Chicken with Creamy Mushroom Sauce
Crispy tender chicken seared to perfection, smothered in the garlicky creamy mushroom sauce. Quick Weeknight meal ready in 30 mins.
Ingredients
Chicken
- 2 Chicken Breast Fillets
- 1/2 tsp Salt
- 1 tsp Cracked Black Pepper
- 1 tsp Paprika
- 2 tbsp plain flour
- 1 tbsp Cooking Oil
- 1 tbsp Butter
Creamy Mushroom Sauce
- 250 g Mushrooms Sliced
- 2-3 Garlic Gloves (Minced)
- 1 cup Thickened Cream See Notes
- ½ cup Chicken Stock
- 1 tsp Dijon Mustard
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 2 tbsp Butter
- Dried or Fresh herb for garnish (Parsley, Basil or oregano)
Instructions
Cooking Chicken
- Split the chicken breast by cutting into half horizontally. If the fillets are too thick pound them slightly.
- Sprinkle with salt, pepper and dust some flour, spread it with hand and repeat this for the other side too.
- In a pan heat oil and butter over the medium heat. Add chicken and cook until chicken is cooked through. Remove the chicken and cover it to keep warm.
- In the same pan add butter and allow it to melt on medium high heat. Add garlic and mushrooms. Cook until mushrooms are lightly brown.
- Add chicken stock, mix and add cream. Stir it and add mustard. Season with salt and pepper.
- Allow the sauce to simmer until its slightly thickened. Return the chicken back into the sauce.
- Sprinkle with any choice of your favourite herb fresh or dried.
- Serve immediately with mash, rice or salad.
Notes
- Use full fat cream, for low fat version evaporated milk or low fat cream can also be used.
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