Chicken Breasts with Creamy Mushroom Sauce
This chicken with creamy mushroom sauce features pan-seared chicken breasts with an easy, flavorful mushroom cream sauce. It's perfect for a weeknight dinner in just 20 minutes!
Servings: 4
Calories: 595kcal
Ingredients
- 1½ pounds chicken cutlets
- 2 Tablespoons flour
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 8 oz mushrooms cleaned and sliced
- 2 cloves garlic minced
- ¼ cup dry white wine or chicken broth
- 1 pint heavy cream
- ½ teaspoon dried thyme
Instructions
- Season the chicken with salt and pepper, then lightly coat with flour.
- Set a large sauté pan over medium heat and add the olive oil. When the oil is hot, add the chicken and cook for 2-3 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate.
- Melt the butter in the pan, then add the mushrooms and cook for 4-5 minutes until browned and sizzling. Add the garlic and cook for another 30-45 seconds. Add the flour and cook for 1 minute, stirring constantly until lightly browned.
- Stir in the cream and white wine and cook for 1-2 minutes until thickened. Then add the thyme and season with additional salt and pepper if desired.
- Add the chicken back to the pan and cook for another minute or two to warm the chicken, then serve.
Notes
Store leftovers in an air tight container and refrigerate for up to 4 days.
To reheat, place the chicken in a baking dish and heat in a 275°F oven for 8-10 minutes or until warmed through.
Nutrition
Calories: 595kcal | Carbohydrates: 20g | Protein: 30g | Fat: 42g | Fiber: 5g | Sugar: 2g