Description
A delicious and creamy chicken dish simmered in a rich mushroom sauce, perfect for any occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/2 cup white wine (optional, or use chicken broth)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- Salt and pepper, to taste
Instructions
- In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- Add the chicken to the skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add butter and melt. Add chopped onions and cook for 2-3 minutes until softened.
- Add sliced mushrooms and garlic, sauté for 5 minutes until golden brown.
- Pour in white wine (or chicken broth), scraping the bottom of the skillet. Cook for 2-3 minutes.
- Add heavy cream, chicken broth, and Dijon mustard. Stir to combine and let simmer for 5 minutes.
- Stir in Parmesan cheese and cook until the sauce is smooth.
- Return the chicken to the skillet, spooning the sauce over it. Simmer for 3-5 minutes to reheat.
- Garnish with parsley and serve hot.
Notes
Serve with rice, mashed potatoes, or steamed vegetables. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American