14.8ozbrown mushrooms (cremini)or experiment with other mushrooms like baby bella, button, white, or shiitake mushrooms
2Tbspbutteror 50/50 butter and olive oil
0.5ozgarlic2 cloves
0.1ozfresh thyme/parsleyor 1/2 tsp dried; oregano or rosemary would also work, or a combination.
1cupheavy cream (double cream)you can use light cream or half and half for a lighter dish, though evaporated milk will have the best consistency, as it's thicker.
1/2cupchicken stockregular or low sodium
1/4cupdry white winelike sauvignon blanc or pinto grigio; alternatively use marsala wine, sherry, or a small amount of white wine vinegar/rice vinegar; use more broth and vinegar/lemon juice if alcohol-free
Cut each chicken breast in half lengthwise by placing it flat-side down on a chopping board, holding one hand over the top of the meat, then using the other to cut through it horizontally.
Use a meat mallet or rolling pin (over a layer of plastic wrap) to pound all the chicken to the same thickness.
Combine all the breading ingredients into a wide plate/bowl and mix well. Dip each chicken piece into the seasoned flour, shaking off excess.
Melt the butter/oil over medium-high heat in a large skillet. Once hot, add the chicken and pan-sear it for 5-6 minutes, turning halfway.
Meanwhile, clean (with a damp kitchen towel) and slice the mushrooms, and mince the garlic.
Once the chicken is cooked, remove it from the pan, add the rest of the butter (or butter/oil combo), and increase the heat to high before stirring in the mushrooms.
Cook the mushrooms for 4-5 minutes until they turn golden brown. As they release their liquid, use a spatula to "de-glaze" any brown bits from the bottom of the pan.
Pour the white wine in, scraping the bottom with your spatula to fully de-glaze the pan. Cook for a minute or until most of the wine has evaporated.Add the chicken stock and cook for 1 minute.
Add the cream, cheese, garlic, and fresh herbs, and reduce the heat to medium. Stir and simmer for 2-3 minutes.Taste and adjust any of the flavors in the sauce to your liking now.
Add the chicken back into the pan, and allow it to cook for 30-60 seconds or until warmed through.
Enjoy the chicken breast with mushroom sauce while warm, then store any leftovers, once cooled (for no longer than 2 hours), in an airtight container in the refrigerator for up to three days.
Notes
Use high-quality ingredients: For the best restaurant-quality flavor, use high-quality chicken breasts, rich chicken broth, fresh mushrooms, and delicious wine.
Don't skip the de-glazing: There is so much flavor in all those little brown bits at the bottom of the pan, so make sure to de-glaze the pan thoroughly, scraping up all the brown bits.
Don't wash mushrooms: It can make them watery and reduce browning, thus missing out on flavor and texture. Instead, wipe them with a damp towel.
For a full-bodied flavor: Use a combination of mushrooms, such as cremini plus shiitake or cremini, button, and shiitake, etc.
Use other proteins: You can use this mushroom sauce for chicken, steak, meatballs, fish, and even vegetarian/vegan meat alternatives.
Optional Add-ins:
Dijon mustard: A small amount will add extra heat and tangy depth.
Onion/ Shallots: Sauté with the garlic for more depth.
Spinach: Stir a handful or two into the creamy mushroom sauce right at the end before adding the chicken again.
Serving Recommendations: This recipe pairs with several types of side dishes:
Grains: Like regular rice, brown rice, or quinoa (or lower-carb cauliflower rice). You can also enjoy chicken breast in creamy mushroom sauce over pasta or low-carb zucchini noodles.