This is a really quick but totally delicious way of cooking chicken breasts. The chicken is first fried for a few minutes then poached in stock. Add a few mushrooms and a dash of cream to make a luxurious creamy mushroom sauce to go with it. A very decadent midweek meal, ready in under half an hour!
Part frying, part poaching, is definitely my favourite way of cooking chicken breasts. Cooking them this way means you get maximum flavour from the frying part, but the poaching ensures they are lovely and juicy and not at all dry, as I find they can be if you fry them for the whole time. Plus all the delicious chicken juices seep into the poaching liquid ensuring you get a great tasting stock. I then add just a little bit of cream to make the sauce taste extra delicious.
I like to serve the chicken with rice and green beans and a glass of buttery French Chardonnay for a simple but very luxurious midweek meal. If you want to keep things even simpler, just serve with French bread – perfect to mop up all that delicious creamy mushroom sauce.
Chicken in a Creamy Mushroom Sauce
- 4 skinless chicken breasts
- Salt and pepper
- Olive oil
- 1 onion sliced
- 100 g mushrooms sliced
- 3 garlic cloves chopped finely or crushed
- 200 ml chicken stock from a cube is fine, I use Kallo organic chicken stock cubes
- 1 teaspoon Dijon mustard
- 100 ml double cream
- 1 tablespoon parsley chopped (plus extra for sprinkling)
- Rice and green beans to serve
- Season the chicken breasts all over with a little salt and pepper.
- Drizzle a little olive oil in a wide, deep frying pan (must be one that has a lid, if you don’t have a lid for your frying pan try popping a baking tray on top) and place over a medium high heat. Add the chicken breasts and cook for 3 minutes on each side.
- Remove the chicken breasts from the pan, turn down the heat to low and add the sliced onions and a little more oil. Cover with a lid and cook the onions for 3-4 minutes until softened but not brown.
- Turn up the heat to medium high and add the sliced mushrooms. Cook for 3-4 minutes until the mushrooms and onions are golden brown.
- Turn the heat down again and add the crushed garlic. Cook for 1 minute.
- Add the stock and stir everything together, then add the chicken breasts back into the pan, together with any juices on the plate, and cover with a lid. Cook on a low heat for 5 minutes. Turn the chicken breast over and cook for a further 5 minutes.
- Cook your rice and beans whilst the chicken in poaching.
- When the chicken is ready, add the mustard, cream and parsley and cook for 1 more minute. (I find it easiest to lift the chicken out onto a plate briefly, stir the cream etc. into the sauce, then pop the chicken back in)
- Serve the chicken with the rice and beans. Drizzle some of the sauce over the chicken and serve the rest in a jug on the table for people to help themselves to more.