Description
A delicious and creamy chicken dish featuring tender pan-fried chicken breasts smothered in a rich mushroom and Parmesan cream sauce, flavored with garlic and white wine. Perfectly paired with mashed potatoes or rice to soak up the luscious sauce.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts (~600-700g / 1.2 – 1.4 lb total), each split horizontally to form 4 thin steaks
- 1/2 tsp salt
- Black pepper, to taste
- 1/4 cup flour
Sauce
- 15g (1 tbsp) unsalted butter
- 30g (2 tbsp) unsalted butter
- 300g (10 oz) mushrooms, sliced (button or Swiss brown)
- 2 garlic cloves, minced
- 1/4 cup dry white wine (or substitute additional chicken stock)
- 1/2 cup low sodium chicken or vegetable stock
- 1 cup heavy cream (full fat, thickened cream)
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp finely sliced chives (optional; can substitute parsley or green onions or omit)
Instructions
- Split chicken breast: Cut each chicken breast in half horizontally to create 4 thin steaks.
- Dust with flour: Season both sides of each chicken steak with salt and black pepper. Sprinkle flour evenly over each side, using your fingers to spread it across the surface.
- Cook chicken: Heat 15g butter in a large non-stick frying pan over medium-high heat. Add the chicken steaks and cook for about 2 1/2 minutes on each side until golden brown and just cooked through. Remove chicken from the pan, cover, and keep warm.
- Cook mushrooms: In the same pan, add the remaining 30g butter and increase the heat to high. Add the sliced mushrooms and cook for 4 minutes until they start to develop golden brown edges.
- Add garlic: Add the minced garlic along with a pinch of salt and pepper to the mushrooms. Cook for an additional minute until both the garlic and mushrooms are golden and fragrant.
- Deglaze pan: Pour in the white wine; it will bubble and steam. Cook for about 30 seconds while scraping the bottom of the pan to release any browned bits. Continue until most of the wine evaporates and the alcohol smell dissipates.
- Make creamy sauce: Add the chicken stock and cook vigorously for 1 minute to reduce it mostly. Then pour in the heavy cream, lower the heat to medium, and simmer for 2 minutes until the sauce thickens slightly.
- Add Parmesan: Stir in the grated Parmesan cheese and taste the sauce. Adjust seasoning with more salt and pepper if necessary.
- Finish chicken in sauce: Return the chicken steaks to the pan with the creamy mushroom sauce. Warm through for 30 seconds, allowing the flavors to meld.
- Serve: Garnish with finely sliced chives. Serve the chicken and sauce directly from the pan for family-style serving, or plate individually with extra sauce spooned on top. Ideal sides include mashed potatoes or rice to enjoy the creamy sauce fully.
Notes
- Note 1: Using thinly sliced chicken steaks helps them cook quickly and evenly, preventing dryness.
- Note 2: If you prefer not to use white wine, substitute with additional low sodium chicken stock.
- Note 3: Full-fat heavy cream thickens better and creates a richer sauce.
- Note 4: Freshly grated Parmesan is key to dicing the sauce flavor; pre-grated cheese may not melt as smoothly.
- Note 5: Mashed potatoes or steamed rice work best as sides to soak up the creamy mushroom sauce.
