CREAMY MUSHROOM CHICKEN

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    CREAMY MUSHROOM CHICKEN

    Creamy mushroom chicken baked to perfection with rich, savory garlic and herb flavors made in just 15 minutes. Add-in ideas: chopped spinach (add a few handfuls to the sauce just before baking); sun-dried tomatoes (add 1/4 cup rehydrated ones when you cook together the mushrooms and garlic); thyme, parsley, basil as you like - add at the end as garnish or add to the sauce before putting in the oven. This is a super delicious crowd-pleaser - enjoy!
    Prep Time5 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Course: dinner, lunch
    Cuisine: American
    Servings: 4 servings

    Ingredients

    CHICKEN

    • 4 chicken breasts, boneless & skinless
    • Sel Magique Salt & Pepper to taste
    • 1 tsp Herbes de Provence
    • 1 tbs butter (unsalted)
    • 1 tbs olive oil

    MUSHROOM SAUCE

    • 2 tbs butter (unsalted)
    • 3 tsp minced garlic
    • 8 oz mushrooms (cap type), sliced - about 1 cup
    • 1/2 cup chicken broth
    • 1 cup heavy cream
    • 1 tsp dijon
    • 1/2 tsp Sel Magique Salt & Pepper
    • grind of fresh black pepper
    • 2-3 tbs parmesan cheese, fresh grated

    Instructions

    • Preheat oven to 400 degrees f
    • Rub chicken with Magique salt and pepper. Sprinkle all over with Herbs de Provence.
    • In a large cast iron skillet (or other oven-safe skillet – see note), combine oil and butter over medium-high heat.
    • Once butter is melted, add the chicken and brown on each side for 1-2 minutes until you get a nice browned color. Transfer to a plate and set aside.
    • In the same skillet, begin preparing the sauce by adding the butter. Once melted, stir in garlic and mushrooms and sauté 2-3 minutes until mushrooms are browned and garlic is fragrant.
    • Stir in chicken broth, heavy cream, dijon mustard, Magique, and pepper. Bring to a boil, cook for two minutes at a high boil. Remove from heat.
    • Return chicken to skillet. Spoon sauce over the chicken, then transfer skillet to the oven to bake for 15-20 minutes until chicken is cooked through and sauce has reduced (it should be thick enough to coat the back of a spoon).
    • Spoon the mushroom sauce over the chicken and serve & enjoy.

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