicken broth, 1 teaspoon of Dijon mustard, and 2 tablespoons of all-purpose flour until there are no lumps. Pour this mixture into the skillet with the mushrooms and onions.

Step 6:

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes to thicken and develop flavors.

Step 7:

Whisk in ¾ cup of heavy cream until well combined, creating a rich and creamy sauce.

Step 8:

Add the cooked chicken back to the skillet. Cook for 1-2 minutes until the chicken is warmed through and coated with the sauce.

Serving and Storage Tips

Serve this Chicken and Mushrooms in Creamy Sauce over rice, pasta, or mashed potatoes to soak up the delicious sauce. For a lighter option, serve it with steamed vegetables or a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat or in the microwave until warmed through, adding a splash of chicken broth or cream if needed to loosen the sauce.

Helpful Notes

You can substitute the chicken breasts with chicken thighs for a richer flavor. For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. If you prefer a stronger mushroom flavor, you can use a mix of mushrooms like shiitake or portobello. Adding a splash of white wine to the sauce before simmering can enhance the depth of flavor.

Tips from Well-Known Chefs

Chef Julia Child recommends adding a splash of lemon juice to brighten the flavors of creamy dishes. Chef Gordon Ramsay suggests seasoning the chicken well and not overcrowding the pan to ensure even cooking and browning. According to Chef Ina Garten, using fresh herbs like rosemary and thyme can elevate the dish's aroma and taste.