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Chicken with Mushroom Sauce

A comforting classic featuring tender chicken breasts in a rich mushroom sauce, perfect for a family dinner or a busy weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Opt for organic or free-range if available.
  • 1/2 cup all-purpose flour For a deliciously crispy outer layer.
  • 2 tablespoons olive oil Extra virgin is recommended for robust flavor.
  • 1 cup sliced mushrooms Cremini or Button mushrooms work beautifully.
  • 2 cloves garlic, minced Fresh garlic provides the best flavor.
  • 1 cup chicken broth Homemade is best, but low-sodium store-bought works too.
  • 1/2 cup heavy cream For velvety richness.
  • 1 teaspoon dried thyme Fresh thyme can be used for a more vibrant taste.
  • 1 tablespoon chopped fresh parsley Optional, for garnish.
Seasoning
  • Salt and black pepper, to taste Freshly cracked black pepper gives a delightful kick.

Method
 

Preparation
  1. Ensure chicken breasts are at room temperature for even cooking.
  2. Slice mushrooms thinly for consistent cooking.
Cooking
  1. Season both sides of the chicken breasts generously with salt and black pepper.
  2. Dredge each chicken breast in the flour, shaking off any excess flour.
  3. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature should read 165°F).
  4. Remove the chicken from the skillet and set aside on a plate.
  5. Add sliced mushrooms to the same skillet and cook for about 5 minutes until browned and tender.
  6. Add minced garlic and stir for about 1 minute until fragrant.
  7. Pour in the chicken broth and bring to a gentle simmer, scraping up any bits from the bottom of the skillet.
  8. Stir in the heavy cream and dried thyme, allowing the sauce to simmer for 3-4 minutes until it thickens slightly.
  9. Return the cooked chicken to the skillet, spooning the sauce over it. Simmer for an additional 2-3 minutes to meld flavors.
  10. Sprinkle with fresh parsley if desired, and serve over rice, pasta, or mashed potatoes.

Notes

This dish can be stored for up to 3-4 days in an airtight container in the refrigerator. Reheat gently to avoid overcooking the chicken. For a gluten-free version, substitute all-purpose flour for a gluten-free blend or cornstarch.