date: 2020-07-10T16:05:16.153Z 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: Cora Romero ratingvalue: 4.7 reviewcount: 36601 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: 262 calories recipecuisine: American preptime: "PT39M" cooktime: "PT57M" recipeyield: "2" recipecategory: Dinner ---  Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, chicken breast in creamy mushroom sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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 well liked of current trending foods in the world. It's enjoyed by millions every day. It is easy, it's quick, it tastes yummy. Chicken Breast in Creamy Mushroom Sauce is something which I have loved my whole life. They are nice and they look wonderful. To get started with this recipe, we have to 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. Take 3 tbsp olive oil - divided 1. Get 3 large boneless skinless chicken breasts, about 2.5lbs - butterflied and split to make 6 thin halves 1. Get 1/2 small yellow onion - finely diced 1. Get 8 oz white button mushrooms - cleaned and sliced (shortcut, buy pre-sliced) 1. Make ready 1 clove garlic - minced 1. Make ready 1/2 tsp dried thyme 1. Get 1 1/4 cup unsalted or low sodium beef broth or stock 1. Prepare 2 tsp balsamic vinegar 1. Prepare 2/3 cup heavy cream 1. Get 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. Take garlic powder 1. Make ready onion powder They are simply the brown version of the common white cultivated Sauce: To make the sauce, add remaining butter to the pan, allow it to melt and then cook garlic in it until slightly browned - only for a couple of minutes. Juicy and moist chicken breast in creamy mushroom sauce with butternut squash. 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. ##### 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! 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. Chicken breasts can be pretty bland but I like to think of them as a blank canvas. So we season the chicken with some thyme and rosemary and pan-sear it. At this point, it's already good on its own, but we'll also be adding some mushrooms in a rich and creamy sauce seasoned with a little garlic. So that's going to wrap it up for this exceptional food chicken breast in creamy mushroom sauce recipe. Thanks so much for reading. 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