Chicken with Creamy Mushroom Sauce

25 min4

Pan-seared chicken breasts topped with a rich mushroom and cream sauce, finished with Parmesan.

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2 large boneless skinless chicken breasts (~600–700 g / 1.2–1.4 lb total)	Split breasts horizontally into 4 thin steaks	Season & dust with flour	Sear chicken in butter, 2½ min per side until golden				Return chicken to sauce, warm 30 sec, garnish with chives
1/2 tsp salt
black pepper
30 g flour
15 g unsalted butter (for cooking chicken)
300 g mushrooms, sliced (button or Swiss brown)	Sauté mushrooms in remaining butter, 4 min until golden	Add garlic & seasoning, cook 1 min	Deglaze with wine, scrape pan, 30 sec until evaporated	Add stock, cook vigorously 1 min until mostly evaporated	Add cream, simmer 2 min until thickened	Stir in Parmesan, taste & adjust seasoning
2 garlic cloves, minced
60 ml dry white wine
120 ml chicken or vegetable stock, low sodium
240 ml thickened/heavy cream, full fat
50 g Parmesan, finely and freshly grated
30 g unsalted butter (for cooking mushrooms)
2 tbsp chives, finely sliced (optional)

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