Pan-Seared Chicken with Creamy Mushroom Sauce
Pan-Seared Chicken with Creamy Mushroom Sauce
Ingredients
For the Chicken
- 4 Boneless, skinless chicken breasts, halved horizontally to create thinner cutlets
- 1/4 cup All-purpose flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil
For the Creamy Mushroom Sauce
- 2 tablespoons Butter
- 8 ounces Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 Shallot, finely chopped
- 1/2 cup Dry white wine
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped, for garnish
- to taste Salt
- to taste Black pepper
Instructions
- 1
Prepare the chicken: In a shallow dish, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
⏱️ 5 min
- 2
Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
⏱️ 10 min•🌡️ 375
- 3
Sauté aromatics: Add butter to the same skillet. Once melted, add sliced mushrooms, minced garlic, and chopped shallot. Cook, stirring occasionally, until mushrooms are softened and lightly browned, about 5-7 minutes.
⏱️ 7 min•🌡️ 350
- 4
Deglaze the pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min
- 5
Create the sauce: Add chicken broth and heavy cream to the skillet. Bring to a simmer and cook, stirring, until the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste.
⏱️ 5 min
- 6
Combine and serve: Return the seared chicken cutlets to the skillet and spoon the creamy mushroom sauce over them. Garnish with fresh chopped parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Chicken with Creamy Mushroom Sauce
Ingredients
For the Chicken
- 4 Boneless, skinless chicken breasts, halved horizontally to create thinner cutlets
- 1/4 cup All-purpose flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil
For the Creamy Mushroom Sauce
- 2 tablespoons Butter
- 8 ounces Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 Shallot, finely chopped
- 1/2 cup Dry white wine
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped, for garnish
- to taste Salt
- to taste Black pepper
Instructions
- 1
Prepare the chicken: In a shallow dish, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
⏱️ 5 min - 2
Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
⏱️ 10 min•🌡️ 375 - 3
Sauté aromatics: Add butter to the same skillet. Once melted, add sliced mushrooms, minced garlic, and chopped shallot. Cook, stirring occasionally, until mushrooms are softened and lightly browned, about 5-7 minutes.
⏱️ 7 min•🌡️ 350 - 4
Deglaze the pan: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min - 5
Create the sauce: Add chicken broth and heavy cream to the skillet. Bring to a simmer and cook, stirring, until the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste.
⏱️ 5 min - 6
Combine and serve: Return the seared chicken cutlets to the skillet and spoon the creamy mushroom sauce over them. Garnish with fresh chopped parsley. Serve immediately.
⏱️ 2 min