Chicken with Mushroom Sauce

Chicken Recipes | 0 comments

An elegant chicken dish, but it’s very easy to prepare. You could make this with boneless chicken breasts – just reduce the cooking time to about 10 minutes for the chicken.

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Chicken with Mushroom Sauce

Joan Donogh
Chicken with mushrooms in a creamy white wine sauce
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 to 6

Ingredients
  

  • 4 - 6 chicken breasts
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound sliced mushrooms
  • 1 cup chicken stock
  • juice of 1 lemon
  • 1 cup white wine
  • 1/4 teaspoon nutmeg
  • 1/3 cup heavy cream
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Combine the flour, salt and pepper. Coat the chicken breasts with flour mixture.
  • Heat the oil and butter in a large frying pan and brown the chicken on both sides - about 10 minutes. Lower the heat and continue to cook the chicken until it is cooked and tender - about 20 to 30 minutes. Remove to a serving platter and keep warm.
  • Add the mushrooms to the pan, adding a little more butter if necessary. Cook the mushrooms for about 5 minutes.
  • Add the stock, lemon juice, and wine to the pan and bring to a boil, scraping any bits from the bottom of the pan. Continue to cook for 3 to 5 minutes. Lower heat and stir in the cream and nutmeg. Continue to cook until the sauce is slightly thickened.
  • Pour sauce over top of the chicken on the serving platter and sprinkle with parsley.

 

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