Dive into the rich and savory world of our crispy chicken perfectly complemented by a luxurious mushroom parmesan cream.
Ingredients:
Chicken:
2 large chicken breasts, boneless skinless (~600-700g / 1.2 – 1.4 lb. total)
1/2 tsp salt
Black pepper
1/4 cup flour
15g / 1 tbsp unsalted butter
Mushroom Sauce:
30g / 2 tbsp unsalted butter
300g / 10 oz mushrooms, sliced (button or Swiss brown)
2 garlic cloves, minced
1/4 cup dry white wine (substitute with more chicken stock if needed)
1/2 cup chicken or vegetable stock, low sodium
1 cup thickened / heavy cream, full fat
1/2 cup parmesan, finely and freshly grated
2 tbsp chives, finely sliced (optional)
Directions:
Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
Cook chicken: Melt 15g butter in a large non-stick frying pan over medium-high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover, and keep warm.
Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
Add garlic: Then add garlic and a pinch of salt and pepper and continue cooking for another minute until both garlic and mushrooms are golden.
Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated, and the alcohol smell is gone.
Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
Add parmesan: Stir in parmesan, taste, and adjust salt and pepper if needed.
Finish chicken in sauce: Return chicken to sauce for 30 seconds, warm through slightly. Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to a serving platter, if preferred).
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Golden Crispy Chicken with Creamy Mushroom Sauce
Ingredients
Chicken:
- 2 large chicken breasts boneless skinless (~600-700g / 1.2 – 1.4 lb. total)
- 1/2 tsp salt
- Black pepper
- 1/4 cup flour
- 15 g / 1 tbsp unsalted butter
Mushroom Sauce:
- 30 g / 2 tbsp unsalted butter
- 300 g / 10 oz mushrooms sliced (button or Swiss brown)
- 2 garlic cloves minced
- 1/4 cup dry white wine substitute with more chicken stock if needed
- 1/2 cup chicken or vegetable stock low sodium
- 1 cup thickened / heavy cream full fat
- 1/2 cup parmesan finely and freshly grated
- 2 tbsp chives finely sliced (optional)
Instructions
- Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
- Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium-high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover, and keep warm.
- Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
- Add garlic: Then add garlic and a pinch of salt and pepper and continue cooking for another minute until both garlic and mushrooms are golden.
- Deglaze skillet: Add white wine – it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated, and the alcohol smell is gone.
- Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
- Add parmesan: Stir in parmesan, taste, and adjust salt and pepper if needed.
- Finish chicken in sauce: Return chicken to sauce for 30 seconds, warm through slightly. Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to a serving platter, if preferred).
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