Chicken Breasts in Creamy Mushroom Sauce
Behold this quick and simple recipe: chicken breasts cooked in a creamy mushroom sauce! It is a simple dish that can be made in a single pan or skillet, filled with so much flavor and comfort for a warming dinner. Best of all, it can be on the table in about half an hour, making it the perfect square family meal for any day of the week. A perfect family meal This recipe is all about keeping things quick, simple and with no fancy ingredients. Boneless, skinless chicken breasts, cremini…
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- boneless skinless chicken breasts
- 1 tbsp (15ml) lemon juice
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 6 tbsp (84g) butter
- 1 medium onion, peeled and minced (or 2 shallots)
- 1/2 lbs (227g) button mushrooms, washed and sliced
- 1/2 cup (125ml) chicken stock (ideally low-sodium)
- 2/3 cup (200g) crème fraiche (35-40%MF)
- 2 tbsp freshly minced parsley (flat or curly)
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
Step 1 – 2 hours prior to cooking, rinse the chicken breasts under cold water and pat-dry thoroughly with paper towel. Sprinkle with lemon juice and rub it in. Season with salt and pepper on both sides. Set aside, at room temperature. Meanwhile, you can prepare the onion (peel, dice) and the mushrooms (wash, slice).
- 3
Step 2 – Heat up a large frying pan (or skillet) over medium-high heat with the butter. When the butter is sizzling, add the onion (or shallots) and cook for 2-3 minutes, stirring occasionally until fragrant. Add the mushrooms, and cook for 4-5 minutes until the mushrooms are softened, but not browned yet.
- 4
Step 3 – Nestle the chicken breasts between the mushrooms. Cook for 7-8 minutes, without touching. Flip the chicken and cook for 7-8 more minutes. Transfer the chicken to a plate and cover with foil.
- 5
Step 4 – Add the chicken stock to the mushrooms and stir. When the stock is hot, add the crème fraiche and stir. Bring the sauce to a low boil and let simmer for 1-2 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed (salt, pepper). Stir in 1 tablespoon of parsley. Nestle the chicken breasts back into the pan and drape with sauce. Remove from heat and set aside for 5 minutes. Garnish with the remaining 1 tablespoon of parsley.