Chicken Breasts with Mushroom Sauce Recipe
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This one-skillet Chicken Breasts with Mushroom Sauce Recipe is a delicious way to turn plain chicken breasts into something special in about 30 minutes.
Are you chickened out? You know what I mean, chicken this and chicken that. Boring and ho-hum chicken again for dinner. Well, say goodbye to that boring, ho-hum chicken and say hello to Chicken Breasts with Mushroom Sauce. I sound like a car dealer. This chicken is better than any car. Of course you wouldn’t eat a car. Or at least you shouldn’t. That would be weird. But this chicken, this chicken isn’t weird. It’s scrumptious! Let me tell you all about it.
Chicken Breasts with Mushroom Cream Sauce
Inspiration began with Julia Child’s recipe for Chicken Breasts with Mushrooms and Cream from Mastering the Art of French Cooking. I followed Julia’s basic flavor profile, using most of the same ingredients and measurements, as well as the first steps for making the cream sauce. But I veered off from her recipe, using skinless, boneless chicken breasts and ad-libbing ingredients and measurements here and there because, you know, it’s a free country.
After a bit of simmering and fiddling, this delicious dish was ready in no time. And, holy Toledo Batman, this easy chicken breasts recipe with mushrooms and a delectable cream sauce is some kind of goodness, far and away from boring or ho-hum. The savory cream sauce with a hint of cognac, combined with the chicken and mushrooms, is most satisfying.
Since this recipe is so easy to prepare, it’s become a fabulous addition to our regular dinner rotation. I tend to keep most of the ingredients stocked up and ready to prepare on the fly for those nights when I haven’t planned very well. Of course, sometimes I may have to swing by the grocery store to grab mushrooms or a shallot (or use garlic in a pinch), but I usually have everything on hand for this one.
What to serve with Chicken Breasts with Mushroom Sauce
So what are you waiting for? Ditch that ho-hum plan for boring chicken and take this Chicken Breasts with Mushroom Sauce for a spin. Serve with a side of veggies, like roasted asparagus, or a simple salad for a meal that will make you forget all about boring. Or, if you’re in the mood for pasta, the sauce this recipe makes is perfect tossed with pasta. If wanting to add pasta, I would double the sauce. Enjoy!
This chicken dish is an excellent go-to if you are entertaining or want to prepare a meal for a special occasion. While the cream and cognac are a bit indulgent, this recipe is not as fancy as it seems. Instead, it’s a super easy recipe and can be made in about 30 minutes. Plus, you can keep it warm on the stove (or transfer to a crockpot on very low heat) until you’re ready to serve.
Other delicious chicken recipes, you’ll love
- Chicken Piccata Recipe
- Honey Mustard Chicken Thighs
- Chicken Marsala Recipe
- Chicken Cacciatore Recipe
Chicken Breasts with Mushroom Cream Sauce Recipe
- 1 1/2-2 pounds boneless skinless chicken breasts, trimmed
- 5 tablespoons butter, divided
- 1 teaspoon fresh lemon juice
- kosher salt
- ground black pepper
- 8 ounces sliced mushrooms
- 2 tablespoons minced shallot
- 1/4 cup beef broth
- 1/4 cup cognac
- 1 cup whipping cream
- Pound chicken breasts lightly to about 1/2-inch thickness.
- Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.
- Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.
- Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.
- Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.
- Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
- Reduce heat to low. Season to taste. Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.
- Serve warm garnished with fresh parsley.