Chicken in a Creamy Mushroom Sauce

5 from 3 votes

Chicken in a Creamy Mushroom Sauce

A really quick, but totally delicious, way of cooking chicken breasts... The chicken is first fried, then poached in stock with garlic and mushrooms. Add a dash of cream to make a luxurious creamy, garlicky mushroom sauce. A decadent midweek meal, ready in under 30 minutes!

Course Main Course

Cuisine French

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 285kcal

Author Eb Gargano

Ingredients

4 skinless chicken breasts (Approx. 300g / 10oz each)
Salt and pepper to taste
1 tablespoon olive oil
1 onion sliced
100 g mushrooms sliced
3 garlic cloves crushed or grated
200 ml chicken stock from a cube is fine, I use 1 Kallo organic chicken stock cube
1 teaspoon Dijon mustard (optional)
100 ml double cream (US - heavy cream)
2 tablespoons parsley finely chopped (plus extra for garnish)

Metric - US Customary

Instructions

Season the chicken breasts all over with a little salt and pepper.
Drizzle 1 tablespoon of olive oil in a wide, deep frying pan (it 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, if necessary). 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 right 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, and cover with a lid. Cook on a low heat for 5 minutes. Turn the chicken breasts over and cook for a further 5 minutes.
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). Garnish with more parsley.
Serve the chicken with rice and green vegetables. Drizzle some of the sauce over the chicken and serve the rest of the sauce in a jug on the table for people to help themselves to more.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition