A quick 20 minute chicken dinner that’s simple enough for midweek but elegant enough for company – my versatile Creamy Mushroom Sauce served with a lightly crusted chicken breast. It’s very, very, very good.
Quick Chicken Breast recipe that’s good enough for company!
This is a recipe I shared on Good Food Australia last month which I saw made their list for the 20 Most Popular Recipes for September. Actually, it topped the class!
Thus I’ve deemed it a recipe I must also have on my own website!
The Creamy Mushroom Sauce is the real hero in this dish. It’s an excellent sauce option for lean chicken breast meat, adding richness and wow factor!
What goes in Chicken Breast with Creamy Mushroom Sauce
The creamy mushroom sauce in this recipe is an excellent sauce for chicken breast, adding richness to an otherwise very lean meat.
And it’s a notch above the usual basic mushroom sauce recipes thanks to a splash of white wine, parmesan and chicken stock/broth. These are all well established flavour enhancers / umami boosters that I use regularly and I don’t hold back!
Chicken breast – just 2 which we cut in half horizontally to make 4 steaks (which will serve 4 if you used big breasts). Boneless thigh fillets work as well but I recommend pounding to even out the thickness and for more flat surface area so it pan fries crispy more evenly;
Flour – this is to dust the chicken which gives it a light crispy coating and gives the sauce something to cling on to. Without it, the sauce just slips off the surface of the chicken – not a big deal as such, but it is nicer when the sauce stays on the chicken when you spoon it on!
Mushrooms – any type of small sliceable mushrooms will work here. Swiss/Cremini mushrooms or shiitake mushrooms – I’ve just used standard white button mushrooms;
Garlic – because where there are mushrooms, there is always garlic! (At least, in my world…)
Butter – because where there are mushrooms and garlic, butter tries to make an appearance too, because butter is flavour. However, olive oil, margarine and other alternatives will work just fine too because this sauce has other flavourings in it (ie cream and parmesan);
Cream – because we’re making a creamy sauce here! Lower fat alternative: evaporated milk. This actually works better than low fat cream because the consistency is thicker, and is ~30% lower calories than full fat cream.
White wine – ah, the secret ingredient! A little splash of white wine goes a long way to add depth of flavour to simple sauces like this, especially when used to deglaze the pan which is when you use a liquid (wine in this case) to dissolve the golden bits stuck on the base of the pan after pan serving the chicken. Those gold bits -called fond – is free flavour and forms the basis of the incredible flavour in this otherwise simple creamy sauce!
Parmesan – for flavour plus also for this recipe, it helps thicken the sauce rather than using gallons of cream; and
Chicken stock/broth – to add even more savoury flavour into this creamy sauce!
How to make Chicken in Creamy Mushroom Sauce
This is a nice quick chicken recipe:
4 minutes to make the chicken golden
5 minutes to sauce the mushrooms
3 minutes for the sauce
Split chicken: Cut chicken in half horizontally to form 2 thin steaks per breast so you have 4 steaks in total. Cutting breast in this way is an excellent way to cook chicken breast on the stove because it cooks faster and more evenly. In contrast, a whole breast is much thicker so the outside rim and the thin tail end overcooks and dries out before the middle in the thickest part cooks through (unless you pound them to even thickness);
Season & dust: Sprinkle chicken with salt and pepper, then flour;
Panfry chicken in butter until golden and crispy – just 2 minutes on each side will do because the chicken is nice and thin;
Cook mushrooms: Remove the chicken then melt some more butter to cook the mushrooms until golden. Pro tip: Add the garlic towards the end otherwise it burns well before the mushrooms are done;
5. Deglaze pan: Add the wine – it will be steamy! We’re going to simmer rapidly to cook out the alcohol and just leave behind the flavour. Also, as it simmers, all the brown stuff on the bottom of the skillet from browning the chicken AND mushrooms (this is called fond) will dissolve into the liquid which makes the sauce even tastier!
6. Make it creamy: Add the cream and parmesan;
7. Simmer for a couple of minutes to reduce and thicken; and
8. Serve! Return the chicken to the pan to warm through and coat the base with sauce. Then serve!