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Chicken with Garlic Mushroom Sauce Recipe

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★★★★★

4.6 from 83 reviews

This comforting Chicken with Garlic Mushroom Sauce recipe features juicy, pan-seared chicken breasts smothered in a rich, creamy garlic mushroom sauce enhanced with rosemary, white wine, and Dijon mustard. Perfect for a weeknight dinner, this dish combines tender chicken and flavorful sauce, simmered to perfection on the stovetop.

Ingredients

Scale

Chicken

  • 1 tbsp olive oil
  • 4 skinless, boneless chicken breasts
  • Salt and pepper, to taste

Sauce

  • 250g (8 oz) button mushrooms, halved or sliced
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 2 sprigs rosemary or 1 tsp dried rosemary
  • 1 tbsp flour
  • 80ml (1/4 cup) dry white wine
  • 80ml (1/4 cup) chicken stock
  • 375ml (1½ cups) double/heavy cream
  • 1 tbsp Dijon mustard or wholegrain mustard

Instructions

  1. Prepare and brown the chicken: Slice the chicken breasts lengthwise to create thinner cutlets. Season both sides with salt and pepper. Heat olive oil in a medium pan over medium heat and brown the chicken on both sides until golden, about 3-4 minutes per side. Remove chicken to a plate; it will not be fully cooked at this stage.
  2. Cook mushrooms and aromatics: In the same pan, add the halved or sliced mushrooms along with chopped rosemary, salt, and pepper. Brown the mushrooms over medium heat for 2-3 minutes. Add chopped shallots and minced garlic, cooking for an additional 1-2 minutes until fragrant and softened.
  3. Make the sauce base: Sprinkle a heaped tablespoon of flour over the vegetables and stir well to coat. Pour in the dry white wine, scraping the pan bottom with a spatula to release any browned bits, which adds flavor.
  4. Add liquids and mustard: Stir in chicken stock, double/heavy cream, and 1 tablespoon of Dijon mustard. Combine everything thoroughly to create a rich, creamy sauce.
  5. Simmer chicken in sauce: Return the browned chicken breasts along with any juices released back to the pan. Bring the sauce to a boil, then reduce heat to low and let it simmer gently for 10 minutes, allowing the chicken to cook through and absorb the sauce flavors.
  6. Season and serve: Taste the sauce and adjust seasoning by adding more salt and pepper if needed. Serve the chicken topped with the creamy garlic mushroom sauce immediately.

Notes

  • Ensure chicken breasts are sliced thinly to cook evenly and quickly.
  • If you prefer a thicker sauce, reduce the amount of chicken stock slightly or simmer longer.
  • Use dry white wine to avoid adding sweetness; cooking will mellow the wine flavor.
  • Fresh rosemary adds the best aroma but dried rosemary works well in a pinch.
  • This dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the sauce.
  • For a lighter version, substitute double cream with half-and-half or milk, though the sauce will be less rich.

Keywords: chicken with garlic mushroom sauce, creamy mushroom chicken, stovetop chicken recipe, chicken breast, garlic mushroom sauce

Find it online: https://islawhite.com/chicken-with-garlic-mushroom-sauce-recipe/