Pan-cooked Chicken Breasts with Mushroom Cream Sauce

This sauce is seriously one of the best things I have ever tasted, let alone cooked! Each bite of chicken covered in it was perfectly tender, rich and creamy, without being over the top. The flavors were AMAZING! I could eat it with a spoon... it's that good! Do yourself a favor and make this tonight! Everyone who tastes it will fall madly in love with you! :)

Pan-cooked Chicken Breasts with Mushroom Cream Sauce
Serves 2 (Doubles easily if serving more)

2 boneless, skinless chicken breasts pounded thin
5 tablespoons butter
pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder

1. rinse the chicken and pat dry with paper towels (this lets it brown nicely!)
2. melt butter in a frying pan over medium heat
3. dip both sides of the chicken breasts in flour and sprinkle with onion and garlic powder and pepper to taste
4. saute until done, then remove from the butter to another dish, cover and keep warm while you make the sauce

1/2 pound mushrooms, sliced
1/8 cup chicken broth
1/8 cup white wine
1/2 cup heavy cream

1. add mushrooms to the butter that you cooked the chicken in and cook until tender, but not brown
2. add chicken broth and white wine and simmer to cook off alcohol and reduce slightly until syrupy
3. add cream and bring to a simmer, stirring to combine all flavors
4. remove from heat and pour over chicken right before serving

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