Best Chicken Breasts With Mushroom Cream Sauce Recipes

BAKED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

Steps:

• Preheat oven to 350 degrees. In a shallow dish, combine 1/2 cup flour, salt and pepper. Heat butter in a large skillet over medium heat.
• Dredge chicken in flour then add to skillet. Cook for 3-5 minutes per side, or until golden brown. Place chicken in a lightly greased, 9x13 inch baking dish.
• Saute mushrooms, almonds, onions, garlic and celery in same skillet. Pour over chicken. In a medium bowl, whisk together cream, 1 tablespoon flour, and salt and pepper, to taste. Pour over chicken and vegetables in pan.
• Bake, uncovered, for 30-40 minutes, or until chicken is cooked through.

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE

Steps:

• Pound chicken breasts lightly to about 1/2-inch thickness.
• Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.
• Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.
• Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.
• Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.
• Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
• Reduce heat to low. Season to taste. Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.
• Serve warm garnished with fresh parsley.

CHICKEN WITH CREAMY MUSHROOM SAUCE

Steps:

• Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
• Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
• Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
• Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
• Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
• Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
• Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
• Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
• Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
• Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.

MUSHROOM CHICKEN IN SOUR CREAM SAUCE

Steps:

• Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
• Secure the cover onto the slow cooker and cook on Low for 8 hours.

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

Steps:

• Season chicken with pepper and salt on both sides.
• Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
• Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. (I like to let them carmelize.) Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

Steps:

• Melt butter in 12-inch nonstick skillet over medium heat. Cook leek in butter 2 minutes, stirring occasionally. Stir in mushrooms. Cook 2 minutes, stirring occasionally. Remove mushroom mixture from skillet.
• Sprinkle both sides of chicken with seasoned salt and pepper. Cook chicken in skillet 3 to 5 minutes or until browned on both sides. Layer chicken and mushroom mixture in 5- to 6-quart slow cooker. Mix broth, wine and mustard; pour over chicken and mushrooms.
• Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Remove chicken from cooker; cover to keep warm. Mix half-and-half and flour until smooth; stir into mixture in cooker. Cover and cook on high heat setting 10 to 15 minutes, stirring occasionally, until mixture thickens. Stir in bell peppers. Serve sauce with chicken.

CHICKEN BREAST WITH WHITE WINE AND MUSHROOM CREAM SAUCE

Steps:

• Preheat oven 180C/350°F.
• Heat a large non stick pan over medium heat.
• Brush chicken with oil and rub in salt and pepper if desired.
• Cook chicken for 1 minute, until golden on each side.
• Place chicken on a baking tray and cook in oven for 12 - 15 minutes or until cooked through.
• "White wine and mushroom sauce".
• Add oil and mushrooms to the pan and cook for 2 minutes until mushrooms are softened.
• Add stock and wine and simmer for about 4 minutes.
• Add cream and cook, stirring for about 10 minutes or until the sauce has thickened.
• Pour the sauce over the chicken and enjoy!

CHICKEN BREASTS WITH CREAMY MUSHROOM SAUCE

Steps:

• Season the chicken breasts with seasoned salt and pepper.
• Heat butter over medium heat in a large skillet; add in breasts and cook until the chicken is tender and no pink remains.
• Remove to a serving platter; tent loosley with foil to keep warm.
• For the sauce; in the same skillet cook mushrooms, shallots and garlic in the chicken drippings for about 3 minutes or until tender; spoon over chicken.
• Add the wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet.
• In a small bowl whisk together the chicken broth with flour and thyme; add to the skillet along with bay leaf; cook stirring until bubbly.
• Cook another 2 minutes more then add in whipping cream; cook stirring until just heated through .
• Remove the bay leaf, then season the sauce to taste with salt and pepper.
• Serve the sauce over the chicken along with the cooked pasta.
• Pass the Parmesan cheese to sprinkle on top of plate.