Chicken with mushrooms and cream

• For 4 people
• Preparation time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Chicken
  • Chicken breasts : 4 pieces
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Olive oil : 2 tablespoons
• Mushroom Cream Sauce
  • Mushrooms (sliced) : 8 ounces
  • Garlic (minced) : 2 cloves
  • Butter : 2 tablespoons
  • All-purpose flour : 2 tablespoons
  • Chicken broth : 1 cup
  • Heavy cream : 1/2 cup
  • Fresh parsley (chopped) : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Season the chicken breasts with salt and black pepper on both sides.
• Heat olive oil in a large oven-safe skillet over medium-high heat.
• Add the chicken breasts to the skillet and cook for 3-4 minutes per side until browned.
• Remove the chicken from the skillet and set aside.
• In the same skillet, melt butter over medium heat.
• Add the sliced mushrooms and minced garlic to the skillet and cook until the mushrooms are tender and golden brown.
• Sprinkle the flour over the mushrooms and stir well to coat.
• Slowly pour in the chicken broth while stirring continuously to avoid lumps.
• Bring the mixture to a simmer and cook for 2-3 minutes until the sauce thickens.
• Stir in the heavy cream and cook for an additional 2 minutes.
• Return the chicken breasts to the skillet and spoon the mushroom cream sauce over them.
• Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through.
• Remove from the oven and garnish with fresh parsley before serving.

Tips

• For extra flavor, you can add a splash of white wine to the mushroom cream sauce.
• Serve the chicken with mashed potatoes or rice for a complete meal.

Information

• This chicken with mushrooms and cream recipe is a crowd-pleaser and can be easily doubled or halved to suit your needs.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.