Description
A comforting dish featuring tender chicken breasts and mushrooms in a rich, velvety garlic-infused cream sauce.
Ingredients
Scale
- 500 g boneless skinless chicken breasts
- 15 ml extra virgin olive oil
- 15 g unsalted butter
- 200 g fresh white button or cremini mushrooms, sliced
- 10 g fresh parsley, chopped
- 120 ml low sodium chicken broth
- 120 ml heavy cream
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Pat the chicken breasts dry with paper towels and season with salt and black pepper.
- Heat olive oil and butter in a skillet over medium-high heat. Sear chicken for 5 minutes on each side until golden. Remove and set aside.
- Add sliced mushrooms to the skillet and sauté for 5 minutes until golden and moisture is released.
- Pour in chicken broth and heavy cream, scraping the browned bits from the pan. Stir in garlic powder and season to taste. Let simmer until thickened.
- Return chicken to the skillet, spoon sauce over, cover, and simmer for 10-15 minutes until chicken is cooked through.
- Sprinkle with fresh parsley and adjust seasoning. Serve warm with sauce over rice, pasta, or mashed potatoes.
Notes
For best flavor, don’t rush the sauce and allow it to simmer at low heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 600mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 125mg