Chicken and Mushrooms in Creamy Sauce (Print version)

Golden chicken cutlets and browned mushrooms simmered in a garlicky cream sauce with parmesan and herbs.

# Ingredients:

For the chicken

01 - 2 large boneless skinless chicken breasts, about 1 1/2 lb (680 g) total
02 - 1 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper, divided
04 - 1/4 cup (30 g) all-purpose flour
05 - 1 tablespoon olive oil
06 - 1 tablespoon unsalted butter

For the creamy mushroom sauce

07 - 2 tablespoons unsalted butter
08 - 10 oz (280 g) cremini mushrooms, sliced
09 - 1 small shallot, finely chopped
10 - 3 cloves garlic, minced
11 - 1/4 cup (60 ml) dry white wine, or extra chicken stock
12 - 1/2 cup (120 ml) low-sodium chicken stock
13 - 1 cup (240 ml) heavy cream
14 - 1/3 cup (30 g) finely grated parmesan cheese
15 - 1 tablespoon chopped fresh parsley
16 - 1 teaspoon fresh lemon juice, optional

# Instructions:

01 - Cut each chicken breast horizontally into 2 thin cutlets. Season both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dust lightly with flour and shake off the excess.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 2-3 minutes per side, until golden and cooked through to 165°F. Transfer to a plate.
03 - Add 2 tablespoons butter to the skillet. Add the mushrooms and cook for 5-6 minutes, stirring only occasionally, until browned and their liquid has mostly cooked off.
04 - Stir in the shallot, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook for about 1 minute, just until fragrant.
05 - Pour in the wine and scrape up the browned bits from the bottom of the skillet. Simmer for 1 minute, then add the chicken stock and simmer for another 2 minutes.
06 - Reduce the heat to medium-low. Stir in the heavy cream and simmer gently for 2-3 minutes, until slightly thickened. Stir in the parmesan until smooth.
07 - Return the chicken and any resting juices to the skillet. Spoon sauce over the chicken and warm for 2 minutes. Finish with parsley and lemon juice if using.

# Good to know:

01 - Serve with mashed potatoes, rice, egg noodles, polenta, or crusty bread.
02 - Use extra chicken stock instead of wine if preferred.
03 - Best eaten hot while the cream sauce is loose and glossy.

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