Creamy Garlic Mushroom ChickenIngredients:
For the chicken:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepperFor the sauce:
2 tablespoons butter 1 tablespoon olive oil 2 cloves garlic, minced 1 (8-ounce) package of white mushrooms, sliced 1/4 cup dry white wine (optional) 1 cup heavy cream 1/4 cup grated Parmesan cheese 1/2 cup chopped fresh parsley Salt and pepper to tasteInstructions:
1.
Preheat a large skillet or Dutch oven over medium-high heat.
2.
Season the chicken with the flour, salt, and pepper.
3.
Add the chicken to the preheated skillet and cook for 3-4 minutes per side, or until browned on all sides.
Remove the chicken from the skillet and set aside.
4.
Add the butter and olive oil to the skillet.
5.
Add the garlic and sauté for 30 seconds, or until fragrant.
6.
Add the mushrooms and sauté for 4-5 minutes, or until softened.
7.
Add the white wine, if using, and deglaze the skillet.
8.
Reduce the heat to medium-low and add the heavy cream.
9.
Simmer for 5 minutes, or until the sauce has thickened slightly.
10.
Stir in the Parmesan cheese, parsley, salt, and pepper to taste.
11.
Add the chicken back to the skillet and toss to coat with the sauce.
12.
Cook for an additional 2-3 minutes, or until the chicken is cooked through.
13.
Serve with pasta, rice, or vegetables of your choice.
Tips:
For a richer flavor, use a combination of white and shiitake mushrooms.
If you don’t have white wine, you can substitute chicken broth.
You can also add other vegetables to this dish, such as diced bell peppers or peas.
Serve with a side of crusty bread for dipping.

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