Chicken with Creamy Mushroom Sauce
Servings: 4
Calories: 478kcal
In this luscious Chicken with Creamy Mushroom Sauce recipe, tender chicken breast is pan-fried until golden, then smothered with a delicious mushroom sauce flavoured with garlic, cream and parmesan. Taking less than 30 minutes to make, this comforting dish is brilliant served with sweet potato mash and steamed greens.
Ingredients
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 thinner steaks
- 1 tbsp plain (all-purpose) flour
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp unsalted butter
Sauce
- 1 tbsp unsalted butter
- 200 g mushrooms, sliced
- 1 tbsp freshly minced garlic
- 80 ml water
- 1 tsp chicken stock powder (bouillon)
- 250 ml thickened (whipping/heavy) cream
- 100 g freshly grated parmesan
- Sweet potato mash (see note 1) and steamed broccolini (tenderstem broccoli), to serve
Instructions
- Sprinkle the chicken halves with flour, salt and pepper. Use your hands to coat the chicken evenly.
- Heat a large pan over medium heat. Add 1 tablespoon of butter and cook the chicken for 2–3 minutes on each side until just cooked through and golden. Set aside.
- Add 2–3 tablespoons of water to the same pan to help loosen any bits stuck to the bottom of the pan. This will stop them from burning. Add the remaining 1 tablespoon of butter and the mushrooms. Cook for 2–3 minutes until softened.
- Add the garlic and stir for 30 seconds.
- Add the water, chicken stock powder and cream. Bring to a gentle simmer and cook for 2 minutes or until the sauce has thickened slightly. Add the parmesan and return the chicken to the pan. Heat through for 1 minute.
- Serve with sweet potato mash and steamed broccolini.
Notes
Note 1 – A quick tip for fuss-free sweet potato mash is to prick the sweet potatoes all over with a fork (I usually do 2–3 small sweet potatoes at a time), add to a dish with a splash of water and microwave for 10–15 minutes, turning once halfway through. The sweet potatoes should be soft enough to easily prick with a fork when cooked. If not, cook for longer in 3–5 minute bursts (how quickly it cooks depends on the strength of your microwave and the size of the sweet potatoes). Cut through the skin and scoop out the flesh using a spoon to serve.
MAKE AHEAD
This recipe is best cooked and served immediately or reheated using the instructions below.LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave, taking care not to overheat and dry out the chicken. The sauce's texture will change as the oil splits from the cream (the taste will remain unaffected). Not suitable for freezing.Nutrition Facts
Chicken with Creamy Mushroom Sauce
Amount per Serving
Calories
478
% Daily Value*
Fat
39
g
60
%
Saturated Fat
24
g
150
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
149
mg
50
%
Sodium
941
mg
41
%
Potassium
495
mg
14
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
23
g
46
%
Vitamin A
1396
IU
28
%
Vitamin C
3
mg
4
%
Calcium
277
mg
28
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
