date: 2020-10-07T04:46:04.748Z image: https://img-global.cpcdn.com/recipes/4663996075999232/751x532cq70/chicken-breast-in-creamy-mushroom-sauce-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4663996075999232/751x532cq70/chicken-breast-in-creamy-mushroom-sauce-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4663996075999232/751x532cq70/chicken-breast-in-creamy-mushroom-sauce-recipe-main-photo.jpg author: Evelyn Bishop ratingvalue: 4.8 reviewcount: 37376 recipeingredient: - "3 tbsp olive oil divided" - "3 large boneless skinless chicken breasts about 25lbs butterflied and split to make 6 thin halves" - "1/2 small yellow onion finely diced" - "8 oz white button mushrooms cleaned and sliced shortcut buy presliced" - "1 clove garlic minced" - "1/2 tsp dried thyme" - "1 1/4 cup unsalted or low sodium beef broth or stock" - "2 tsp balsamic vinegar" - "2/3 cup heavy cream" - "1 tbsp fresh grated parmigiano reggiano just parmesan is fine but use fresh grated for best texture" - " sea salt and black pepper" - " garlic powder" - " onion powder" recipeinstructions: - "First thing, prep your onions, mushrooms and garlic. Set aside. To split chicken breasts: lay breast flat on clean cutting board, find the halfway point between top and bottom. Using a very sharp knife, carefully cut horizontally through the breast as if you would a butterfly cut. Instead of stopping when you reach the other side, finish cutting all the way through to completely split top and bottom. Repeat with remaining breasts so you have 6 thin breast pieces." - "Season both sides of breast pieces with desired amounts of salt, pepper, garlic and onion powders. Heat a large, deep sided saute pan over medium heat. When hot (a drop of water "sizzles") add 2 tbs olive oil and swirl to coat." - "Add chicken breasts to hot pan, arranged so they will all fit flat but not overlapping. Cook On the first side, untouched, for 5 minutes to get a nice, browned sear. When first side is done breasts will "release" from the pan easily." - "Flip each breast to sear second side and finish cooking, about 5 minutes more, again untouched for best sear. Remove to plate, tent with foil to keep warm and set aside." - "Add onion to hot pan and cook until translucent, about 2 minutes. Add sliced mushrooms, sprinkle minced garlic, thyme and a pinch of s&p on top, then drizzle with remaining 1tbs olive oil. Stir to combine everything." - "Cook until mushrooms begin to exude their juices and shrink down, stirring frequently and scraping up brown bits that have been stuck to pan. About 5 - 7 minutes more." - "Add beef broth. Increase heat to medium high to bring to a boil until broth has reduced slightly (not quite by half) about 5 - 7 minutes again. No need to stir more than a couple times here." - "Reduce heat to medium low. Add balsamic vinegar and heavy cream. Stir to incorporate fully. Simmer some more until sauce begins to thicken. Again, this took about 5 minutes for me." - "Stir in freshly grated cheese until melted into sauce, this will also help thicken some more. Return chicken breasts to pan, turn to coat in sauce. Turn heat to low, cover and let sit 5 minutes to warm chicken through." - "Serve with sauce drizzled on top and a crisp side salad for a lower carb option, or any other desired sides. Enjoy!" categories: - Recipe tags: - chicken - breast - in katakunci: chicken breast in nutrition: 108 calories recipecuisine: American preptime: "PT26M" cooktime: "PT53M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken breast in creamy mushroom sauce. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious. In this homemade cream of mushroom chicken recipe, pan fried chicken breasts are cooked to golden-brown perfection and cloaked in the creamiest This chicken with creamy mushroom sauce brings you back to real-time when dinner needs to be up and on the table, to serve hungry eaters. Chicken breasts also take to sauces well. Since they're relatively lean, they love rich, cream-based sauces. This particular creamy sauce is loaded with mushrooms and seasoned with sage. Chicken Breast in Creamy Mushroom Sauce is one of the most popular of recent trending meals on earth. It's simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Chicken Breast in Creamy Mushroom Sauce is something which I have loved my entire life. They're fine and they look fantastic. To get started with this recipe, we must prepare a few components. You can cook chicken breast in creamy mushroom sauce using 13 ingredients and 10 steps. Here is how you cook it. ##### The ingredients needed to make Chicken Breast in Creamy Mushroom Sauce: 1. Get 3 tbsp olive oil - divided 1. Make ready 3 large boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves 1. Prepare 1/2 small yellow onion - finely diced 1. Take 8 oz white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced) 1. Get 1 clove garlic - minced 1. Get 1/2 tsp dried thyme 1. Get 1 1/4 cup unsalted or low sodium beef broth or stock 1. Take 2 tsp balsamic vinegar 1. Make ready 2/3 cup heavy cream 1. Prepare 1 tbsp fresh grated parmigiano reggiano (just parmesan is fine, but use fresh grated for best texture) 1. Prepare sea salt and black pepper 1. Make ready garlic powder 1. Take onion powder Cream - the sauce is a bit lightened up, because I used sour cream instead of heavy cream, as I usually do. But it's slightly sour and tangy and works here perfectly and balances rather heavy mushrooms and pumpkin. The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. All Reviews for Chicken Breasts with Mushroom Cream Sauce. ##### Instructions to make Chicken Breast in Creamy Mushroom Sauce: 1. First thing, prep your onions, mushrooms and garlic. Set aside. To split chicken breasts: lay breast flat on clean cutting board, find the halfway point between top and bottom. Using a very sharp knife, carefully cut horizontally through the breast as if you would a butterfly cut. Instead of stopping when you reach the other side, finish cutting all the way through to completely split top and bottom. Repeat with remaining breasts so you have 6 thin breast pieces. 1. Season both sides of breast pieces with desired amounts of salt, pepper, garlic and onion powders. Heat a large, deep sided saute pan over medium heat. When hot (a drop of water "sizzles") add 2 tbs olive oil and swirl to coat. 1. Add chicken breasts to hot pan, arranged so they will all fit flat but not overlapping. Cook On the first side, untouched, for 5 minutes to get a nice, browned sear. When first side is done breasts will "release" from the pan easily. 1. Flip each breast to sear second side and finish cooking, about 5 minutes more, again untouched for best sear. Remove to plate, tent with foil to keep warm and set aside. 1. Add onion to hot pan and cook until translucent, about 2 minutes. Add sliced mushrooms, sprinkle minced garlic, thyme and a pinch of s&p on top, then drizzle with remaining 1tbs olive oil. Stir to combine everything. 1. Cook until mushrooms begin to exude their juices and shrink down, stirring frequently and scraping up brown bits that have been stuck to pan. About 5 - 7 minutes more. 1. Add beef broth. Increase heat to medium high to bring to a boil until broth has reduced slightly (not quite by half) about 5 - 7 minutes again. No need to stir more than a couple times here. 1. Reduce heat to medium low. Add balsamic vinegar and heavy cream. Stir to incorporate fully. Simmer some more until sauce begins to thicken. Again, this took about 5 minutes for me. 1. Stir in freshly grated cheese until melted into sauce, this will also help thicken some more. Return chicken breasts to pan, turn to coat in sauce. Turn heat to low, cover and let sit 5 minutes to warm chicken through. 1. Serve with sauce drizzled on top and a crisp side salad for a lower carb option, or any other desired sides. Enjoy! The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. All Reviews for Chicken Breasts with Mushroom Cream Sauce. Great recipe for Chicken Breast in Creamy Mushroom Sauce. There was one night the only thing that sounded good for dinner was chicken in some sort of creamy sauce. So I made with what I had on hand. So that is going to wrap it up for this special food chicken breast in creamy mushroom sauce recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!