Description
A fantastic dish that combines juicy chicken with creamy mushrooms and a rich sauce, perfect for any dinner table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Begin by flattening the chicken breasts to even thickness using a meat mallet.
- In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts.
- Cook the chicken for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and sauté until they are tender, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer.
- Stir in the heavy cream and allow the sauce to thicken slightly, about 3-4 minutes.
- Mix in the grated Parmesan cheese until melted and well combined.
- Place the cooked chicken back into the skillet, spooning the sauce over the top. Let it simmer for another 2-3 minutes to heat through.
- Remove from heat and sprinkle with fresh parsley before serving.
Notes
For extra flavor, add a splash of white wine to the sauce after sautéing the mushrooms. Use a meat thermometer to ensure chicken reaches 165°F.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg