Chicken Breast in Creamy Mushroom Sauce

Name: Chicken Breast in Creamy Mushroom Sauce
Yield: 6 servings
Cuisine: American
Ingredients: 3 tbsp olive oil - divided; 3 large boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves; 1/2 small yellow onion - finely diced; 8 oz white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced); 1 clove garlic - minced; 1/2 tsp dried thyme; 1 1/4 cup unsalted or low sodium beef broth or stock; 2 tsp balsamic vinegar; 2/3 cup heavy cream; 1 tbsp fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture); sea salt and black pepper; garlic powder; onion powder

StephieCanCook @StephieCooks

Midwest USA

There was one night the only thing that sounded good for dinner was chicken in some sort of creamy sauce. So I made with what I had on hand. Turned out great, and I make it every so often now.

StephieCanCook @StephieCooks

Midwest USA

There was one night the only thing that sounded good for dinner was chicken in some sort of creamy sauce. So I made with what I had on hand. Turned out great, and I make it every so often now.

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Ingredients

6 servings

3 tbspolive oil - divided
3 largeboneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves
1/2 smallyellow onion - finely diced
8 ozwhite button mushrooms - cleaned and sliced (shortcut, buy pre-sliced)
1 clovegarlic - minced
1/2 tspdried thyme
1 1/4 cupunsalted or low sodium beef broth or stock
2 tspbalsamic vinegar
2/3 cupheavy cream
1 tbspfresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture)
sea salt and black pepper
garlic powder
onion powder

Cooking Instructions

1

First thing, prep your onions, mushrooms and garlic. Set aside. To split chicken breasts: lay breast flat on clean cutting board, find the halfway point between top and bottom. Using a very sharp knife, carefully cut horizontally through the breast as if you would a butterfly cut. Instead of stopping when you reach the other side, finish cutting all the way through to completely split top and bottom. Repeat with remaining breasts so you have 6 thin breast pieces.
2

Season both sides of breast pieces with desired amounts of salt, pepper, garlic and onion powders. Heat a large, deep sided saute pan over medium heat. When hot (a drop of water "sizzles") add 2 tbs olive oil and swirl to coat.
3

Add chicken breasts to hot pan, arranged so they will all fit flat but not overlapping. Cook On the first side, untouched, for 5 minutes to get a nice, browned sear. When first side is done breasts will "release" from the pan easily.
4

Flip each breast to sear second side and finish cooking, about 5 minutes more, again untouched for best sear. Remove to plate, tent with foil to keep warm and set aside.
5

Add onion to hot pan and cook until translucent, about 2 minutes. Add sliced mushrooms, sprinkle minced garlic, thyme and a pinch of s&p on top, then drizzle with remaining 1tbs olive oil. Stir to combine everything.
6

Cook until mushrooms begin to exude their juices and shrink down, stirring frequently and scraping up brown bits that have been stuck to pan. About 5 - 7 minutes more.
7

Add beef broth. Increase heat to medium high to bring to a boil until broth has reduced slightly (not quite by half) about 5 - 7 minutes again. No need to stir more than a couple times here.
8

Reduce heat to medium low. Add balsamic vinegar and heavy cream. Stir to incorporate fully. Simmer some more until sauce begins to thicken. Again, this took about 5 minutes for me.
9

Stir in freshly grated cheese until melted into sauce, this will also help thicken some more. Return chicken breasts to pan, turn to coat in sauce. Turn heat to low, cover and let sit 5 minutes to warm chicken through.
10

Serve with sauce drizzled on top and a crisp side salad for a lower carb option, or any other desired sides. Enjoy!

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StephieCanCook @StephieCooks

on November 11, 2015 12:36

Midwest USA

Cooking is a hobby and a passion of mine. I love cooking and trying new and different things. The best thing about cooking? I get to prepare delicious food for my family and friends that they (almost) always love! Lol.Many of my recipes are experiments in what I could make with what was available at the time. Many are simply my version of classic and/or popular dishes. A few are variations of recipes I have found elsewhere online but adjusted to our tastes. No matter what, though, each of my recipes is tried and tested before posting and I hope you find as much joy in preparing them as I do.

Joshua McMahon @cook_4082112

March 01, 2016 05:32

Great dish. Will make the sauce a bit thicker next time.

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