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Creamy Mushroom Chicken

A warm comforting meal the whole family will love. Serve over your choice of mashed potatoes, rice, noodles or zoodles, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

CHICKEN:

  • 2 (8-10 oz.) chicken breasts sliced in half lengthwise
  • 1/4 c. all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 T. olive oil
  • 1 T. unsalted butter

MUSHROOM SAUCE:

  • 1 (8 oz.) pkg. button mushrooms
  • 3/4 c. heavy cream
  • 3/4 c. chicken stock
  • 1/3 c. freshly grated parmesan cheese
  • 2 lg. cloves garlic pressed
  • 1 T. finely chopped fresh parsley
  • 1 T. finely chopped fresh chives
  • 1 T. unsalted butter
  • 1 tsp. lemon juice
  • Salt and black pepper to taste

Instructions

  • CHICKEN: Slice each chicken breast in half lengthwise to create 4 even-sized breasts.
  • In a large shallow dish, combine flour, garlic powder, salt, and black pepper. Pat dry the chicken breasts with paper towels. Dredge each chicken breast through the flour mixture to coat, then shake off excess and place to one side.
  • Add 1 tablespoon of olive oil and 1 tablespoon of butter to a large skillet over medium-high heat. Add the chicken. Fry both sides until golden brown on the outside and the center is cooked through (160-165 degrees). Transfer the chicken to a plate and loosely cover it with foil.
  • MUSHROOM SAUCE: In the same skillet, melt 1 tablespoon of butter and add the mushrooms. Sauté until tender and start to form a golden crust, then reduce the heat to medium, add garlic and sauté for another 1-2 minutes. Pour in the stock and cream, then add chives and parsley. Simmer for 5 minutes or until the sauce begins to thicken slightly.
  • Stir in parmesan, then add a squeeze of lemon juice and salt & pepper to taste. Simmer for another minute or two to thicken the sauce.
  • Add the chicken back to the skillet and baste in the sauce. Serve over mashed potatoes or rice and enjoy!