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Recipe: Chicken in Cream and Mushroom Sauce

Chicken in Cream and Mushroom Sauce
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Tender chicken simmered in a creamy mushroom sauce—rich, comforting, and made completely from scratch for a homemade touch.

Ingredients

Scale

1 kg chicken (skinless chicken breasts, boneless chicken thighs, or cut-up whole chicken)

2-3 fresh garlic cloves

250g white mushrooms, cleaned and sliced thinly

1/4 cup heavy cream

1 cup chicken broth or chicken stock

2 tbsps olive oil or unsalted butter and an additional 1 tbsp each for plating

Salt and ground black pepper to taste

1/2 tsp garlic powder (optional)

2 tablespoons of parmesan cheese (as garnishing)

2 tbsp minced fresh parsley (as garnishing)

Instructions

  • Season chicken with salt and black pepper. Leave to rest for about 5 minutes.
  • Heat a nonstick skillet or a heavy-bottomed pan to medium-high heat and add two tablespoons of olive oil or unsalted butter. Allow the oil or butter to melt and heat for a bit.
  • Carefully place the chicken in the hot pan. If using boneless chicken breasts, cook them for about 6-8 minutes per side or until they are fully cooked through. For skinless chicken thighs, boneless chicken thighs, or any chicken parts, adjust the cooking time based on the thickness of your chicken to ensure they are cooked evenly. Make sure to resist the temptation to flip it too often to help it develop a golden brown crust.
  • Add the mushrooms to the pan then stir them gently and simmer slightly for a couple of minutes.
  • Remove the chicken and mushroom from the pan and set aside.
  • Add two tablespoons of olive oil or unsalted butter to the same pan and heat for less than a minute. Add the minced garlic and stir gently. Sauté for a few minutes until they turn golden brown.
  • Add half a cup of chicken broth and continue to simmer for two more minutes.
  • Pour in the heavy cream, stirring gently. Set your heat to medium and let the sauce gently simmer for about 4-5 minutes. Keep a close eye on the sauce and stir occasionally to prevent it from sticking to the pan.
  • Season with salt and black pepper. Start with a pinch of salt and a sprinkle of pepper, tasting as you go to ensure the perfect balance of flavors.
  • Let simmer for a few more minutes on medium heat to thicken slightly and the sauce is reduced to half. Then return chicken and mushrooms to the pan and simmer over medium-low heat for 5 minutes.
  • Adjust the seasoning for the final touch. Carefully add salt and black pepper to enhance the flavor of the dish. Also, add another tablespoon of olive oil or butter.
  • Sprinkle with two tablespoons of parmesan cheese and/or minced parsley to garnish.

Find it online: https://feastfulfork.com/chicken-in-cream-and-mushroom-sauce/