A rich and flavorful French-inspired skillet of golden chicken breasts and tender mushrooms in a creamy sauce, perfect for a weeknight dinner.
Prep 15 min · Cook 20 min · Serves 4
Ingredients
Boneless4
All-purpose flour½ cup · 60 g
Salt and pepperto taste
Butter2 tbsp · 30 g
Mushrooms8 oz · 225 g(sliced)
Garlic2 cloves(minced)
Heavy cream1 cup · 240 ml
Chicken broth½ cup · 120 ml
Fresh parsley¼ cup(chopped)
Instructions
Season the flour with salt and pepper. Dredge the chicken breasts in the flour, shaking off any excess.
Melt the butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the mushrooms and cook for 2–3 minutes, until tender. Add the minced garlic and cook for another minute.
Pour in the heavy cream and chicken broth and bring to a simmer. Return the chicken breasts to the skillet and simmer for 5–10 minutes, until the sauce has thickened and the chicken is cooked through.
Garnish with chopped parsley and serve hot.
This is the pan that gets pulled out on the nights when there's no plan for dinner but there is still cream in the fridge. Twenty minutes, one skillet, and the kitchen smells like somebody meant to cook.
The Chef's Touch For a more decadent version, use crème fraîche instead of heavy cream. You can also add a sprinkle of grated Parmesan over the top before serving. This dish pairs well with a side of mashed potatoes or rice.
