Creamy Chicken with Mushrooms
Seared chicken cutlets and browned mushrooms simmered in a garlic cream sauce.
Equipment
- large skillet with lid
- Tongs
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts sliced into 6 thin cutlets
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil divided
- 1 medium yellow onion chopped
- 8 oz cremini mushrooms sliced
- 2 cloves garlic minced
- 1 cup heavy cream
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Sear. Season the cutlets and brown them in 1 tablespoon of oil, then set aside.
- Cook the vegetables. Soften the onion, then brown the mushrooms for 6 to 8 minutes.
- Make the sauce. Stir in the garlic, add the cream, and scrape up the browned bits.
- Simmer. Return the chicken and simmer for 8 to 10 minutes until 165 degrees F.
- Finish. Top with parsley and serve hot.
Notes
Substitutions: Boneless thighs can replace the breasts, and half and half can replace the heavy cream if simmered gently.
Tips: Brown the mushrooms well and keep the cream at a gentle simmer.
Storage: Refrigerate up to 3 days and reheat gently to 165 degrees F. Do not freeze.