Succulent Chicken with Creamy Mushroom Sauce A Comforting Delight

Succulent Chicken with Creamy Mushroom Sauce: A Comforting Delight

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Indulge in the rich and savory flavors of Chicken with Creamy Mushroom Sauce. This dish combines tender chicken breasts seared to golden perfection, bathed in a luscious, creamy mushroom sauce that’s infused with garlic and herbs. Perfect for a cozy dinner, this recipe will quickly become a family favorite.

Ingredients:

  • For the Chicken:
    • 4 boneless, skinless chicken breasts
    • Salt and black pepper, to taste
    • 2 tablespoons olive oil
    • 1 tablespoon butter
  • For the Creamy Mushroom Sauce:
    • 8 ounces (about 225 grams) mushrooms, sliced (cremini or button mushrooms work well)
    • 3 cloves garlic, minced
    • 1 small onion, finely chopped
    • 1 cup chicken broth
    • 1 cup heavy cream
    • 1 teaspoon Dijon mustard
    • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
    • 1 tablespoon chopped fresh parsley (for garnish)
    • Optional: a splash of white wine for added depth of flavor

Instructions:

  1. Prepare the Chicken:
    • Season the chicken breasts generously with salt and black pepper on both sides.
    • In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken breasts and sear them for about 6-7 minutes on each side, or until they are cooked through and golden brown. Remove the chicken from the skillet and set aside.
  2. Make the Mushroom Sauce:
    • In the same skillet, add the sliced mushrooms. Sauté for about 5-7 minutes until they are browned and tender.
    • Add the chopped onion and minced garlic to the mushrooms, cooking for an additional 2-3 minutes until fragrant and the onion is translucent.
    • Deglaze the pan with white wine (if using), scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
  3. Create the Creamy Base:
    • Pour in the chicken broth, and bring the mixture to a simmer. Let it cook for about 5 minutes.
    • Reduce the heat to low and stir in the heavy cream, Dijon mustard, and dried thyme. Allow the sauce to simmer for another 3-5 minutes, stirring occasionally, until it thickens slightly. Season with additional salt and pepper to taste.
  4. Combine and Serve:
    • Return the cooked chicken breasts to the skillet, spooning the creamy mushroom sauce over them. Cook for an additional 2-3 minutes to heat through.
    • Garnish with chopped fresh parsley before serving.
  5. Enjoy!
    • Serve the Chicken with Creamy Mushroom Sauce over rice, pasta, or alongside your favorite vegetables for a complete meal.

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