Sauteed Chicken With Mushrooms and Cream
If you want to add more gluten free, primal, and ketogenic recipes to your recipe box, Sauteed Chicken With Mushrooms and Cream might be a recipe you should try. For $1.6 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 38g of protein, 47g of fat, and a total of 607 calories. This recipe serves 4. It works best as a main course, and is done in approximately 45 minutes. Head to the store and pick up olive oil, wine, butter, and a few other things to make it today. 3 people were glad they tried this recipe. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 49%. Similar recipes include Sauteed Mushrooms With Tarragon Cream Sauce, Sauteed Chicken With Mushrooms, and Sauteed Chicken With Asparagus And Mushrooms.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2.5 pounds frying chicken parts
- 2 cups mushrooms
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 servings salt
- 4 servings ground pepper
- 0.5 cup wine
- 0.25 cup heavy cream
Instructions
- 1
Rinse the chicken in cool water, then pat dry with clean paper towels
- 2
Set a heavy-bottomed frying pan over moderately-high heat
- 3
Add 2 tablespoons of butter and 1 tablespoon of olive oil to pan
- 4
When very hot (but not smoking) place the chicken pieces skin-side down and season with salt and pepper
- 5
Saute for 5-6 minutes, basting with the juices and fat, until underside is browned.
- 6
Turn pieces over, season again with salt and pepper, and saute the same way for an additional 5-6 minutes, or until juices run clear.
- 7
While the chicken is cooking, in a separate pan saute the mushrooms in 1 tablespoon butter, remove to a plate when finished browning
- 8
When chicken is finished cooking, remove to a warm plate
- 9
Rapidly spoon all but a tablespoon of fat out of the pan.
- 10
Add the 1/2 cup of wine to deglaze the pan, scraping the sides and bottom to incorporate all the seasoning into the liquid. Deglaze until the alcohol has burned off
- 11
Add cream and mushrooms to the deglazing sauce and incorporate; boil down rapidly for a minute or two, or until the sauce starts to thicken
- 12
Add the chicken and baste with the sauce and mushrooms.
- 13
Cover and simmer 2-3 minutes to bring chicken back up to a hot temperature
- 14
Season again if necessary with salt and pepper