Chicken Breast In Creamy Mushroom sauce

5 from 5 votes

Chicken Breast In Creamy Mushroom sauce

This Chicken Breast In Creamy Mushroom Sauce features tender, perfectly seared chicken breasts bathed in a luxuriously rich and velvety garlic-infused mushroom sauce.

Prep Time10

Servings:

Author: Daen Lia

Ingredients

Garlic confit

2 garlic bulbs
1 cup olive oil extra virgin

Seared Chicken Breast

1 lb chicken breast (see note)
1 tablespoon dried oregano
1 tablespoon dried thyme
½ tablespoon garlic powder
2 tablespoon olive oil extra virgin

Creamy Mushroom Sauce

4 tablespoon butter unsalted
1 shallot finely diced
12 oz mushrooms button or swiss brown, sliced (see note)
½ cup white wine (see note)
20 garlic confit cloves or 6 raw garlic cloves, finely minced (see note)
1 cup heavy cream (see note)
½ cup chicken stock
½ cup parmesan grated
1 teaspoon thyme
1 tablespoon parsley finely chopped
salt and peper

Imperial (US) - Metric

Instructions

Garlic confit

Preheat the oven to 120°C/ 250°F
Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 hour or until the garlic has browned in colour.
Seperate the garlic confit from the olive oil and reserve the olive oil. Mash up the garlic confit cloves with the back of a knife. Set to the side for now.

Chicken in mushroom sauce

Begin by cutting the chicken in half lengthways so you are left with 4 thin steaks. Do this by using a sharp knife and cutting through the middle of the chicken.
Place the chicken breast into a bowl and coat with the spices and 1 tablespoon olive oil. Massage well into the chicken until well coated.
In a large fry pan on a medium - high, bring 1 tablespoon of olive oil to heat. Add the chicken breast and cook for 2 – 3 minutes on each side or until golden brown and cooked through. Remove from the pan.
In the same pan, add the butter and shallots. Cook for 3 minutes or until fragrant and translucent. Add the mushrooms and cook for 5 minutes or until golden brown and slightly caramelised.
Deglaze the pan with white wine. Using a wooden spoon, scrape off all the brown bits from the bottom of the pan. Cook for 2 minutes or until most of the liquid has been absorbed.
Add the garlic confit or fresh garlic and stir through for 1 minutes.
Add the cream and chicken stock. Bring the sauce to a gentle simmer and simmer for 7 minutes or until slightly thickened. Add the thyme and season with salt and pepper.
Add the cheese and stir through until you have a silky and glossy sauce.
Add the chicken back to the pan, along with all its juices and cook for 1 minute, to heat through the chicken. Sprinkle over fresh parsley. Serve immediately.

Video

Notes

1. Chicken - Use large chicken breasts and slice in half with a sharp knife. This will ensure your chicken cooks evenly and also cuts down on cook time! You could also use chicken thigh, just make sure you even out the thickness with a mallet.

2. Mushrooms - Swiss brown or button mushrooms that are thinly sliced will work best in this recipe. However, you can use any variety of mushroom you like!

3. White wine - A light white wine such as Riesling, Pinot Gris or sauvignon blanc is lovely in this sauce. If you would like to skip the alcohol, replace it with a squeeze of lemon or deglaze the pan with a splash of chicken stock.

4. Cream - Heavy or thickened cream will give you the creamiest sauce. You can use low-fat cream for a low fat alternative.

Nutrition